THE FUNCTIONAL PROPERTIES OF CHEMICALLY AND ENZYMATICALLY MODIFIED WHEAT GLUTEN

This research was carried out to investigate the effect of chemically (using L-Cysteine) and enzymatically (by papain) modification on the functional properties of hard wheat gluten. The modification process is run by both methods individually and synergistically. The results showed an increase in...

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書誌詳細

出版年:	The Iraqi Journal of Agricultural science
主要な著者:	A. Shuaib Jasim, J. M. Nasser
フォーマット:	論文
言語:	英語
出版事項:	Baghdad University 2023-10-01
主題:	antioxidant properties, pepsin, trypsin, papain, gluten hydrolysates.
オンライン･アクセス:	https://jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/1826