Factors impeding enzymatic wheat gluten hydrolysis at high solid concentrations.

Hardt, N A; Janssen, A E M; Boom, R M; van der Goot, A J

Hardt, N A; Janssen, A E M; Boom, R M; van der Goot, A J.

Affiliation

Hardt NA; Laboratory of Food Process Engineering, Wageningen University, PO Box 8129, Wageningen, 6700 EV, The Netherlands.

Biotechnol Bioeng ; 111(7): 1304-12, 2014 Jul.

Article in En | MEDLINE | ID: mdl-24474643

Subject(s)

Enzyme Inhibitors/metabolism; Glutens/metabolism; Peptide Hydrolases/metabolism; Triticum/chemistry; Chemical Phenomena; Hydrolysis; Kinetics

Key words

concentrated systems; concentration effect; enzymatic hydrolysis; enzyme kinetics; water activity; wheat gluten

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Peptide Hydrolases / Triticum / Enzyme Inhibitors / Glutens Type of study: Prognostic_studies Language: En Journal: Biotechnol Bioeng Year: 2014 Document type: Article Affiliation country: Netherlands Country of publication: United States

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