Interactions between soluble dietary fibers and wheat gluten in dough studied by confocal laser scanning microscopy.

Li, Qian; Liu, Rui; Wu, Tao; Zhang, Min

Li, Qian; Liu, Rui; Wu, Tao; Zhang, Min.

Afiliação

Li Q; Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, China.
Liu R; Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, China; Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, China.
Wu T; Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, China.
Zhang M; Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, China; Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, China. Electronic address: zm0102@sina.com.

Food Res Int ; 95: 19-27, 2017 05.

Article em En | MEDLINE | ID: mdl-28395821

Assuntos

Fibras na Dieta/análise; Glutens/análise; Microscopia Confocal; Varredura Diferencial de Calorimetria; Farinha/análise; Peso Molecular; Triticum/química

Palavras-chave

Arabinoxylans (PubChem CID: 6438923); Diffusion; Dough network; Estimation; Gluten (PubChem CID: 25221466); IgG (PubChem CID: 190955); Phosphate-Buffered Saline (PubChem CID: 24978514); Rhodamine B (PubChem CID: 6694); Serum albumin (PubChem CID: 16132389); Soluble dietary fiber; Tween 20 (PubChem CID: 443314); Wheat bran; d-Xylose (PubChem CID: 135191); l-Arabinose (PubChem CID: 439195)

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fibras na Dieta / Microscopia Confocal / Glutens Idioma: En Ano de publicação: 2017 Tipo de documento: Article

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