Effects of Grafting Methods on the Physicochemical Properties of Gluten-Curcumin Conjugate and Its Application in Frozen Dough

Effects of Grafting Methods on the Physicochemical Properties of Gluten-Curcumin Conjugate and Its Application in Frozen Dough

In this study, the conjugate of curcumin and gluten were prepared through alkaline, ultrasonic, and enzymatic methods. The effects of grafting methods on physicochemical properties of gluten, rheology properties of frozen dough and the quality of resulted bread were evaluated. The results showed tha...

Full description

Saved in:
Bibliographic Details
Main Authors: Jianying LIU, Yalu ZHENG, Ruhuan YUAN, Feng XUE, Xiaohui XIONG, Chen LI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-12-01
Series:Shipin gongye ke-ji
Subjects:
gluten
curcumin
alkaline
ultrasonic
enzymatic
frozen dough
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120037
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items