Improvement of Functional Properties of Wheat Gluten Using Acid Protease from Aspergillus usamii.

Improvement of Functional Properties of Wheat Gluten Using Acid Protease from Aspergillus usamii.

Hydrolysis parameters (temperature, E/S ratio, pH, and time) for acid protease (from Aspergillus usamii) hydrolysis of wheat gluten were optimized by response surface methodology (RSM) using emulsifying activity index (EAI) as the response factor. A temperature of 48.9°C, E/S ratio of 1.60%, pH 3.0,...

Full description

Bibliographic Details
Main Authors: Lingli Deng, Zhaoxia Wang, Sheng Yang, Junmei Song, Fei Que, Hui Zhang, Fengqin Feng
Format: Article
Language:English
Published: Public Library of Science (PLoS) 2016-01-01
Series:PLoS ONE
Online Access:http://europepmc.org/articles/PMC4965038?pdf=render

Similar Items

Similar Items