Isolation and functional properties of protein from the whey of acid-modified gluten
Insolubility of gluten in water and salt solutions limits its utilization in the food industry. To overcome this difficulty, gluten can be solubilized by mild acid treatment (47). Gluten in 0.02 N HCl was heated at 120°C for 30 minutes and water soluble protein fraction was precipitated at pH 4.7....
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| Language: | English |
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2010
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| Online Access: | http://hdl.handle.net/2429/19240 |