Relevant bibliographies by topics / Wheat gluten hydrolyzates

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Academic literature on the topic 'Wheat gluten hydrolyzates'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Wheat gluten hydrolyzates"

1

Kim, Namsoo. "Production of wheat gluten hydrolyzates by enzymatic process at high pressure." Food Science and Biotechnology 26, no. 6 (2017): 1587–93. http://dx.doi.org/10.1007/s10068-017-0152-9.

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2

Wouters, Arno G. B., Ine Rombouts, Marie Legein, et al. "Air–water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior." Food Hydrocolloids 55 (April 2016): 155–62. http://dx.doi.org/10.1016/j.foodhyd.2015.11.017.

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3

Wouters, Arno G. B., Ine Rombouts, Marie Legein, et al. "Corrigendum to “Air-water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior” [Food Hydrocoll. 55C (2016) 155–162]." Food Hydrocolloids 61 (December 2016): 956–57. http://dx.doi.org/10.1016/j.foodhyd.2016.06.014.

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4

Шариков, Антон Юрьевич, Мария Валентиновна Амелякина, Елена Николаевна Соколова, Виктор Витальевич Иванов, Елена Михайловна Серба, and Ирина Михайловна Абрамова. "The use of wheat hydrolyzate in the technology of extruded gluten-free cereal snacks." Food processing industry, no. 12 (December 9, 2021): 82–86. http://dx.doi.org/10.52653/ppi.2021.12.12.016.

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Abstract:
Разработана технология экструдированных безглютеновых снеков с использованием в качестве частичной замены безглютенового сырья - рисовой муки ферментализатом пшеницы, глютен которой предварительно прогидролизован комплексом протеолитических и амилолитических ферментных препаратов. Иммуноферментным методом анализа подтверждено соответствие содержания глютена в сырье и гидролизате требованиям Технического регламента Таможенного союза 027/12, предъявляемым к безглютеновой продукции. Полученный гидролизат насосом-дозатором подавался в камеру экструдера в количестве до 35 % к массе перерабатываемой
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5

Namsoo, Kim, Son So-Hee, Maeng Jin-Soo, Cho Yong-Jin, Kim Chul-Jin, and Kim Chong-Tai. "Production of WGHs and AFPHs using Protease Combinations at High and Ambient Pressure." April 27, 2013. https://doi.org/10.5281/zenodo.1060191.

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Abstract:
Wheat gluten hydrolyzates (WGHs) and anchovy fine powder hydrolyzates (AFPHs) were produced at 300 MPa using combinations of Flavourzyme 500MG (F), Alcalase 2.4L (A), Marugoto E (M) and Protamex (P), and then were compared to those produced at ambient pressure concerning the contents of soluble solid (SS), soluble nitrogen and electrophoretic profiles. The contents of SS in the WGHs and AFPHs increased up to 87.2% according to the increase in enzyme number both at high and ambient pressure. Based on SS content, the optimum enzyme combinations for one-, two-, three- and four-enzyme hydrolysis w
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