Gotowe bibliografie tematyczne / Thermal Properties of Gluten Hydrolysate

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Gotowa bibliografia na temat „Thermal Properties of Gluten Hydrolysate”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Thermal Properties of Gluten Hydrolysate"

Gazikalović, Ivana, Jelena Mijalković, Nataša Šekuljica, et al. "Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction." Foods 10, no. 9 (2021): 2214. http://dx.doi.org/10.3390/foods10092214.

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In this study, we assessed the effects of microwave irradiation of wheat gluten proteins as a pretreatment performed in a microwave reactor that could accurately control process parameters as a function of power and temperature, as well as comparing it with conventional heat treatment. The aim was to identify suitable combinations of partial enzymatic hydrolysis and microwave pretreatment parameters to produce gluten hydrolysates with reduced allergenicity and conserved techno-functional features for food application. FTIR analysis, and total and reactive SH group contents confirmed that the m

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Dilley, Craig A., Gail R. Nonnecke, and Nick E. Christians. "Strawberry Growth and Weed Control in Response to Using Corn Gluten Hydrolysate." HortScience 31, no. 4 (1996): 663a—663. http://dx.doi.org/10.21273/hortsci.31.4.663a.

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Corn gluten meal (CGM), a by-product of corn wet-milling, has weed control properties and is a N source. The weed control properties of CGM have been identified in previous studies. The hydrolysate is a water soluble, concentrated extract of CGM that contains between 10% to 14% N. Our objective was to investigate corn gluten hydrolysate as a weed control product and N source in `Jewel' strawberry production. The field experiment was a randomized complete block with a factorial arrangement of treatments with four replications. Treatments included application of granular CGM, CGM hydrolysate, ur

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Brumă (Călin), Mihaela, Iuliana Banu, Ina Vasilean, Leontina Grigore-Gurgu, Loredana Dumitrașcu, and Iuliana Aprodu. "Influence of Soy Protein Hydrolysates on Thermo-Mechanical Properties of Gluten-Free Flour and Muffin Quality." Applied Sciences 14, no. 9 (2024): 3640. http://dx.doi.org/10.3390/app14093640.

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The influence of protease-assisted hydrolysis on the impact exerted by the soy protein isolate on the thermo-mechanical behavior and baking performance of the gluten-free composite flour, consisting of a mixture of rice and quinoa flours, was investigated. The mPAGE analysis revealed that soluble fractions of the hydrolysates, obtained with bromelain, Neutrase or trypsin, concentrated the peptides with a molecular weight lower than 20 kDa, whereas the insoluble ones retained higher molecular weight fragments. The influence of the separate and cumulative addition of the soluble and insoluble so

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Wang, Shukun, Danyang Meng, Sisi Wang, Zhong Zhang, Ruijin Yang, and Wei Zhao. "Modification of wheat gluten for improvement of binding capacity with keratin in hair." Royal Society Open Science 5, no. 2 (2018): 171216. http://dx.doi.org/10.1098/rsos.171216.

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In this study, enzymatic hydrolysis and cationization with epoxypropyldodecyldimethylammonium chloride of wheat protein, an economic protein complex containing great amount of disulfide bonds, were conducted to improve properties such as solubility and disassociation behaviour for recovery of damaged hair when used in shampoo. The optimal conditions for enzymatic hydrolysis were pH 8.2, 55°C with Alcalase for 60 min. After the selected hydrolysis, the degree of hydrolysis, nitrogen solubility index, foaming capacity index, foam stability index, emulsifying activity index and emulsion stability

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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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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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Sharikov, Anton, Maria Amelyakina, Elena Serba, Viktor Ivanov, Darya Polivanovskaya, and Irina Abramova. "Steam Extraction System Use in the Gluten-Free Cereal Snacks Technology." Food Industry 7, no. 4 (2022): 6–14. http://dx.doi.org/10.29141/2500-1922-2022-7-4-1.

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When developing new types of gluten-free products, the extrusion and biocatalysis technologies use is promising. Extrusion enables to obtain ready-to-eat products of the high consumer demand with a porous structure from gluten-free cereals (snacks, ready-made breakfasts, crispbreads and various types of food concentrates), without using the functional structure-forming properties of gluten. In turn, biocatalytic technologies can provide enzymatic proline and glutamine protein bond hydrolysis of structural protein domains resistant to the digestive enzyme action. The main extrusion processing p

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Dilley, Craig A., Gail R. Nonnecke, and Nick E. Christians. "181 Strawberry Growth and Weed Control in Response to Using Corn Gluten Hydrolysate." HortScience 34, no. 3 (1999): 473C—473. http://dx.doi.org/10.21273/hortsci.34.3.473c.

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Alternative approaches to strawberry production that rely on cultural practices, biological controls, or natural products to reduce or replace off-farm chemical inputs are needed. Driving this growing interest are environmental concerns and rising production costs. Corn gluten meal (CGM), a byproduct of corn wet-milling, has weed-control properties and is a N source. The weed control properties of CGM have been identified in previous studies. The hydrolysate is a water-soluble, concentrated extract of CGM that contains between 10% to 14% N. Our objective was to investigate corn gluten hydrolys

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Zhang, Yanyan, Wentao Wang, Yunfeng Liu, Xingli Liu, Hongwei Wang, and Hua Zhang. "Cryoprotective effect of wheat gluten enzymatic hydrolysate on fermentation properties of frozen dough." Journal of Cereal Science 104 (March 2022): 103423. http://dx.doi.org/10.1016/j.jcs.2022.103423.

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Kaewtathip, Kaewta, Varaporn Tanrattanakul, and Thipthida Kaewtathip. "Preparation and Characterization of Thermoplastic Starch/Wheat Gluten Composites." Key Engineering Materials 531-532 (December 2012): 321–24. http://dx.doi.org/10.4028/www.scientific.net/kem.531-532.321.

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Thermoplastic starch (TPS) and TPS/wheat gluten composites were prepared using compression molding. The wheat gluten contents ranged from 0 wt% to 20 wt%. The morphology of the fractured surfaces, thermal decomposition temperatures and mechanical properties of the TPS and TPS/wheat gluten composites were investigated using scanning election microscopy (SEM), thermal gravimetric analysis (TGA) and tensile testing, respectively. The maximum tensile strength of TPS/wheat gluten composites (1.1 MPa) was obtained when 10 wt% of wheat gluten was used. The crosslinking between wheat gluten protein ch

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Blomfeldt, Thomas O. J., Fritjof Nilsson, Tim Holgate, Jianxiao Xu, Eva Johansson, and Mikael S. Hedenqvist. "Thermal Conductivity and Combustion Properties of Wheat Gluten Foams." ACS Applied Materials & Interfaces 4, no. 3 (2012): 1629–35. http://dx.doi.org/10.1021/am2017877.

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Rozprawy doktorskie na temat "Thermal Properties of Gluten Hydrolysate"

Chang, Chien-Ming, and 張建銘. "Studies on thermal properties of lactoferrin hydrolysate and effect on microbial properties of chilled ground pork." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/22384390185562224027.

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碩士<br>東海大學<br>食品科學系<br>95<br>In this experiment, lactoferrin was hydrolysis four hours by pepsin at 37℃and pH2.5 to manufacture lactoferrin hydrolysate (LfH), then separated by cation-exchanged resin and analyzed by high performance liquid chromatography to collect the peptide fractions for investigating its antibacterial activity. The hydrolysis ratio of LfH is 7.4%, and the concentration of polypeptide is 8.1 mg/ml including the antibacterial peptides-peptide1 (591.3 μg/ml) and peptide 2 (491.8 μg/ml). The minimal inhibition concentrations of peptide fraction 1 (PF 1) and peptide fraction 2

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Streszczenia konferencji na temat "Thermal Properties of Gluten Hydrolysate"

Elmehdi, H. M., M. G. Scanlon, J. H. Page, and M. I. P. Kovacs. "Using ultrasonic velocity measurements to investigate thermal transitions and structural properties of gluten proteins." In International Congress on Ultrasonics. Vienna University of Technology, 2007. http://dx.doi.org/10.3728/icultrasonics.2007.vienna.1708_elmehdi.

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Iserliyska, Dida, Gabor Zsivanovits, Biser Gechev, et al. "Influence of different polysaccharides on rheological behavior and thermal properties of gluten free dough." In 10th Jubilee International Conference of the Balkan Physical Union. Author(s), 2019. http://dx.doi.org/10.1063/1.5091345.

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Sandoval Torres, S., L. Reyes López, L. Méndez Lagunas, J. Rodríguez Ramírez, and G. Barriada Bernal. "Physicochemical characterization of mesquite flours." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7707.

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Ethnic foods are healthy products interesting for the new societies. Mesquite flour offers another option for making gluten-free recipes as part of a diet for people with celiac disease. The physicochemical properties of mesquite flours (Prosopis laevigata) were characterized. The mesquite pods were dried at 60°C, 15% RH and 2 m/s airflow; then a grinding and sieving process were applied. The nutritional composition and the sorption isotherms were obtained at 30, 35, 40 and 45°C for water activities of 0.07-0.9. The particle-size distribution, morphology and thermal stability of the flours wer

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Vladu, Alina, Emilia Visileanu, Alina Popescu, and Roxana Rodica Constantinescu. "Antimicrobial treatments of undergarments designed for the combat-protective clothing of soldiers." In AHFE 2023 Hawaii Edition. AHFE International, 2023. http://dx.doi.org/10.54941/ahfe1004210.

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Military forces around the world must be equipped with combat-protective clothing made from the best technical textiles available that must provide sufficient protection, increased comfort, and even antimicrobial protection, especially for underwear pieces. Antibacterial treatments for textile materials include the use of various substances such as chitosan, silver, collagen and so on. Chitosan is a polysaccharide that promotes changes in the permeability properties of the membrane wall causing internal osmotic imbalances and consequently inhibits the growth of microorganisms. Silver can also

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