Effects of Hofmeister salt series on gluten network formation: Part II. Anion series
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- 作者：H.C.D. Tuhumurya ; b ; c ; D.M. Smallb ; L. Daya ; d ; e ; li.day@agresearch.co.nz" class="auth_mail" title="E-mail the corresponding author
- 关键词：Hofmeister anion series ; Gluten ; Dough ; Microstructure ; Uniaxial tensile extension rheology
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 December 2016
- 年：2016
- 卷：212
- 期：Complete
- 页码：798-806
- 全文大小：1942 K
文摘
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Hofmeister anions affect gluten structure and rheology more than cations.
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The effect follows the Hofmeister anion series.
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Anions changes the Glu:Gli ratio and % unextractable polymeric protein in gluten.
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The effects caused by direct interactions between anions with specific amino acids.