Effect of high pressure processing on the structural and functional properties of the protein in corn gluten meal

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-07-22 DOI:10.1080/19476337.2024.2376227

Sarina Ma, Shimin Gui, Ruixia Hao, Xili Dege, Meili Zhang

引用次数: 0

Abstract

The presentation of high pressure processing (HPP) on corn starch has been reported, but the effect on protein in corn gluten meal (CGM) is rarely explored. The purposes of this study were to inves...

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高压加工对玉米面筋粉蛋白质结构和功能特性的影响

高压加工（HPP）对玉米淀粉的影响已有报道，但对玉米蛋白粉（CGM）中蛋白质的影响却鲜有探讨。本研究的目的是探讨高压加工对玉米淀粉中蛋白质的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.