HUMIN FORMATION DURING WHEAT GLUTEN HYDROLYSIS
Keyword(s):
The effect of different amounts of starch and crude fat on humin formation during the hydrolysis of gluten prepared from a commercial flour depended on the acid/protein ratio, high ratios giving less humin nitrogen and less humin weight. The nitrogen content of humin was almost independent of the acid/protein ratio but increased with decreasing humin formation. Filtration time increased markedly with increasing purity of the samples. The color of the hydrolyzates varied slightly with impurities and acid/protein ratios.
2014 ◽
Vol 62
(20)
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pp. 4762-4768
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2014 ◽
Vol 1081
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pp. 110-114
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2020 ◽
Vol 5
(5)
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pp. 332-337
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2015 ◽
Vol 122
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pp. 218-226
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1972 ◽
Vol 23
(6)
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pp. 1059
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2009 ◽
Vol 50
(2)
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pp. 205-209
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