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- W2897067685 abstract "Abstract Depending on their structure, tannins are known to strongly complex proteins and alter their functionality. This study aimed to determine effect of polymeric condensed tannins from sorghum (proanthocyanidins, PA), versus tannic acid (hydrolysable tannins) on rheological properties and stability of wheat gluten films and foams; monomeric catechin was used for comparison. Gluten films were solution-cast and assessed for tensile strength, aqueous solubility, and stability to protease hydrolysis. Wheat flour batter and isolated gliadins, glutenins, and starch viscosity and stability at room temp and under cook-cool cycles were assessed. PA-treated film, but not tannic acid or catechin films, showed increased (p" @default.
- W2897067685 created "2018-10-26" @default.
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- W2897067685 date "2019-04-01" @default.
- W2897067685 modified "2023-10-01" @default.
- W2897067685 title "Effects of condensed vs hydrolysable tannins on gluten film strength and stability" @default.
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- W2897067685 doi "https://doi.org/10.1016/j.foodhyd.2018.10.018" @default.
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