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- W3040888937 endingPage "109536" @default.
- W3040888937 startingPage "109536" @default.
- W3040888937 abstract "The effects of persimmon tannin (PT) on the texture, viscoelasticity, thermal stability, and morphology of gluten were studied and the underlying mechanisms were also explored. The results showed that PT increased the hardness and viscoelasticity but lowered the cohesiveness and extensibility of gluten in a dose-dependent manner. Additionally, PT increased the denaturation temperature and enthalpy of gluten, and induced the formation of gluten with compact structure. High concentration of PT (8%) significantly increased the hardness and viscoelasticity of gluten, and induced the formation of compact structure of gluten by disturbing the conformation of gluten, and interfering gluten cross-linking through decreasing disulfide bonds, free sulfydryl groups, and free amino groups. In contrast, low concentration (0.25%) of PT slightly altered the gluten properties and morphology. Our work extended the study on the supplementation of phenolic compounds in wheat flour-based products." @default.
- W3040888937 created "2020-07-16" @default.
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- W3040888937 date "2020-11-01" @default.
- W3040888937 modified "2023-10-17" @default.
- W3040888937 title "Persimmon tannin changes the properties and the morphology of wheat gluten by altering the cross-linking, and the secondary structure in a dose-dependent manner" @default.
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- W3040888937 doi "https://doi.org/10.1016/j.foodres.2020.109536" @default.
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