Modification of the structural and functional properties of …
Owing to the mechanical force of planetary ball milling constantly breaking the disulfide bonds in gluten, the number of free sulfhydryl groups increased, and surface hydrophobicity increased from 940.97 to 1197.50 after 20 min ball-milling treatments, whereas the ing capacity was improved from 8.7 to 31 cm 3. After 40 min, …
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