ArticleFoods (Basel, Switzerland)2023
Effects of Amylopectins from Five Different Sources on Disulfide Bond Formation in Alkali-Soluble Glutenin.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 19 citations in OpenAlex.
- The Impact of Purified Granules Sourced from Potato, Maize and Wheat on Disulfide Bond Formation in Urea-Solubilized Glutenin.Foods (Basel, Switzerland) · 2026Article
- Role of Starch Type in Gel-like Network Formation of Extruded Meat Analogs.Gels (Basel, Switzerland) · 2026Article
- Starch-Based Scaffolds for Cultivated Meat Production: Challenges and Perspectives.Comprehensive reviews in food science and food safety · 2025Review
- The Heat-Induced Gel-Sol Transition in Coated Tofu: A Study on Protein Conformation and Microstructural Changes.Gels (Basel, Switzerland) · 2025Article
- Preparation and Mechanism Analysis of Boiling Resistance of the Fresh Alum-Free Sweet Potato Vermicelli Containing Gliadin Fractions.Foods (Basel, Switzerland) · 2025Article
- Tapioca Starch Improves the Quality ofFoods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
Wheat, maize, cassava, mung bean and sweet potato starches have often been added to dough systems to improve their hardness. However, inconsistent effects of these starches on the dough quality have been reported, especially in refrigerated dough. The disulfide bond contents of alkali-soluble glutenin (ASG) have direct effects on the hardness of dough. In this paper, the disulfide bond contents of ASG were determined. ASG was mixed and retrograded with five kinds of amylopectins from the above-mentioned botanical sources, and a possible pathway of disulfide bond formation in ASGs by amylopectin addition was proposed through molecular weight, chain length distribution, FT-IR,
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Registered trials
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