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Characterization of Hydrolysates Derived from Enzymatic Hydrolysis of Wheat Gluten

✍ Scribed by Jin-shui Wang; Mou-ming Zhao; Qiang-zhong Zhao; Yang Bao; Yue-ming Jiang

Book ID
111405069
Publisher
Institute of Food Technologists
Year
2007
Tongue
English
Weight
143 KB
Volume
72
Category
Article
ISSN
0022-1147

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Application of surface response methodol
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## Abstract **BACKGROUND:** The aim of this work was to optimize the hydrolysis experimental conditions to obtain wheat gluten hydrolysates and to characterize fractions from hydrolysates with different hydrolysis degrees in order to develop protein functional ingredients. Surface response methodol