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Evaluation of wheat gluten hydrolysates as taste-active compounds with antioxidant activity

✍ Scribed by Seung Hyun Koo, In Young Bae, Suyong Lee…

Book ID
120715229
Publisher
Springer-Verlag
Year
2011
Tongue
English
Weight
286 KB
Volume
51
Category
Article
ISSN
0022-1155

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✍ Xiangzhen Kong; Huiming Zhou; Yufei Hua 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 168 KB

## Abstract **BACKGROUD:** Many hydrolysates from animal and plant proteins have been found to possess physiological activities. Wheat gluten, an important by‐product of the wheat starch industry, is produced worldwide in enormous quantities. In this study, wheat gluten hydrolysates (WGHs) were obt