Studies on the Glutaminase Modification Process of Rice Glutelin

[1] Kato T, Katayama E, Matsubara S, et al. Release of allergenic proteins from rice grains induced by high hydrostatic pressure [J]. Journal of Agricultural Food Chemistry, 2000, 48: 3124-3129.
[2] Chrastil J. Correlations between the physicochemical and functional properties of rice [J]. Journal of Agricultural and Food Chemistry, 1992, 40: 1683-1686.
[3] JULIANO B O. Rice: Chemistry and Technology, second [M]. St. Paul: American Association of Cereal Chemists, 1985.
[4] Hamada J S. Effects of heat and proteolysis on deamidation of food proteins using peptidoglutaminase [J]. Journal of Agricultural and Food Chemistry, 1992, 40: 719-723.
[5] Matsudomi N, Sasaki T, Kato A, et al. Conformational changes and functional properties of acid-modified soy protein [J]. Agricultural & Biological Chemistry, 1985, 49: 1251-1256.
[6] Wu C H, Nakai S, Powrie W D. Preparation and properties of acid-solubilized gluten [J]. Journal of Agriculture and Food Chemistry, 1976, 24: 504-510.
[7] Hudson B J F. Biochemistry of Food Proteins [M]. London: Elsevier Applied Science, 1992.
[8] Hamada J S. Deamidation of food proteins to improve functionality [J]. Critical Reviews in Food Science and Nutrition, 1994, 34: 283-292.
[9] Tomotake H, Shimaoka I, Kayashita J, et al. Physicochemical and functional properties of buckwheat protein product [J]. Journal of Agricultural and Food Chemistry, 2002, 50: 2125-2129.
[10] Marco C, Rosell C M. Effect of different protein isolates and transglutaminase on rice flour properties [J]. Journal of Food Engineering, 2008, 84: 132-139.
[11] Moore M, Schobber T, Dockery P, et al. Textural comparisons of gluten free and wheat based dough batters and breads [J]. Cereal Chemistry, 2004, 81: 567- 575.
[12] Conway E J, Flood J C. An absorption apparatus for the micro-determination of certain volatile substances [J]. Biochemistry Journal, 1936, 30(4): 716-727.

[1]	Yanyan Zhang Hong-Wei WANG. Constructing a comprehensive quality standard of rice dumpling with hydrocolloids based on principal component analysis combined with fuzzy mathematics [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	ZHANG Peiyin, MENG Ning, LIU Ming, LIU Yanxiang, ZAN Xuemei, TAN Bin, SUN Ying, ZHAI Xiaotong. Effects of Low Temperature Plasma Treatment on Flavor Characteristics of Raw and Cooked Brown Rice [J]. FOOD SCIENCE, 2021, 42(15): 74-80.
[3]	Li-Qun WANG Li-Dong GUO. Development on lipid stabilization and key storage technologies of rice with remained germ [J]. FOOD SCIENCE, 0, (): 0-0.
[4]	lei CAO. Effect of different pre gelatinization time on the quality of instant instant rice flour [J]. FOOD SCIENCE, 0, (): 0-0.
[5]	LI Zhifang, YAO Yijun, ZHANG Lei, WANG Lifeng. Correlation Analysis between Contents of Chemical Components in Different Rice Cultivars and Quality Characteristics of Cooked Rice [J]. FOOD SCIENCE, 2020, 41(23): 35-41.
[6]	XIE Xinhua, WU Xiuyuan, WU Junhong, SHEN Yue, WANG Na, ZHANG Bei, XU Lina. Effect of Poly-γ-Glutamic Acid on Quality of Frozen Dough and Steamed Bread [J]. FOOD SCIENCE, 2020, 41(22): 22-27.
[7]	Tong-Hui SUN Jie CHEN li xueqin. Effect of sterilization method on microbial diversity and quality of rice cake [J]. FOOD SCIENCE, 0, (): 0-0.
[8]	YU Dianyu, HAO Kaiyue, CHENG Jie, CHEN Kuiren, JIANG Lianzhou, WANG Liqi, ZHANG Zhi. Radio Frequency Improves the Stability and Quality of Rice Bran [J]. FOOD SCIENCE, 2020, 41(20): 20-26.
[9]	. Radio frequency improves the stability and expected quality of rice bran [J]. , 0, (): 0-0.
[10]	XIONG Xiangyuan, ZHANG Lizhao, CHEN Lili, GONG Huike, ZHOU Yue, REN Youhua. Analysis of the Diversity and Function of Lactic Acid Bacteria in Fermented Rice Noodles during Fermentation [J]. FOOD SCIENCE, 2020, 41(18): 85-91.
[11]	. Analysis on the diversity and function of lactic acid bacteria in rice noodle fermentation broth at different stages [J]. , 0, (): 0-0.
[12]	NI Derang, YE Xingqian, LIN Lin, SUN Chongde, KONG Xiangli, WANG Heyu, WANG Li. Application of High Performance Liquid Chromatographic Phenolic Compound Fingerprint in Quality Control of “Hongyingzi” Sorghum Raw Material [J]. FOOD SCIENCE, 2020, 41(8): 250-255.
[13]	YU Dianyu, CHEN Shuman, WANG Tong, LI Dan, ZHANG Xue, WU Nan, TANG Honglin, QIN Lanxia, YAO Kai. Improved Stability of Rice Bran with Composite Membrane Immobilized Enzyme [J]. FOOD SCIENCE, 2020, 41(6): 139-145.
[14]	. Study on the stability of rice bran by compound membrane immobilized enzyme [J]. FOOD SCIENCE, 0, (): 0-0.
[15]	TONG Litao, JU Zhiyuan, GENG Donghui, WANG Lili, ZHOU Xianrong, ZHOU Sumei. Rice Vinegar Residue Reduces Adipocyte Size and Hyperlipidemia by Inhibiting Lipids Absorption in Hamsters [J]. FOOD SCIENCE, 2020, 41(5): 128-134.

Studies on the Glutaminase Modification Process of Rice Glutelin

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments