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The natural food polymer team of Shaanxi University of Science and Technology published a major report in the top journal "Food Hydrocolloids" in the first area of the food field

 Last Update: 2022-08-10
 Source: Internet
 Author: User

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　In April 2022, the natural food polymer team of Shaanxi University of Science and Technology published a report entitled "Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch” research pap.

Starch -based foods are prone to retrogradation during storage after cooking, especially at low temperatur.

Research Highlights

Recombinant gluten fraction (RGF) significantly inhibited the retrogradation behavior of wheat star.

Analysis conclusion

The inhibitory effect of RGF on short- and long-term starch aging depends on the ratio of gluten to gliadin (glu/gl.

Paper link

https://d.

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The natural food polymer team of Shaanxi University of Science and Technology published a major report in the top journal "Food Hydrocolloids" in the first area of ​​the food field

The natural food polymer team of Shaanxi University of Science and Technology published a major report in the top journal "Food Hydrocolloids" in the first area of the food field