Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from <i>Bacillus licheniformis</i> and <i>Bacillus amyloliquefaciens</i>
Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens

Atefeh Niazi; Homa Torabizadeh

Volume 5, Issue 1 , June 2022, , Pages 76-85

http://dx.doi.org/10.22059/jfabe.2022.338961.1110

Abstract
  Gluten hydrolysates (GHs) were prepared using endopeptidases, alcalase, and neutrase. Characteristics of both enzymes including UV spectrophotometry, protein content, enzyme activity, ...  Read More