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Characterization of wheat endoplasmic reticulum oxidoreductin 1 and its application in Chinese steamed bread

Guang Liu1, JingJing Wang2, Yi Hou3

  • 1School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510641, China; Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.

Food Chemistry
|April 3, 2018
PubMed

Keywords:
Chinese steamed bread qualityNetwork structureRecombinant wheat endoplasmic reticulum oxidoreductinSulfhydryloxidase activityWater-insoluble wheat proteins

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