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The effect of poly(glutamic acid) (PGA) and hydrolysed wheat gluten (HG) on the thermal and kinetics properties of lysophosphatidylcholine (LPC) was determined using DSC. A model system containing PGA or HG was added to 40% LPC aqueous suspension. The results from the study showed reduced ΔH values as a function of PGA molecular weight, which signified some kind of penetration of PGA or HG into the...
A model system comprising of lysophosphatidylcholine (LPC) and isolated gluten were used help understand the positive effect of PL on bread-loaf volume. The kinetics of the effect of gluten on the thermal properties of LPC were determined using DSC. Blends of PL and 3, 6, and 10% gluten were heated from 0 to 70°C at rates between 3 and 19°C/min and cooled to 0°C. The onset and peak temperatures and...
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