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Wheat gluten protein (WGP) was modified by deamidation and succinylation to improve its functional properties. The properties of deamidated and succinylated WGP were compared with those of unmodified WGP, deamidated WGP and succinylated WGP. Structural analysis was carried out with FTIR. Surface visualization was carried out with SEM and the thermal stability was determined by DSC. The results showed...
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