Preparation and Mechanism Analysis of Boiling Resistance of the Fresh Alum-Free Sweet Potato Vermicelli Containing Gliadin Fractions

Preparation and Mechanism Analysis of Boiling Resistance of the Fresh Alum-Free Sweet Potato Vermicelli Containing Gliadin Fractions

Alum, an essential additive in sweet potato vermicelli (SPV) production, is harmful to health. To eliminate the harm to the human body caused by alum in sweet potato vermicelli, and considering the different viscous properties of gliadin fractions, an experiment was performed to replace alum with gl...

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Bibliographic Details
Main Authors:	Tingting Liu, Zhifang Men, Changjiangsheng Lai, Xijun Lian
Format:	Article
Language:	English
Published:	MDPI AG 2025-01-01
Series:	Foods
Subjects:	sweet potato vermicelli ω-gliadin αβγ-gliadin boiling resistance
Online Access:	https://www.mdpi.com/2304-8158/14/1/81
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