Q1 Research Application · Frontier Focus

The intervening effect of l-Lysine on the gel properties of wheat gluten under microwave irradiation.

This Food Chemistry: X paper (2022) is indexed as a Xianghu equipment application case for XH-200A / XH-200C.

View DOI Back to Library Chinese Solution
Paper ID 634
Application Focus Research application
Key Result See key results below
Core Condition Temperature 90 ℃
Paper ID
634
Journal
Food Chemistry: X
Impact Factor
8.2
CAS Zone
Zone 1
Year
2022
DOI
10.1016/j.fochx.2022.100299
Equipment Model
XH-200A / XH-200C
Affiliations
School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China; School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China
Research Directions
Research application

Fact Snapshot

  • Paper: The intervening effect of l-Lysine on the gel properties of wheat gluten under microwave irradiation.
  • Equipment: XH-200A / XH-200C
  • Source: Food Chemistry: X, 2022
  • Research direction: Research application
  • Core conditions: Temperature 90 ℃ and Time 30 min

Research Abstract

The intervening effect of l-Lysine on the gel properties of wheat gluten under microwave irradiation. was published in Food Chemistry: X (2022) and is indexed as a Xianghu Q1 application case for XH-200A / XH-200C. The source record connects it with Research application. Core operating conditions include Temperature 90 ℃ and Time 30 min.

Research Background and Problem

The application context is Research application. The equipment metadata identifies XH-200A / XH-200C, while the publication metadata records Food Chemistry: X (2022). The affiliation record includes School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China and School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China. The recorded DOI is 10.1016/j.fochx.2022.100299.

Equipment Use and Experimental Conditions

ItemParameter
Temperature90 ℃
Time30 min

Evidence Details

Source evidence

WG was dispersed in deionized water to a concentration of 16% (w/v) and L-Lysine (0%, 0.1%, 0.125%, 0.15%, 0.175% and 0.2%, w/w) was added to WG dispersion.

Equipment evidence

MW heating treatment: the fiber-optic probe attached to the computer MW solid-liquid phase synthesis/extraction instrument (Model XH-200A, Xianghu, Beijing, China) was inserted into the WG dispersion, the temperature curve recorded from the WB heating was programmed to ensure an equivalent heating rate.

Additional source evidence

Additional source evidence: source values include 90 °C, 30 min.

Additional source evidence

Additional source evidence: source values include 30 min, 4 °C.

Mechanism / Method Highlights

  • Method context: Temperature 90 ℃ and Time 30 min.
  • Source evidence: WG was dispersed in deionized water to a concentration of 16% (w/v) and L-Lysine (0%, 0.1%, 0.125%, 0.15%, 0.175% and 0.2%, w/w) was added to WG dispersion
  • Equipment evidence: MW heating treatment: the fiber-optic probe attached to the computer MW solid-liquid phase synthesis/extraction instrument (Model XH-200A, Xianghu, Beijing, China) was inserted into the WG dispersion, the temperature curve recorded from the WB heating was programmed to ensure an equivalent heating rate
  • Additional source evidence: source values include 90 °C, 30 min

Application Value

  • Provides a peer-reviewed SoarNova / Xianghu Q1 application case for XH-200A / XH-200C.
  • Supports English discovery around Research application.
  • Maintains source-level evidence details: Source evidence: WG was dispersed in deionized water to a concentration of 16% (w/v) and L-Lysine (0%, 0.1%, 0.125%, 0.15%, 0.175% and 0.2%, w/w) was added to WG dispersion, Equipment evidence: MW heating treatment: the fiber-optic probe attached to the computer MW solid-liquid phase synthesis/extraction instrument (Model XH-200A, Xianghu, Beijing, China) was inserted into the WG dispersion, the temperature curve recorded from the WB heating was programmed to ensure an equivalent heating rate, Additional source evidence: source values include 90 °C, 30 min, and Additional source evidence: source values include 30 min, 4 °C.

Related Equipment

XH-200A+ Microwave Solid-Liquid Phase Synthesis/Extraction System
XH-200A+ Microwave Solid-Liquid Phase Synthesis/Extraction System

FAQ

Which Xianghu instrument is covered by this page?
The structured source records XH-200A / XH-200C for this paper.
What research direction does this page support?
The source tags this paper under Research application.
Which publication does this case come from?
It comes from Food Chemistry: X (2022), DOI 10.1016/j.fochx.2022.100299.
Citation
The intervening effect of l-Lysine on the gel properties of wheat gluten under microwave irradiation.
Food Chemistry: X, 2022
DOI: 10.1016/j.fochx.2022.100299