Budaya-Tionghoa.Net | Tabel Komposisi Protein Dalam Mantou [Dong , 2005 ]
| Osborne Fraction | Solubility Behavior | Composition | Biological Role | Functional Role |
| Albumin | Extractable [Air] | Non Gluten Protein |
Metabolis Protein Struktural |
Variabel |
| Globulin | Extractable [Garam] | Non Gluten Protein |
Metabolis Protein Struktural |
Variabel |
| Gliadin | Extractable [Alcohol] | Glutein Protein | Prolamin |
Dough Viscosity Plasticity |
| Glutenin | Extractable [Asetat] | Glutein Protein | Prolamin |
Dough Elasticity Strength |
| Residu | Unextractable |
Glutein Protein Polimer Non Gluten |
Prolamin [Glutein] Lobulin [Tricitin] |
Variabel |
Sumber :
- Li Zaigui , Tan Hongzhuo , “Traditional Chinese Foods : Production and Research Progress”, 2009 ,