Examination of the Structure of the Glutenin Macropolymer in Wheat Flour and Doughs by Stepwise Reduction
- 22 August 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (9) , 3447-3457
- https://doi.org/10.1021/jf980315m
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Disulphide Bonds in Wheat Gluten ProteinsJournal of Cereal Science, 1997
- Controlled Reduction Study of Modifications Induced by Gradual Heating in Gluten ProteinsJournal of Agricultural and Food Chemistry, 1996
- The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making qualityJournal of Cereal Science, 1995
- The Effects of HMW and LMW subunits of glutenin and of gliadins on the technological quality of progeny from four crosses between poor breadmaking quality and strong wheat cultivarsJournal of Cereal Science, 1992
- High molecular weight subunits of wheat gluteninJournal of Cereal Science, 1992
- A simplified SDS—PAGE procedure for separating LMW subunits of gluteninJournal of Cereal Science, 1991
- Stufenweise Reduktion von Weizenglutelin mit Mercaptoethanol und DithioerythritZeitschrift für Lebensmittel-Untersuchung und Forschung, 1988
- Linkage mapping of genes controlling endosperm storage proteins in wheatTheoretical and Applied Genetics, 1988
- Genetics of Wheat Storage Proteins and the Effect of Allelic Variation on Bread-Making QualityAnnual Review of Plant Physiology, 1987
- Subunit composition of wheat glutenin proteins, isolated by gel filtration in a dissociating mediumPlanta, 1979