Isolation and characterisation of disulphide peptides from wheat flour
- 1 January 1969
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 20 (1) , 54-60
- https://doi.org/10.1002/jsfa.2740200114
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Low molecular weight thiols and disulphides in flourJournal of the Science of Food and Agriculture, 1968
- Indirect polarographic method for the estimation of thiol groups and disulphide bondsBiochemical Journal, 1965
- An assay method for disulfide groups by fluorescence quenchingAnalytical Biochemistry, 1964
- A microchoromatograph for quantitative estimation of sugars using a paper strip partition supportJournal of Chromatography A, 1964
- The reaction of glutathione with serum albumin, gluten and flour proteinsBiochemical Journal, 1963
- Non‐protein‐nitrogen in wheat flourJournal of the Science of Food and Agriculture, 1963
- The reduction of serum albumin, insulin and some simple disulphides by glutathioneBiochemical Journal, 1962
- A direct quantitative paper chromatography of amino acids and its application to the urinary excretions of some human ethnic groupsBiochemical Journal, 1961
- Displacement chromatography on synthetic ion-exchange resins. 8. A systematic method for the separation of amino-acidsBiochemical Journal, 1952
- Ultraviolet Absorption Spectra of Proteins and Amino AcidsAdvances in Protein Chemistry, 1952