Preparation of gliadin by urea extraction
- 1 March 1968
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 19 (3) , 153-156
- https://doi.org/10.1002/jsfa.2740190308
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Effect of ionic strength on the molecular weight and conformation of wheat gluten proteins in 3 M urea solutionsBiochimica et Biophysica Acta (BBA) - Protein Structure, 1967
- The Disulphide and Sulphydryl Content of Fractions Prepared by the Ultracentrifugation of Doughs Made from Wheat FlourAustralian Journal of Biological Sciences, 1966
- Isolation and characterisation of wheat flour proteins. II..—effects of urea andN-ethylmaleimide on the behaviour of wheat proteins during extraction and fractionationJournal of the Science of Food and Agriculture, 1965
- Dispersibility of wheat proteins in aqueous urea solutions—a new parameter to evaluate bread‐making potentialities of wheat floursJournal of the Science of Food and Agriculture, 1965
- Isolation of Proteins from Plant MaterialJournal of Food Science, 1965
- Starch-gel electrophoresis—Application to the classification of pituitary proteins and polypeptidesMetabolism, 1964
- Electrophoresis in synthetic gels. II. Effect of gel concentrationAnalytical Biochemistry, 1964
- The protein composition of air-classified flour fractionsJournal of the Science of Food and Agriculture, 1963
- Starch-Gel Electrophoresis of Wheat Flour ProteinsAustralian Journal of Biological Sciences, 1963