Wheat Gluten Modification by Alkaline Treatment and Succinylation in a Semi-technical Process-Reference-Cited by-同舟云学术

Wheat Gluten Modification by Alkaline Treatment and Succinylation in a Semi-technical Process

Published:1998 Issue: Volume: Page:292-296
ISSN:
Container-title:Plant Proteins from European Crops
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Author:

Bergthaller W.,Themeier H.,Lindhauer M. G.

Publisher

Springer Berlin Heidelberg

Link

http://link.springer.com/content/pdf/10.1007/978-3-662-03720-1_49

Reference9 articles.

1. BARBER K.J., WARTHESEN J.J., 1982. Some functional properties of acylated gluten. Journal Agriculture and Food Chemistry 30, 930–934.

2. CHING-YUNG MA., OAMAH B.D., HOLME J., 1986. Effect of deamidation and succinilation on some physicochemical and baking properties of gluten. Journal of Science 51, 99–103.

3. GRANT D.R., 1973. The modification of wheat flour proteins with succinic anhydride. Cereal Chemistry 50, 417–428.

4. HABEEB A.F.S.A., 1966. Determination of free amino groups in proteins by trinitrobenzone sulfonic acid. Analytical Biochemistry 14, 328–336.

5. KERSTING H.J., KLEIN M., 1989. Aufschluß und Modifizierung von Weizenkleber. Unpublished results.

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