Subunit composition of wheat glutenin proteins, isolated by gel filtration in a dissociating medium

Author:

Payne Peter I.,Corfield Kathryn G.

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Genetics

Reference20 articles.

1. Beckwith, A.C., Nielson, H.C., Wall, J.S., Huebner F.R.: Isolation and characterisation of a high-molecular-weight protein from wheat gliadin. Cereal Chem. 43, 14?28 (1966)

2. Bietz, J.A., Wall, J.S.: Wheat gluten subunits: molecular weights determined by sodium dodecyl sulphate-polyacrylamide gel electrophoresis. Cereal Chem. 49, 416?430 (1972)

3. Bietz, J.A., Wall, J.S.: The effect of various extractants on the subunit composition and associations of wheat glutenin. Cereal Chem. 52, 145?155 (1975)

4. Bramhall, S., Noack, N., Wu, M., Loewenberg, J.R.: A simple colorimetric method for determination of protein. Anal. Biochem. 31, 146?148 (1969)

5. Crow, M.J.A., Rothfus, J.A.: Chromatography of proteins from wheat gluten in polyacrylamide gel. Cereal Chem. 45, 413?420 (1968)

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