Effect of partial removal of prolamins on some chemical and functional properties of barley flours
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-010-0103-1.pdf
Reference37 articles.
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3. Helm CV, Francisco A, Gaziola SA, Fornazier RF, Pompeu GB, Azevedo RA. Hull-less barley varieties: Storage proteins and amino acid distribution in relation to nutritional quality. Food Biotechnol. 18: 327–341 (2004)
4. Shewry PR, Tatham AS. The prolamin storage proteins of cereal seeds: Structure and evolution. Biochem. J. 267: 1–12 (1990)
5. Nalecz D, Dziuba J, Minkiewicz P, Dziuba M, Szerszunowicz I. Identification of oat (Avena sativa) and buckwheat (Fagopyrum esculentum) proteins and their prolamin fractions using twodimensional polyacrylamide gel electrophoresis. Eur. Food Res. Technol. 230: 71–78 (2009)
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