Relation between Aggregation Behavior of Glutenin and Its Polypeptide Composition-Reference-Cited by-同舟云学术

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Relation between Aggregation Behavior of Glutenin and Its Polypeptide Composition

Published:1977-06 Issue:6 Volume:41 Page:995-1001
ISSN:0002-1369
Container-title:Agricultural and Biological Chemistry
language:en
Short-container-title:Agricultural and Biological Chemistry

Author:

Arakawa Tsutomu,Yoshida Minoru,Morishita Hideaki,Honda Junko,Yonezawa Daizo

Publisher

Oxford University Press (OUP)

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology

Link

http://www.tandfonline.com/doi/pdf/10.1080/00021369.1977.10862619

Reference1 articles.

1. R. A. Orth and W. Bushuk,ibid., 50, 191 (1973).

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2. Fractionation of Algerian common wheat proteins with 50 p.100 2-propanol: relationship with the technological quality;LWT - Food Science and Technology;2006-01

3. Fractionation of Algerian common wheat proteins by HPLC and sodium dodecyl sulfate-polyacrylamide gel electrophoresis; relationship with technological quality;LWT - Food Science and Technology;2005-12

4. Determination of the Molecular Weights of Fractionated Glutenin Polypeptides from Ferguson Plots on Sodium Dodecyl Sulfate–Polyacrylamide Gel Electrophoresis;Agricultural and Biological Chemistry;1984-09-01

5. Liberation of Subunit Polypeptides of Glutenin by Partial Reduction at pH 6.0;Agricultural and Biological Chemistry;1984-06

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