Stepwise elution chromatographic isolation on CM-cellulose of As, Gs, base, and Af proteins from wheat albumins and globulins-Reference-Cited by-同舟云学术

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Stepwise elution chromatographic isolation on CM-cellulose of As, Gs, base, and Af proteins from wheat albumins and globulins

Published:1965-03 Issue:3 Volume:10 Page:409-414
ISSN:0003-2697
Container-title:Analytical Biochemistry
language:en
Short-container-title:Analytical Biochemistry

Author:

Oh Yang H.,Gehrke Charles W.

Publisher

Elsevier BV

Subject

Cell Biology,Molecular Biology,Biochemistry,Biophysics

Reference14 articles.

1. Chemical fractionation and starch gel-urea electrophoretic characterization of albumins, globulins, gliadins, and glutenins in soft wheat

2. Carboxymethylcellulose column chromatographic fractionation and starch gel-urea electrophoretic characterization of soft wheat proteins

3. Oh, Y. H., and Gehrke, C. W., Anal. Biochem. To be published in 1965.

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Isolation and characterisation of A wheat albumin;Journal of the Science of Food and Agriculture;1969-12

2. Varietal differences in albumin and globulin fractions ofTriticum aestivum andT. durum;Journal of the Science of Food and Agriculture;1969-05

3. The interaction of proteins during gel electrophoresis;Journal of the Science of Food and Agriculture;1966-11

4. Seed Proteins;Annual Review of Plant Physiology;1966-06

5. PHYSICOCHEMICAL PROPERTIES OF S-ZONE AND BASE PROTEINS IN GLUTEN;Canadian Journal of Biochemistry;1966-06-01

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