Characterization of wheat gluten subunits by liquid chromatography – Mass spectrometry and their relationship to technological quality of wheat-Reference-Cited by-同舟云学术

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Characterization of wheat gluten subunits by liquid chromatography – Mass spectrometry and their relationship to technological quality of wheat

Published:2017-07 Issue: Volume:76 Page:229-235
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Aghagholizadeh Roya,Kadivar Mahdi,Nazari Mohammad,Mousavi Fatemeh,Azizi Mohammad Hossein,Zahedi Morteza,Rahiminezhad Mohammad Reza

Funder

Isfahan University of Technology

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

1. Approved Methods of the American Association of Cereal Chemists;AACC,2000

2. Integration of transcriptomic and proteomic data from a single wheat cultivar provides new tools for understanding the roles of individual alpha gliadin proteins in flour quality and celiac disease;Altenbach;J. Cereal Sci.,2010

3. Wheat gluten: high molecular weight glutenin subunits-structure, genetics and relation to dough elasticity;Anjum;J. Food Sci.,2007

4. Transgenic wheats with elevated levels of Dx5 and/or Dy10 high-molecular-weight glutenin subunits yield doughs with increased mixing strength and tolerance;Blechl;J. Cereal Sci.,2007

5. Can bread wheat quality be determined by gluten index?;Bonfil;J. Cereal Sci.,2012

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4. Persimmon tannin unevenly changes the physical properties, morphology, subunits composition and cross-linking types of gliadin and glutenin;Food Chemistry;2022-09

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