Molecular Analysis of the Polymeric Glutenins with Gliadin‐Like Characteristics That Were Produced by Acid Dispersion of Wheat Gluten-Reference-Cited by-同舟云学术

Molecular Analysis of the Polymeric Glutenins with Gliadin‐Like Characteristics That Were Produced by Acid Dispersion of Wheat Gluten

Published:2016-02-10 Issue:3 Volume:81 Page:C553-C562
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Murakami Tetsuya¹²,Nishimura Takahisa²,Kitabatake Naofumi³,Tani Fumito¹

Affiliation:

1. Div. of Food Science and BiotechnologyGraduate School of Agriculture, Kyoto Univ Gokasho Uji, Kyoto 611‐0011 Japan

2. Research & Development DivGlico Nutrition Co., Ltd 4‐6‐5, Utajima Nishiyodogawa‐ku Osaka 555–8502 Japan

3. Dept. of Foods and Human NutritionFaculty of Human Life Sciences, Notre Dame Seishin Univ 2‐16‐9, Ifuku‐cho Kita‐ku Okayama 700–8516 Japan

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.13221

Reference25 articles.

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2. Wheat is unique. Structure composition processing end‐use properties and products 1989 AACC Press Minn. USA W Bushuk C Wadhawan Y Pomeranz Wheat gluten is good not only for breadmaking 263 75

3. Prediction of baking quality of bread wheats in breeding programs by size‐exclusion high‐performance liquid chromatography;Dachkevitch T;Cereal Chem,1989

4. Wheat-gluten uses and industry needs

5. Extraction of up to 95% of Wheat (Triticum aestivum) Flour Protein Using Warm Sodium Dodecyl Sulfate (SDS) without Reduction or Sonication

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1. Effect of adding acid‐soluble wheat protein to dough on quality stabilization of products in bread‐making;Cereal Chemistry;2020-05-15

2. Molecular Analysis of Polymeric Glutenins in Wheat Gluten with Gliadin-like Characteristics by Ammonia Dispersion;Food Science and Technology Research;2018