Dispersion in the Presence of Acetic Acid or Ammonia Confers Gliadin-Like Characteristics to the Glutenin in Wheat Gluten

Author:

Murakami Tetsuya12,Kitabatake Naofumi3,Tani Fumito1

Affiliation:

1. Div. of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto Univ., Gokasho; Uji Kyoto 611-0011 Japan

2. Research & Development Div; Glico Nutrition Co., Ltd., 4-6-5, Utajima; Nishiyodogawa-ku Osaka 555-8502 Japan

3. Dept. of Foods and Human Nutrition; Faculty of Human Life Sciences; Notre Dame Seishin Univ., 2-16-9, Ifuku-cho; Kita-ku Okayama 700-8516 Japan

Publisher

Wiley

Subject

Food Science

Reference23 articles.

1. A rapid method for quantitation of insoluble polymeric proteins in flour;Bean;Cereal Chem,1998

2. Isolation and characterization of gliadin-like subunits from glutenin;Bietz;Cereal Chem,1973

3. Chapter 4 SomeGliAlleles Related to Common Wheat Dough Quality

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