Comparative evaluation of amino acid composition and protein profile of gliadin from different extraction protocols
Author:
Affiliation:
1. Department of Food Science and Technology Guru Nanak Dev University Amritsar India
Funder
University Grants Commission
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10491
Reference40 articles.
1. Biochemical and Functional Properties of Wheat Gliadins: A Review
2. A quantitative comparison of the extraction of protein fractions from wheat grain by different solvents, and of the polypeptide and amino acid composition of the alcohol-soluble proteins
3. β-Branched Amino Acids Stabilize Specific Conformations of Cyclic Hexapeptides
4. Sequential Extraction and Quantitative Recovery of Gliadins, Glutenins, and Other Proteins from Small Samples of Wheat Flour
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