Molecular Assembly of Wheat Gliadins into Nanostructures: A Small-Angle X-ray Scattering Study of Gliadins in Distilled Water over a Wide Concentration Range-Reference-Cited by-同舟云学术

Molecular Assembly of Wheat Gliadins into Nanostructures: A Small-Angle X-ray Scattering Study of Gliadins in Distilled Water over a Wide Concentration Range

Published:2015-09-24 Issue:39 Volume:63 Page:8715-8721
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sato Nobuhiro¹,Matsumiya Aoi²,Higashino Yuki²,Funaki Satoshi²,Kitao Yuki²,Oba Yojiro¹,Inoue Rintaro¹,Arisaka Fumio³,Sugiyama Masaaki¹,Urade Reiko²

Affiliation:

1. Research Reactor Institute, Kyoto University, 2-1010 Asashiro-nishi, Kumatori-cho, Sennan-gun, Osaka 590-0494, Japan

2. Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, Gokasho, Uji, Kyoto 611-0011, Japan

3. Life Science Center, College of Bioresource Science, Nihon University, 1866 Kameino, Fujisawa 252-0880, Japan

Funder

Tojuro Iijima Foundation for Food Science and Technology

Ministry of Education, Culture, Sports, Science, and Technology

Japan Society for the Promotion of Science

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b02902

Reference34 articles.

1. CHAPTER 6: Structure and Functional Properties of Gluten

2. CHAPTER 8: Wheat Grain Proteins

3. Characterisation of Gluten Subfractions by SE-HPLC and Dynamic Rheological Analysis in Shear

4. Wheat Gluten: High Molecular Weight Glutenin Subunits?Structure, Genetics, and Relation to Dough Elasticity

5. Effect of Varying Protein Content and Glutenin-to-Gliadin Ratio on the Functional Properties of Wheat Dough

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