Relationship between Endogenous Protein Disulfide Isomerase Family Proteins and Glutenin Macropolymer-Reference-Cited by-同舟云学术

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Relationship between Endogenous Protein Disulfide Isomerase Family Proteins and Glutenin Macropolymer

Published:2010-11-18 Issue:24 Volume:58 Page:12970-12975
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Koh Akie¹,Nishimura Kimio²,Urade Reiko³

Affiliation:

1. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Gokasho, Uji, Kyoto 611-0011, Japan

2. Department of Food Science and Nutrition, Doshisha Women’s College of Liberal Arts, Kamigyo Ku, Kyoto 602-0893 Japan

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

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf103347p

Reference38 articles.

1. Sequence and properties of HMW subunit 1Bx20 from pasta wheat (Triticum durum) which is associated with poor end use properties

2. Disulphide Bonds in Wheat Gluten Proteins

3. Role of Individual Disulfide Bonds in the Structural Maturation of a Low Molecular Weight Glutenin Subunit

4. Defective co-translational formation of disulphide bonds in protein disulphide-isomerase-deficient microsomes

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Identification and mechanism of wheat protein disulfide isomerase-promoted gluten network formation;PNAS Nexus;2024-08-21

2. Effect of high-molecular-weight glutenin subunits silencing on dough aggregation characteristics;Food Chemistry;2024-05

3. Quality and Agronomic Trait Analyses of Pyramids Composed of Wheat Genes NGli-D2, Sec-1s and 1Dx5+1Dy10;International Journal of Molecular Sciences;2023-05-25

4. Mechanism differences between reductive and oxidative dough rheology improvers in the formation of 1D and 3D gluten network;Biomaterials;2022-01

5. Enzymatic modifications of gluten protein: Oxidative enzymes;Food Chemistry;2021-09

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