Changes in Protein Secondary Structure during Gluten Deformation Studied by Dynamic Fourier Transform Infrared Spectroscopy-Reference-Cited by-同舟云学术

Changes in Protein Secondary Structure during Gluten Deformation Studied by Dynamic Fourier Transform Infrared Spectroscopy

Published:2004-11-23 Issue:1 Volume:6 Page:255-261
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Wellner Nikolaus¹,Mills E. N. Clare¹,Brownsey Geoff¹,Wilson Reginald H.¹,Brown Neil¹,Freeman Jacqueline¹,Halford Nigel G.¹,Shewry Peter R.¹,Belton Peter S.¹

Affiliation:

1. Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, United Kingdom, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom, and School of Chemical Sciences and Pharmacy, University of East Anglia, Norwich NR4 7TJ, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/bm049584d

Reference26 articles.

1. Genetics of Wheat Storage Proteins and the Effect of Allelic Variation on Bread-Making Quality

2. The glutenin macropolymer of wheat flour doughs

3. Wheat gluten elasticity: a similar molecular basis to elastin?

4. 1H and 2H NMR Relaxation Studies of a High Mr Subunit of Wheat Glutenin and Comparison with Elastin

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