Molecular Analysis of Polymeric Glutenins in Wheat Gluten with Gliadin-like Characteristics by Ammonia Dispersion-Reference-Cited by-同舟云学术

Molecular Analysis of Polymeric Glutenins in Wheat Gluten with Gliadin-like Characteristics by Ammonia Dispersion

Published:2018 Issue:6 Volume:24 Page:1049-1058
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Murakami Tetsuya¹²,Nishimura Takahisa¹,Ogawa Takenobu²,Kitabatake Naofumi³,Tani Fumito²

Affiliation:

1. Research & Development Division, Glico Nutrition Co., Ltd.

2. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

3. Department of Foods and Human Nutrition, Faculty of Human Life Sciences, Notre Dame Seishin University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/24/6/24_1049/_pdf

Reference30 articles.

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2. Day, L., Augustin, M.A., Batey, I.L., and Wrigley, C.W. (2006). Wheat-gluten uses and industry needs. Trends Food Sci. Tech., 17, 82-90.

3. Day, L. (2013). Proteins from land plants-Potential resources for human nutrition and food security. Trends Food Sci. Tech., 32, 25-42.

4. Dupont, F.M., Samoil, V., and Chan, R. (2008). Extraction of up to 95% of wheat (triticum aestivum) flour protein using warm sodium dodecyl sulfate (SDS) without reduction or sonication. J. Agr. Food Chem., 56, 7431-7438.

5. Ellman, G.L. (1959). Tissue sulfhydryl groups. Arch. Biochem. Biophys., 82, 70-77.

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