Studies of Partial Amino Acid Sequences of γ-40k Secalins of Rye-Reference-Cited by-同舟云学术

Studies of Partial Amino Acid Sequences of γ-40k Secalins of Rye

Published:2005-09 Issue:5 Volume:82 Page:541-545
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Gellrich Claudia¹,Schieberle Peter¹,Wieser Herbert¹²

Affiliation:

1. Deutsche Forschungsanstalt für Lebensmittelchemie und Hans-Dieter-Belitz-Institut für Mehl und Eiweißforschung, Lichtenbergstraße 4, D-85748 Garching, Gemany.

2. Corresponding author. E-mail: h.wieser@lrz.tum.de

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference9 articles.

1. Biochemical Characterization and Quantification of the Storage Protein (Secalin) Types in Rye Flour

2. Biochemical Characterization of γ-75 k Secalins of Rye I. Amino Acid Sequences

3. Biochemical Characterization of γ-75 k Secalins of Rye II. Disulfide Bonds

4. The Location of Disulphide Bonds in Monomeric y-type Gliadins

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