Effects of Temperature on Sorption of Water by Wheat Gluten Determined Using Deuterium Nuclear Magnetic Resonance-Reference-Cited by-同舟云学术

Effects of Temperature on Sorption of Water by Wheat Gluten Determined Using Deuterium Nuclear Magnetic Resonance

Published:1999-03 Issue:2 Volume:76 Page:219-226
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Grant A.¹²,Belton P. S.¹,Colquhoun I. J.¹,Parker M. L.¹,Plijter J. J.³,Shewry P. R.⁴,Tatham A. S.⁴,Wellner N.¹

Affiliation:

1. Institute of Food Research, Norwich Laboratory, Norwich Research Park, Colney, Norwich, NR4 7UA, UK.

2. Corresponding author. Phone: +44(0) 1603 255000. Fax: +44(0)1603 507723. E-mail: alex.grant@bbsrc.ac.uk

3. Gist Brocades N.V., Research and Development, Wateringseweg 1, PO Box 1, 2600 MA, Delft, The Netherlands.

4. Department of Agricultural Sciences, University of Bristol, Institute of Arable Crops Research, Long Ashton Research Station, Bristol, BS18 9AF, UK.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference24 articles.

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

2. FTIR and NMR studies on the hydration of a high-Mr subunit of glutenin

3. Protein–Lipid Interactions in Wheat Gluten: Reassessment of the Occurrence of Lipid-Mediated Aggregation of Protein in the Gliadin Fraction

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