Atomic Force Microscopy (AFM) Study of Interactions of HMW Subunits of Wheat Glutenin-Reference-Cited by-同舟云学术

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Atomic Force Microscopy (AFM) Study of Interactions of HMW Subunits of Wheat Glutenin

Published:2000-03 Issue:2 Volume:77 Page:107-110
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Humphris Andrew D. L.¹,McMaster Terence J.¹,Miles Mervyn J.¹,Gilbert Simon M.²,Shewry Peter R.²,Tatham Arthur S.²³

Affiliation:

1. H.H. Wills Physics Laboratory, University of Bristol, Tyndall Avenue, Bristol BS8, 1TL, UK.

2. IACR-Long Ashton Research Station, Department of Agricultural Sciences, University of Bristol, Long Ashton, Bristol BS41 9AF, UK.

3. Corresponding author. Phone (44) 1275 549330. Fax (44) 1275 394281 E-mail: arthur.tatham@bbsrc.ac.uk

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference16 articles.

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

2. Expression and Functional Analysis ofMr58 000 Peptides Derived from the Repetitive Domain of High Molecular Weight Glutenin Subunit 1Dx5

3. The structure of a high-Mr subunit of durum-wheat (Triticum durum) gluten

4. Biochemical basis of flour properties in bread wheats. II. Changes in polymeric protein formation and dough/gluten properties associated with the loss of low Mr or high Mr glutenin subunits

5. Quantitative reversed-phase high-performance liquid chromatographic analysis of wheat storage proteins as a potential quality prediction tool

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4. High-Molecular-Weight Glutenin Subunits: Genetics, Structures, and Relation to End Use Qualities;International Journal of Molecular Sciences;2020-12-26

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