Proteolytic Activity in Sorghum Flour and Its Interference in Protein Analysis-Reference-Cited by-同舟云学术

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Proteolytic Activity in Sorghum Flour and Its Interference in Protein Analysis

Published:2000-05 Issue:3 Volume:77 Page:343-344
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Huang C. P.¹,Hejlsoe-Kohsel E.²,Han X. Z.¹,Hamaker B. R.¹³

Affiliation:

1. Department of Food Science and the Whistler Center for Carbohydrate Research, Purdue University, 1160 Food Science Building, West Lafayette, IN.

2. MLK-Vestjylland Company, Wedellsborgvej 8, 7400 Herning, Denmark.

3. Corresponding author. E-mail:hamakerb@foodsci.purdue.edu

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference4 articles.

1. Resistance of Sorghum .alpha.-, .beta.-, and .gamma.-Kafirins to Pepsin Digestion

2. New Methods for Extraction and Quantitation of Zeins Reveal a High Content of γ-Zein in Modified opaque-2 Maize

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. An improved method for extraction of sorghum polymeric protein complexes;Journal of Cereal Science;2020-01

2. A Rapid Protein Digestibility Assay for Identifying Highly Digestible Sorghum Lines;Cereal Chemistry Journal;2001-03

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