Reoxidation Behavior of Wheat and Rye Glutelin Subunits-Reference-Cited by-同舟云学术

Reoxidation Behavior of Wheat and Rye Glutelin Subunits

Published:2001-01 Issue:1 Volume:78 Page:8-13
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Antes Susanne,Wieser Herbert¹

Affiliation:

1. Deutsche Forschungsanstalt für Lebensmittelchemie and Kurt-Hess-Institut für Mehl- und Eiweißforschung Lichtenbergstrasse 4, D-85748 Garching, Germany. E-mail: H.Wieser@Lrz.tum.de

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference16 articles.

1. Tissue sulfhydryl groups

2. A new two-step electrophoresis method for analysing gliadin polypeptides and high and low molecular weight subunits of glutenin of wheat

3. Comparative Studies of HighMrSubunits of Rye and Wheat. I. Isolation and Biochemical Characterisation and Effects on Gluten Extensibility

4. Disulphide bonds in wheat gluten: further cystine peptides from high molecular weight (HMW) and low molecular weight (LMW) subunits of glutenin and from ?-gliadins

5. Molecular Modeling of the N-terminal Regions of High Molecular Weight Glutenin Subunits 7 and 5 in Relation to Intramolecular Disulfide Bond Formation

Cited by 8 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. History, mechanism of action, and toxicity: a review of commonly used dough rheology improvers;Critical Reviews in Food Science and Nutrition;2021-07-26

2. The use of redox agents in breadmaking;Breadmaking;2012

3. Characterization of Sulfur Speciation in Low Molecular Weight Subunits of Glutenin after Reoxidation with Potassium Iodate and Potassium Bromate at Different pH Values Using X-ray Absorption Near-Edge Structure (XANES) Spectroscopy;Journal of Agricultural and Food Chemistry;2003-10-17

4. In vitro Polymerisation of High and Low Molecular Weight Glutenin Subunits with Molecular Oxygen;Journal of Cereal Science;2003-03

5. Biochemical Characterization and Quantification of the Storage Protein (Secalin) Types in Rye Flour;Cereal Chemistry Journal;2003-01