Effect of Selected Hofmeister Anions on the Secondary Structure and Dynamics of Wheat Prolamins in Gluten-Reference-Cited by-同舟云学术

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Effect of Selected Hofmeister Anions on the Secondary Structure and Dynamics of Wheat Prolamins in Gluten

Published:2003-09 Issue:5 Volume:80 Page:596-600
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Wellner Nikolaus¹²,Bianchini David¹,Mills E. N. Clare¹,Belton Peter S.³

Affiliation:

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

2. Corresponding author. Phone: 0044 (0)1603 255012. Fax: 0044 (0)1603 507723. E-mail: klaus.wellner@bbsrc.ac.uk.

3. School of Chemical Sciences, Univ. of East Anglia, Norwich, NR4 7TJ, UK.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference24 articles.

1. Mini Review: On the Elasticity of Wheat Gluten

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

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

4. Effects of Different Salts on Mixing and Extension Parameters on a Diverse Group of Wheat Cultivars Using 2-g Mixograph and Extensigraph Methods

5. Examination of the secondary structure of proteins by deconvolved FTIR spectra

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