The Classification and Characteristic of Proteins in Wheat-Reference-Cited by-同舟云学术

The Classification and Characteristic of Proteins in Wheat

Published:2013-05 Issue: Volume:690-693 Page:1301-1304
ISSN:1662-8985
Container-title:Advanced Materials Research
language:
Short-container-title:AMR

Author:

Wang Jin Shui¹,Jia Feng¹,Yang Xiao Jia¹,Qi Bin Jian¹,Qu Ling Bo¹

Affiliation:

1. Henan University of Technology

Abstract

Wheat is the most important foodstuff in the world. The proteins in wheat were classified into solubility groups and insolubility. Moreover, the proteins of wheat were divided into four groups, which are glutenin, gliadins, globulins and albumins. The work was according these four characteristic of proteins in wheat to review. This work may provide a useful tool for researching proteins in wheat in the future.

Publisher

Trans Tech Publications, Ltd.

Subject

General Engineering

Link

https://www.scientific.net/AMR.690-693.1301.pdf

Reference32 articles.

1. M. Kimoto, M. Yoshikawa, K. Takahashi, N. Bando, M. Okita and H. Tsuji: Ann. Report Interdiscipl. Res. Inst. Environ. Sci Vol. 17(1998), pp.53-60.

2. K. Khan and P.R. Shewry, Ed., Wheat: chemistry and technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc. (AACC), (2009).

3. L. O'Brien and A.B. Blakeney, Ed., A Census of Methodology Used in Wheat Variety Development in Australia. Melbourne: Cereal Chemistry Division, Royal Australian Chemical Institute, (1985).

4. J.B. Beccari: De Bononiensi Scientiarum et Artium Instituto atque Academia Commentarii II Vol. Part I(1744), pp.122-127.

5. Y. Chinuki and E. Morita: Allergology International Vol. 61(2012), pp.529-537.

Cited by 1 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. Physicochemical and structural characteristics of the Venn components of wheat gliadin;Grain & Oil Science and Technology;2020-03