Purification of Wheat Flour High- Mr Glutenin Subunits by Dye-ligand Chromatography

Author:

Fisichella S.,Alberghina G.,Amato M.E.,Fichera M.,Palermo A.,Pogna N.E.,Savarino A.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference36 articles.

1. Tatham, A.S. Shewry, P.R. Belton, P.S. Structural studies of cereal prolamins including wheat gluten. In «Advances in Cereal Science and Technology» (Y. Pomeranz, ed.), AACC, St Paul, USA vol. X, 1990, 1

2. Osborne, T.B. The proteins of the wheat kernel, Carnegie InstWashington, D.C. Publication No 84, 1907

3. Molecular weight distribution of wheat proteins;Southan;Cereal Chemistry,1999

4. Wheat storage proteins: their genetics and their potential for manipulation by plant breeding;Payne;Philosophical Trans-actions of the Royal Society London Series B,1984

5. Structural and genetical studies on high molecular weight subunits of wheat glutenin. I: allelic variation in subunits amongst varieties of wheat (Triticum aestivum;Payne;Theoretical and Applied Genetics,1981

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