The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions

Journal of Cereal Science

Volumn 1, Issue 4, 1983, Pages 241-253

  Schofield, J D ^a   Bottomley, R C ^a   Timms, M F ^a   Booth, M R ^a  

^a RHM Research and Engineering Ltd   (United Kingdom)

Author keywords

Canadian Western Red Spring; CWRS; differential scanning calorimetry; dithioerythritol; dithiothreitol; DSC; DTE; DTT; polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulphate; SDS; SDS PAGE; SGE; sodium dodecyl sulphate; starch gel electrophoresis

Indexed keywords

EID: 0000971643     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0733-5210(83)80012-5     Document Type: Article

References (15)

1. Factors responsible for the poor breadmaking quality of high yielding european wheat
2. Characterisation of wheat flour and gluten proteins using buffers containing sodium dodecyl sulphate
3. The Influence of Processing Parameters on Food Protein Functionality I. Differential Scanning Calorimetry as an Indicator of Protein Denaturation