The central domain of high molecular weight glutenin subunits is water-soluble

Journal of Cereal Science

Volumn 29, Issue 2, 1999, Pages 109-112

  Bekkers, A C A P A ^a   De Boef, E ^a   Van Dijk, A A ^b,c   Hamer, R J ^a  

^a TNO   (Netherlands)

^b UNIVERSITY OF GRONINGEN   (Netherlands)

^c Gist Brocades NV   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0001591391     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1998.0223     Document Type: Article

References (11)

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3. Shewry, R.R., Halford, N.G. and Tatham, A.S. The high molecular weight subunits of wheat, barley and rye: genetics, molecular biology, chemistry and role in wheat gluten structure and functionality. In 'Oxford Reviews of Plant Molecular and Cell Biology', vol. 6 (B.J. Miflin, ed.), Oxford University Press, Oxford (1989) pp 163-219.
4. Belton, P.S. A hypothesis concerning the elasticity of high molecular weight subunits. In 'Wheat Kernel Proteins; Molecular and Functional Aspects', Universita degli Studi della Tuscia (1994) pp 159-166.
5. Tatham, A.S., Shewry, P.R. and Miflin, B.J. Wheat gluten elasticity: a similar basis to elastin? FEBS Letters 177(2) (1984) 205-208.
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7. Jacobson, G.R., Schaffer, M.H., Stark, G.R. and Vanaman, T.C. Specific cleavage in high yield at the amino peptide bonds of cysteine and cystine residues. The Journal of Biological Chemistry 248 (1973) 6583-6591.
8. Moonen, J.H.E., Scheepstra, A. and Graveland, A. Biochemical properties of some high molecular weight subunits of wheat glutenin. Journal of Cereal Science 3 (1985) 17-27.
9. Field, J.M., Shewry, P.R., Miflin, B.J., March, J.F. The purification and characterization of homologous high molecular weight storage proteins from grain of wheat, rye and barley. Theoretical and Applied Genetics 62 (1982) 329-336.
10. Marchylo, B.A., Kruger, J.E. and Hatcher, D.W. Quantitative reversed-phase high-performance liquid chromatographic analysis of wheat storage proteins as a potential quality prediction tool. Journal of Cereal Science 9 (1989) 113-130.
11. van Dijk, A.A., van Swieten, E., Kruize, I.T. and Robillard, G.T. Physical characterization of the N-terminal domain of high molecular weight gluten proteins. Journal of Cereal Science 28 (1998) 115-126.