Use of spectroscopic and fluorescence techniques to assess heat-induced molecular modifications of gluten

Cereal Chemistry

Volumn 73, Issue 3, 1996, Pages 368-374

  Guerrieri, Nicoletta ^a   Alberti, Enrica ^a   Lavelli, Vera ^a   Cerletti, Paolo ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; ELECTROPHORESIS; FLUORESCENCE; HYDROPHOBICITY; PH; PROTEINS; SODIUM DODECYL SULFATE; SULFUR COMPOUNDS; TITRATION; ULTRAVIOLET SPECTROSCOPY;

DIFFERENT SOLVENTS; FLUORESCENCE TECHNIQUE; MOLECULAR MODIFICATION; NAPHTHALENE SULFONATES; PROTEIN COMPOSITION; REDUCING CONDITIONS; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; SPECTROSCOPIC TECHNIQUE; VARYING TEMPERATURE; WHEAT FLOURS;

SOLUBILITY;

TRITICUM AESTIVUM;

EID: 0030460787     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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