Effects of cysteine on free radical production and protein modification in extruded wheat flour

Cereal Chemistry

Volumn 73, Issue 1, 1996, Pages 115-122

  Koh, B K ^a,b   Karwe, M V ^a   Schaich, K M ^a  

^a RUTGERS UNIVERSITY   (United States)

^b Keimyung University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; COVALENT BONDS; ELECTRON SPIN RESONANCE SPECTROSCOPY; ELECTROPHORESIS; EXTRUSION; MOLECULAR WEIGHT DISTRIBUTION; PARAMAGNETIC RESONANCE; PROTEINS; QUENCHING; SODIUM DODECYL SULFATE; SOLUBILITY; SULFUR COMPOUNDS;

EXTRUDATES; FREE RADICAL PRODUCTIONS; FREE-RADICAL SCAVENGERS; HIGH MOLECULAR WEIGHT MATERIALS; MERCAPTOETHANOL; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN MODIFICATIONS; PROTEIN SOLUBILITY; SODIUM DODECYL SULPHATE; WHEAT FLOURS;

FREE RADICALS;

TRITICUM AESTIVUM;

EID: 0030498477     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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