Effects of flour chlorination on soft wheat gliadins analyzed by reversed-phase high-performance liquid chromatography, differential scanning calorimetry and fluorescence spectroscopy

Food Chemistry

Volumn 59, Issue 3, 1997, Pages 387-393

  Sinha, N K ^a,b   Yamamoto, H ^a,c   Ng, P K W ^a  

^a Michigan State University   (United States)

^b Graceland Fruit Cooperative Inc   (United States)

^c Yamazaki Baking Co Ltd   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

8 ANILINO 1 NAPHTHALENESULFONIC ACID; GLIADIN;

ABSORPTION; ARTICLE; CHLORINATION; CONFORMATIONAL TRANSITION; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FLOUR; FLUORESCENCE SPECTROSCOPY; HYDROPHOBICITY; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SURFACE PROPERTY; TEMPERATURE; WHEAT;

TRITICUM AESTIVUM;

EID: 0030900010     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00261-0     Document Type: Article

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