Contribution of hydrophobic soluble gluten proteins, fractionated by hydrophobic interaction chromatography in highly acetylated agarose, to dough rheological properties

Cereal Chemistry

Volumn 77, Issue 6, 2000, Pages 702-707

  Torres, P I ^a   Vazquez Moreno, L ^a   Ledesma Osuna, A I ^a   Medina Rodriguez, C ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

HYDROPHOBICITY; LIQUID CHROMATOGRAPHY; REGRESSION ANALYSIS; RHEOLOGY; UREA; WATER ABSORPTION;

ACETATE BUFFERS; AGAROSE; BUFFER PH; DOUGH RHEOLOGICAL PROPERTIES; GLUTEN PROTEIN; GLUTENIN; HYDROPHOBIC INTERACTION CHROMATOGRAPHY; HYDROPHOBICS; SURFACE HYDROPHOBICITY; TRIS BUFFERS;

PROTEINS;

AGAROSE; GLIADIN; GLUTEN;

ACETYLATION; ARTICLE; CHROMATOGRAPHY; HYDROPHOBICITY; MULTIPLE REGRESSION; PROTEIN ANALYSIS; WHEAT;

TRITICUM AESTIVUM;

EID: 0033739142     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.6.702     Document Type: Article

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