Procedure for obtaining stable protein extracts of cereal flour and whole meal for size-exclusion hplc analysis

Cereal Chemistry

Volumn 77, Issue 4, 2000, Pages 448-450

  Larroque, O R ^a   Gianibelli, M C ^a   Gomez Sanchez, M ^b   MacRitchie, F ^a,c  

^a CSIRO   (Australia)

^b Ciudad Universitaria   (Spain)

^c KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EXTRACTION; GRAIN (AGRICULTURAL PRODUCT); PROTEINS; WATER FILTRATION;

BREAD WHEAT; CEREAL FLOURS; DURUM WHEATS; EXTRACT PREPARATIONS; HPLC ANALYSIS; PROTEASE INHIBITOR; PROTEIN EXTRACT; SIZE EXCLUSION; VIABLE SOLUTIONS; WATER BATHS;

STABILITY;

M PROTEIN; PROTEINASE INHIBITOR;

ARTICLE; CEREAL; CONTROLLED STUDY; FLOUR; FOOD PROCESSING; GRAIN; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PHYTOCHEMISTRY; PROTEIN ISOLATION; PROTEIN STABILITY; PROTEINASE INHIBITION; TECHNIQUE; VALIDATION PROCESS; WHEAT;

TRITICOSECALE; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 0033914080     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.4.448     Document Type: Article

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