Temperature-induced changes in the dynamic rheological behavior and size distribution of polymeric proteins for glutens from wheat near-isogenic lines differing in HMW glutenin subunit composition

Cereal Chemistry

Volumn 77, Issue 2, 2000, Pages 193-201

  Lefebvre, J ^a   Popineau, Y ^b   Deshayes, G ^b   Lavenant, L ^a  

^a CEMAGREF   (France)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

ASSAYS; CHEMICAL MODIFICATION; PROTEINS; RHEOLOGY; SIZE DISTRIBUTION; STRUCTURE (COMPOSITION);

DYNAMIC RHEOLOGICAL BEHAVIORS; GLUTENIN; NEAR ISOGENIC LINES; NULL LINES; PROTEIN-PROTEIN INTERACTIONS; RHEOLOGICAL PROPERTY; SEQUENTIAL EXTRACTION; SIZE EXCLUSION; SIZE-DISTRIBUTION; TEMPERATURE-INDUCED;

VISCOELASTICITY;

GLUTEN; N ETHYLMALEIMIDE; POLYMER;

ARTICLE; CEREAL; FLOUR; FLOW KINETICS; GEL PERMEATION CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; POLYMERIZATION; PROTEIN ANALYSIS; TEMPERATURE SENSITIVITY; VISCOELASTICITY; WHEAT;

TRITICUM AESTIVUM;

EID: 0034022763     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.2.193     Document Type: Article

References (27)

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