Use of sonication to probe wheat gluten structure

Cereal Chemistry

Volumn 78, Issue 5, 2001, Pages 526-529

  Singh, H ^a   MacRitchie, F ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DICHROISM; MOLECULAR WEIGHT DISTRIBUTION; PROTEINS; SONICATION; SULFUR COMPOUNDS; SUSPENSIONS (FLUIDS); VOID FRACTION;

GAIN INFORMATION; GLUTEN STRUCTURE; GLUTENIN; HIGH POWER; LOW POWER; MOLECULAR-WEIGHT DISTRIBUTIONS; POWER; PROTEIN CONCENTRATIONS; SULFHYDRYL CONTENT; WHEAT GLUTEN;

AMINO ACIDS;

GLUTEN; GLUTENIN;

ARTICLE; CIRCULAR DICHROISM; DISULFIDE BOND; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOLECULAR WEIGHT; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN STRUCTURE; STRUCTURE ANALYSIS; ULTRASOUND; WHEAT;

TRITICUM AESTIVUM;

EID: 0034839713     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2001.78.5.526     Document Type: Article

References (10)

1. The central domain of high molecular weight glutenin subunits is water soluble
2. Determination of SH- and SS-groups in some food proteins using Ellman's reagent
3. Mechanical degradation of high polymers
4. Characterization of the 1B-type ω-gliadins from Triticum aestivum cultivar Butte
5. The role of flour lipids in baking
6. Sonochemistry
7. Improved staining of proteins in polyacrylamide gels including isoelectric focusing gels with clear background at nanogram sensitivity using the Coomassie Brilliant Blue G-250 and R-250
8. Model of glutenin structure based on farinograph and electrophoretic results
9. Use of sonication and size-exclusion HPLC in the study of wheat flour protein. I. Dissolution of total protein in unreduced form
10. Changes in flour proteins during dough mixing. III. Analytical results and mechanisms