Reoxidation behavior of wheat and rye glutelin subunits

Cereal Chemistry

Volumn 78, Issue 1, 2001, Pages 8-13

  Antes, S ^a   Wieser, H ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

BROMINE COMPOUNDS; COVALENT BONDS; GEL PERMEATION CHROMATOGRAPHY; OXIDANTS; PRECIPITATION (CHEMICAL); PROTEINS; SULFUR COMPOUNDS;

EXTRACTION METHOD; HMW SUBUNITS; INTERMOLECULAR DISULFIDE BOND; PROTEIN CONCENTRATIONS; RE-OXIDATION; RHEOLOGICAL PROPERTY; SELECTIVE EXTRACTION; SELECTIVE PRECIPITATION; WHEAT DOUGH; WHEAT FLOURS;

POTASSIUM COMPOUNDS;

CYSTEINE; GLUTENIN; POLYMER;

ARTICLE; CEREAL; DISULFIDE BOND; FLOUR; GEL PERMEATION CHROMATOGRAPHY; MOLECULAR WEIGHT; OXIDATION; POLYMERIZATION; PROTEIN CONTENT; WHEAT;

SECALE CEREALE; TRITICUM AESTIVUM;

EID: 0035132885     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2001.78.1.8     Document Type: Article

References (20)

1. In vitro polymerization of glutenin subunits using protein disulfide isomerase
2. Tissue sulfhydryl groups
3. A new two step electrophoresis method for analyzing gliadin polypeptides and high and low molecular weight subunits of glutenin of wheat
4. Comparative studies of high M, subunits of rye and wheat. I. Isolation and biochemical characterization and effects on gluten extensibility
5. Disulphide bonds in wheat gluten: Further cystine peptides from high molecular weight (HMW) and low molecular weight (LMW) subunits of glutenin and from γ-gliadins
6. Molecular modeling of the N-terminal regions of high molecular weight glutenin subunits 7 and 5 in relation to intramolecular disulfide bond formation
7. Charakterisierung von Weizensorten dutch SDS-Polyacrylamidgel-Elektrophorese (SDS-PAGE) und zweidimensionale Elektrophorese (2D-PAGE) der Glutenine
8. Quantitative reversed-phase high-performance liquid chromatographic analysis of wheat storage proteins as a potential quality prediction tool
9. Simple and rapid method for purifying low molecular weight subunits of glutenin from wheat
10. Acid-polyacrylamide gel electrophoresis of wheat glutenins: A new tool for the separation of high and low molecular weight subunits
11. The location of disulphide bonds in monomeric γ-type gliadins
12. Reoxidation of high molecular weight subunits of glutenin
13. Role of the amino- and carboxy-terminal regions in the folding and oligomerization of wheat high molecular weight glutenin subunits
14. High molecular weight subunits of wheat glutenin
15. Disulphide bonds in wheat gluten proteins
16. In vitro polymerization studies on glutenin subunits
17. Functional properties of wheat glutenin
18. Quantitative determination of gluten protein types in wheat flour by reversed-phase high-performance liquid chromatography
19. Use of RP-HPLC for a better understanding of the structure and the functionality of wheat gluten proteins
20. Relationship between the amount of gluten protein types and the rheological properties of different wheat cultivars