Biochemical characterization and quantification of the storage protein (secalin) types in rye flour

Cereal Chemistry

Volumn 80, Issue 1, 2003, Pages 102-109

  Gellrich, Claudia ^a   Schieberle, Peter ^a   Wieser, Herbert ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; DESORPTION; ETHANOL; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; OLIGOMERS;

2-PROPANOL; BIOCHEMICAL CHARACTERIZATION; N-TERMINAL AMINO ACID SEQUENCE; REDUCING CONDITIONS; REVERSED PHASE HPLC; SALT SOLUTION; STORAGE PROTEINS; WHEAT CULTIVARS; WHEAT FLOURS; WHITE FLOURS;

PROTEINS;

PROTEIN; SECALIN; STORAGE PROTEIN; UNCLASSIFIED DRUG;

ARTICLE; CEREAL; FLOUR; MOLECULAR WEIGHT; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; RYE;

SECALE CEREALE; TRITICUM AESTIVUM;

EID: 0037242765     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.1.102     Document Type: Article

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