The identification of foam-forming soluble proteins from wheat (Triticum aestivum) dough

Proteomics

Volumn 5, Issue 6, 2005, Pages 1612-1623

  Salt, Louise J ^a   Robertson, James A ^a   Jenkins, John A ^a   Mulholland, Francis ^a   Mills, E N Clare ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Amylase trypsin inhibitors; Dough; Foam; Soluble proteins; Wheat

Indexed keywords

AMYLASE INHIBITOR; ASCORBIC ACID; BETA AMYLASE; LIPID TRANSFER PROTEIN; POLYPEPTIDE; PROLAMIN; PUROINDOLINE; SERINE PROTEINASE INHIBITOR; SODIUM CHLORIDE; TRITIN; TRYPSIN INHIBITOR; UNCLASSIFIED DRUG;

AQUEOUS SOLUTION; ARTICLE; BREAD; DOUGH; DOUGH LIQUOR; FOAM; GEL ELECTROPHORESIS; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; NONHUMAN; NUCLEOTIDE SEQUENCE; PRIORITY JOURNAL; PROTEIN ANALYSIS; PROTEIN FUNCTION; PROTEOMICS; SEPARATION TECHNIQUE; WHEAT;

ASCORBIC ACID; BREAD; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; PLANT PROTEINS; PROTEOMICS; SODIUM CHLORIDE; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION; SURFACE-ACTIVE AGENTS; TRITICUM;

EID: 17844384838     PISSN: 16159853     EISSN: None     Source Type: Journal    
DOI: 10.1002/pmic.200401035     Document Type: Article

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