메뉴 건너뛰기




Volumn 47, Issue 1, 2007, Pages 91-99

Rapid assessment of glutenin and gliadin in wheat by UV spectrophotometer

Author keywords

[No Author keywords available]

Indexed keywords

TRITICUM AESTIVUM;

EID: 33847253529     PISSN: 0011183X     EISSN: None     Source Type: Journal    
DOI: 10.2135/cropsci2006.05.0344     Document Type: Article
Times cited : (22)

References (37)
  • 2
    • 0012382504 scopus 로고    scopus 로고
    • Protein determination by UV absorption
    • J.M. Walker ed, 2nd ed. Human Press, Totowa, NJ
    • Aitken, A., and M.P. Learmonth. 2000. Protein determination by UV absorption. p. 3-6. In J.M. Walker (ed.) The protein protocols handbook, 2nd ed. Human Press, Totowa, NJ.
    • (2000) The protein protocols handbook , pp. 3-6
    • Aitken, A.1    Learmonth, M.P.2
  • 3
    • 0033464236 scopus 로고    scopus 로고
    • Heat-induced gelation of whey protein at high pH studied by combined UV spectroscopy and refractive index measurement after size exclusion chromatography and by in-situ dynamic light scattering
    • Bauer, R., C. Rischel, S. Hansen, and L. Ogendal. 1999. Heat-induced gelation of whey protein at high pH studied by combined UV spectroscopy and refractive index measurement after size exclusion chromatography and by in-situ dynamic light scattering. Int. J. Food Sci. Technol. 34:557-563.
    • (1999) Int. J. Food Sci. Technol , vol.34 , pp. 557-563
    • Bauer, R.1    Rischel, C.2    Hansen, S.3    Ogendal, L.4
  • 4
    • 0031834644 scopus 로고    scopus 로고
    • Rapid method for quantitation of insoluble polymeric proteins in flour
    • Bean, S.R., R.K. Lyne, K.A. Tilley, O.K. Chung, and G.L. Lookhart. 1998. Rapid method for quantitation of insoluble polymeric proteins in flour. Cereal Chem. 75:374-379.
    • (1998) Cereal Chem , vol.75 , pp. 374-379
    • Bean, S.R.1    Lyne, R.K.2    Tilley, K.A.3    Chung, O.K.4    Lookhart, G.L.5
  • 6
    • 33847263048 scopus 로고    scopus 로고
    • DePauw, R.M., J.M. Clarke, and J.G. McLeod. 1998. Report on the High Yielding Wheat 'B' Test, 1997. p. 57-64. In Summary report: Western wheat breeding programs. Prairie Registration Recommending Committee for Grain, Saskatoon, SK.
    • DePauw, R.M., J.M. Clarke, and J.G. McLeod. 1998. Report on the High Yielding Wheat 'B' Test, 1997. p. 57-64. In Summary report: Western wheat breeding programs. Prairie Registration Recommending Committee for Grain, Saskatoon, SK.
  • 10
    • 0033840429 scopus 로고    scopus 로고
    • Development, validation, and application of an HPLC/UV method for quantification of casein in infant formulae and follow-up milks
    • Ferreira, I.M., E. Mendes, J. Marques, and M.A. Ferreira. 2000. Development, validation, and application of an HPLC/UV method for quantification of casein in infant formulae and follow-up milks. J. Liq. Chromatogr. Related Technol. 23:2057-2065.
    • (2000) J. Liq. Chromatogr. Related Technol , vol.23 , pp. 2057-2065
    • Ferreira, I.M.1    Mendes, E.2    Marques, J.3    Ferreira, M.A.4
  • 11
    • 0000939596 scopus 로고    scopus 로고
    • Rapid single-step procedure for isolating total glutenin proteins of wheat flour
    • Fu, B.X., and M.I.P. Kovacs. 1999. Rapid single-step procedure for isolating total glutenin proteins of wheat flour. J. Cereal Sci. 29:113-116.
    • (1999) J. Cereal Sci , vol.29 , pp. 113-116
    • Fu, B.X.1    Kovacs, M.I.P.2
  • 12
    • 33847292436 scopus 로고
    • Determination of wheat protein by a new spectrophotometric method
    • Gàbor, E. 1989. Determination of wheat protein by a new spectrophotometric method. Acta Aliment. 18:31-35.
    • (1989) Acta Aliment , vol.18 , pp. 31-35
    • Gàbor, E.1
  • 13
    • 0033012034 scopus 로고    scopus 로고
    • Quantitation and reproducibility problems in reversed-phase and size-exclusion HPLC analyses of wheat proteins
    • Huebner, F.R., and J.A. Bietz. 1999. Quantitation and reproducibility problems in reversed-phase and size-exclusion HPLC analyses of wheat proteins. Cereal Chem. 76:299-302.
    • (1999) Cereal Chem , vol.76 , pp. 299-302
    • Huebner, F.R.1    Bietz, J.A.2
  • 15
    • 0000629118 scopus 로고
    • Preliminary assessment of a sequential extraction scheme for evaluating quality by reversed-phase high performance liquid chromatography and electrophoretic analysis of gliadins and glutenins
    • Kruger, J.E., B.A. Marchylo, and D. Hatcher. 1988. Preliminary assessment of a sequential extraction scheme for evaluating quality by reversed-phase high performance liquid chromatography and electrophoretic analysis of gliadins and glutenins. Cereal Chem. 65:208-214.
    • (1988) Cereal Chem , vol.65 , pp. 208-214
    • Kruger, J.E.1    Marchylo, B.A.2    Hatcher, D.3
  • 16
    • 0031582850 scopus 로고    scopus 로고
    • A new spectrophotometric assay for native beta-lactoglobulin in raw and processed bovine milk
    • Lieske, B., G. Konrad, and W. Faber. 1997. A new spectrophotometric assay for native beta-lactoglobulin in raw and processed bovine milk. Int. Dairy J. 7:805-812.
    • (1997) Int. Dairy J , vol.7 , pp. 805-812
    • Lieske, B.1    Konrad, G.2    Faber, W.3
  • 17
    • 0343393826 scopus 로고
    • Screening of bread wheats for milling and baking quality-A Canadian perspective
    • Lukow, O.M. 1991. Screening of bread wheats for milling and baking quality-A Canadian perspective. Cereal Foods World 36:497-501.
    • (1991) Cereal Foods World , vol.36 , pp. 497-501
    • Lukow, O.M.1
  • 18
    • 0000808606 scopus 로고    scopus 로고
    • Use of AOAC International method performance statistics
    • Lynch, J.M. 1998. Use of AOAC International method performance statistics. J. Assoc. Off. Anal. Chem. 81:679-684.
    • (1998) J. Assoc. Off. Anal. Chem , vol.81 , pp. 679-684
    • Lynch, J.M.1
  • 19
    • 0033457674 scopus 로고    scopus 로고
    • Wheat proteins: Characterization and role in flour functionality
    • MacRitchie, F. 1999. Wheat proteins: Characterization and role in flour functionality. Cereal Foods World 44:188-193.
    • (1999) Cereal Foods World , vol.44 , pp. 188-193
    • MacRitchie, F.1
  • 20
    • 85052682468 scopus 로고    scopus 로고
    • Structure-function relationships of wheat proteins
    • S. Damodaran and A. Paraf ed, Marcel Dekker Inc, New York
    • MacRitchie, F., and D. Lafiandra. 1997. Structure-function relationships of wheat proteins, p. 293-324. In S. Damodaran and A. Paraf (ed.) Food proteins and their applications. Marcel Dekker Inc., New York.
    • (1997) Food proteins and their applications , pp. 293-324
    • MacRitchie, F.1    Lafiandra, D.2
  • 21
    • 0003961160 scopus 로고
    • Publication No. 84 of Carnegie Institution of Washington, Washington, DC
    • Osborne, T.B. 1907. The proteins of the wheat kernel. Publication No. 84 of Carnegie Institution of Washington, Washington, DC.
    • (1907) The proteins of the wheat kernel
    • Osborne, T.B.1
  • 22
    • 84981377033 scopus 로고
    • A mutichannel, computer-based system for analyzing dough rheology
    • Pon, C.R., O.M. Lukow, and D.J. Buckley. 1989. A mutichannel, computer-based system for analyzing dough rheology. J. Texture Stud. 19:343-360.
    • (1989) J. Texture Stud , vol.19 , pp. 343-360
    • Pon, C.R.1    Lukow, O.M.2    Buckley, D.J.3
  • 23
    • 33847286495 scopus 로고
    • The quantitative estimation of the protein content in milk by means of UV spectral photometry part 4. The estimation of protein from preserved milk samples
    • Reichardt, W., E. Schueler, L. Sieber, and E. Schueler. 1987. The quantitative estimation of the protein content in milk by means of UV spectral photometry part 4. The estimation of protein from preserved milk samples. Nahrung 31:800-807.
    • (1987) Nahrung , vol.31 , pp. 800-807
    • Reichardt, W.1    Schueler, E.2    Sieber, L.3    Schueler, E.4
  • 24
    • 33847318766 scopus 로고    scopus 로고
    • Sambrook, J., E.F. Frisch, and T. Maniatis. 1989. Concentrating nucleic acids. p. E 10-11. In Molecular cloning: A laboratory manual. Cold Spring Harbor Laboratory Press, Plainview, NY.
    • Sambrook, J., E.F. Frisch, and T. Maniatis. 1989. Concentrating nucleic acids. p. E 10-11. In Molecular cloning: A laboratory manual. Cold Spring Harbor Laboratory Press, Plainview, NY.
  • 25
    • 0031823869 scopus 로고    scopus 로고
    • Intercultivar variation in the quantity of monomeric proteins, soluble and insoluble glutenin, and residue protein in wheat flour and relationships to breadmaking quality
    • Sapirstein, H.D., and B.X. Fu. 1998. Intercultivar variation in the quantity of monomeric proteins, soluble and insoluble glutenin, and residue protein in wheat flour and relationships to breadmaking quality. Cereal Chem. 75:500-507.
    • (1998) Cereal Chem , vol.75 , pp. 500-507
    • Sapirstein, H.D.1    Fu, B.X.2
  • 26
    • 0004719070 scopus 로고    scopus 로고
    • Spectrophotometric method for measuring functional glutenin and rapid screening of wheat quality
    • C.W. Wrigley ed, Royal Australian Chemical Institute, North Melbourne, AU
    • Sapirstein, H.D., and W.J. Johnson. 1996. Spectrophotometric method for measuring functional glutenin and rapid screening of wheat quality. p. 494-497. In C.W. Wrigley (ed.) Gluten 96. The Proceedings of the 6th International Gluten Workshop 1996, Royal Australian Chemical Institute, North Melbourne, AU.
    • (1996) Gluten 96. The Proceedings of the 6th International Gluten Workshop , pp. 494-497
    • Sapirstein, H.D.1    Johnson, W.J.2
  • 27
    • 0007689518 scopus 로고    scopus 로고
    • A rapid spectrophotometric method for measuring insoluble glutenin content of flour and semolina for wheat quality screening
    • P.R. Shrewry and A.S. Tatham ed, University of Bristol, UK
    • Sapirstein, H.D., and W.J. Johnson. 2000. A rapid spectrophotometric method for measuring insoluble glutenin content of flour and semolina for wheat quality screening. p. 307-312. In P.R. Shrewry and A.S. Tatham (ed.) Wheat gluten. The Proceedings of the 7th International Gluten Workshop 2000, University of Bristol, UK.
    • (2000) Wheat gluten. The Proceedings of the 7th International Gluten Workshop , pp. 307-312
    • Sapirstein, H.D.1    Johnson, W.J.2
  • 28
    • 33847318003 scopus 로고
    • Über den Einfluss verschiedener Darstellungs-methoden auf die Zusammensetzung von Kleber-Proteinfraktionen. II. Die Aminosäurezusammensetzung von Glutenin and Gliadinen
    • Stachelberger, H. 1978. Über den Einfluss verschiedener Darstellungs-methoden auf die Zusammensetzung von Kleber-Proteinfraktionen. II. Die Aminosäurezusammensetzung von Glutenin and Gliadinen. Lebensm. Wiss. U. Technol. 11:1134-1136.
    • (1978) Lebensm. Wiss. U. Technol , vol.11 , pp. 1134-1136
    • Stachelberger, H.1
  • 29
    • 0042629730 scopus 로고    scopus 로고
    • Quantification of monomeric and polymeric wheat proteins and the relationship of protein fractions to wheat quality
    • Suchy, J., O.M. Lukow, and B.X. Fu. 2003. Quantification of monomeric and polymeric wheat proteins and the relationship of protein fractions to wheat quality. J. Sci. Food Agric. 83:1083-1090.
    • (2003) J. Sci. Food Agric , vol.83 , pp. 1083-1090
    • Suchy, J.1    Lukow, O.M.2    Fu, B.X.3
  • 30
    • 0031418963 scopus 로고    scopus 로고
    • Chromosome doubling of haploids of common wheat with caffeine
    • Thomas, J., Q. Chen, and N. Howes. 1997. Chromosome doubling of haploids of common wheat with caffeine. Genome 40:552-558.
    • (1997) Genome , vol.40 , pp. 552-558
    • Thomas, J.1    Chen, Q.2    Howes, N.3
  • 32
    • 0032984381 scopus 로고    scopus 로고
    • Effect of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough
    • Uthayakumaran, S., P.W. Gras, F.L. Stoddard, and F. Bekes. 1999. Effect of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough. Cereal Chem. 76:389-394.
    • (1999) Cereal Chem , vol.76 , pp. 389-394
    • Uthayakumaran, S.1    Gras, P.W.2    Stoddard, F.L.3    Bekes, F.4
  • 33
    • 0037489712 scopus 로고    scopus 로고
    • Functional and multiple end-use characterisation of Canadian wheat using a reconstituted dough system
    • Uthayakumaran, S., and O.M. Lukow. 2003. Functional and multiple end-use characterisation of Canadian wheat using a reconstituted dough system. J. Sci. Food Agric. 83:889-898.
    • (2003) J. Sci. Food Agric , vol.83 , pp. 889-898
    • Uthayakumaran, S.1    Lukow, O.M.2
  • 34
    • 24344443614 scopus 로고    scopus 로고
    • Improving wheat for bread and tortilla production by manipulating glutenin-to-gliadin ratio
    • Uthayakumaran, S., and O.M. Lukow. 2005. Improving wheat for bread and tortilla production by manipulating glutenin-to-gliadin ratio. J. Sci. Food Agric. 85:2111-2118.
    • (2005) J. Sci. Food Agric , vol.85 , pp. 2111-2118
    • Uthayakumaran, S.1    Lukow, O.M.2
  • 35
    • 0023744763 scopus 로고
    • Spectrophotometric determination of protein amount in conventional biological suspensions
    • Vekshin, N.L. 1988. Spectrophotometric determination of protein amount in conventional biological suspensions. Biologicheskie Nauki. 4:107-111.
    • (1988) Biologicheskie Nauki , vol.4 , pp. 107-111
    • Vekshin, N.L.1
  • 36
    • 0038466290 scopus 로고
    • Hydrogen ion equilibria in wheat glutenin and gliadin
    • Wu, Y.V., and R.J. Dimler. 1963. Hydrogen ion equilibria in wheat glutenin and gliadin. Arch. Biochem. Biophys. 103:310-318.
    • (1963) Arch. Biochem. Biophys , vol.103 , pp. 310-318
    • Wu, Y.V.1    Dimler, R.J.2
  • 37
    • 0027215589 scopus 로고
    • A continuous spectrophotometric and fluorometric assay for protein tyrosine phosphatase using phosphotyrosine-containing peptides
    • Zhang, Z.Y., D. MacLean, A.M. Thieme-Sefler, R.W. Roeske, and J.E. Dixon. 1993. A continuous spectrophotometric and fluorometric assay for protein tyrosine phosphatase using phosphotyrosine-containing peptides. Anal. Biochem. 211(1):7-15.
    • (1993) Anal. Biochem , vol.211 , Issue.1 , pp. 7-15
    • Zhang, Z.Y.1    MacLean, D.2    Thieme-Sefler, A.M.3    Roeske, R.W.4    Dixon, J.E.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.