New methods helping to solve the gluten puzzle

Cereal Foods World

Volumn 42, Issue 1, 1997, Pages 16-19

  Lookhart, G L ^{a,b,c,d,e,f,g,h}  

^a U S DEPARTMENT OF AGRICULTURE   (United States)

^b UNIVERSITY OF NEBRASKA AT KEARNEY   (United States)

^c UNIVERSITY OF WYOMING   (United States)

^d UNIVERSITY OF KENTUCKY   (United States)

^e UNIVERSITY OF MISSOURI   (United States)

^f USGMRL   (United States)

^g KANSAS STATE UNIVERSITY   (United States)

^h AACC   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 5844306567     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (8)

1. Bushuk, W. A brief history of the International Workshop on Gluten Proteins. Cereal Foods World 41:194, 1996.
2. Wrigley, C. W., Ed. Gluten '96. Proceedings of the Sixth International Gluten Workshop. Royal Australian Chemistry Institute, Melbourne, 1996.
3. Finney, K. F. Fractionating and reconstituting techniques as tools in wheat flour research. Cereal Chem. 20:381, 1943.
4. Lookhart, G. L., and Bean, S. R. Improvements in cereal protein separations by capillary electrophoresis: Resolution and reproducibility. Cereal Chem.73:81, 1996.
5. Knackstedt, M., Lookhart, G. L., Sears, R., and Cox, T. S. Identification of new gliadin and glutenin proteins from Triticum tauschii and their effects on bread-making quality in wheat, Triticum aestivum. Crop Sci. In press.
6. Stevenson, S. G., and Preston, K. R. Flow field-flow fractionation of wheat proteins. J. Cereal Sci. 23:121, 1996.
7. Bean, S. R., Chen, M. H., and Lookhart, G. L., unpublished data, 1996.
8. Bietz, J. A., and Lookhart, G. L. Gluten: Properties and non-food potential. Cereal Foods World 41:376, 1996.