Solubility of proteins from non-gluten cereals: A comparative study on combinations of solubilising agents

Food Chemistry

Volumn 121, Issue 4, 2010, Pages 1225-1230

  Moroni, A V ^a,b   Iametti, S ^b   Bonomi, F ^b   Arendt, E K ^a   Dal Bello, F ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Gluten free flour; Protein extraction; Proteomic; Urea buffer

Indexed keywords

GLUTEN; THIOUREA;

ARTICLE; FLUOR; GEL ELECTROPHORESIS; GLUTEN FREE DIET; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MAIZE; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; PROTEOMICS; SOLUBILITY; SOLVENT EXTRACTION;

ERAGROSTIS TEF; ZEA MAYS;

EID: 77949485238     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.02.009     Document Type: Article

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