Differential recovery of lupin proteins from the gluten matrix in lupin-wheat bread as revealed by mass spectrometry and two-dimensional electrophoresis

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 12, 2011, Pages 6696-6704

  Islam, Shahidul ^a,b   Ma, Wujun ^b,c   Yan, Guijun ^a   Gao, Liyan ^b,d   Appels, Rudi ^c  

^a UNIVERSITY OF WESTERN AUSTRALIA   (Australia)

^b DEPARTMENT OF AGRICULTURE AND FOOD WESTERN AUSTRALIA   (Australia)

^c MURDOCH UNIVERSITY   (Australia)

^d CAPITAL NORMAL UNIVERSITY   (China)

Author keywords

bread; extractability; interaction; lupin; protein; wheat

Indexed keywords

BREAD; EXTRACTABILITY; INTERACTION; LUPIN; WHEAT;

BREADMAKING; ELECTROPHORESIS; FOOD PRODUCTS; MASS SPECTROMETRY; MOLECULAR BIOLOGY; THERMODYNAMIC STABILITY;

PROTEINS;

GLUTEN;

ARTICLE; BREAD; CHEMISTRY; COOKING; FLOUR; LUPIN; MASS SPECTROMETRY; PROTEIN STABILITY; TWO DIMENSIONAL GEL ELECTROPHORESIS; WHEAT;

BREAD; COOKING; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; FLOUR; GLUTENS; LUPINUS; MASS SPECTROMETRY; PROTEIN STABILITY; TRITICUM;

TRITICUM AESTIVUM;

EID: 79959208094     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201293p     Document Type: Article

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