Differences in alcohol-soluble protein from genetically altered wheat using capillary zone electrophoresis, one- and two-dimensional electrophoresis, and a novel gluten matrix association factor analysis

Cereal Chemistry

Volumn 90, Issue 1, 2013, Pages 13-23

  Robertson, George H ^a   Hurkman, William ^a   Anderson, Olin D ^a   Tanaka, Charlene K ^a   Cao, Trung K ^a   Orts, William J ^a  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; ETHANOL; MATRIX ALGEBRA; PHYSICAL PROPERTIES; SOLUBILITY; WATER ABSORPTION;

ALCOHOL SOLUBLE PROTEINS; CAPILLARY-ZONE ELECTROPHORESIS; FACTORS ANALYSIS; GLUTENIN; MATRIX; ONE-DIMENSIONAL; PROTEIN COMPOSITION; SOLUBLE PROTEINS; TWO DIMENSIONAL ELECTROPHORESIS; WHEAT PROTEINS;

PROTEINS;

TRITICUM AESTIVUM;

EID: 84872577149     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-10-11-0123     Document Type: Article

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