Extractability and Chromatographic Characterization of Wheat (Triticum aestivum L.) Bran Protein

Journal of Food Science

Volumn 80, Issue 5, 2015, Pages C967-C974

  De Brier, N ^a   Gomand, S V ^a   Celus, I ^b   Courtin, C M ^a   Brijs, K ^a   Delcour, J A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b BENEO Remy   (Spain)

Author keywords

Ball milling; Enzyme treatment; Osborne fractionation; Proteins; Wheat bran

Indexed keywords

TRITICUM AESTIVUM;

AMINO ACID; GLIADIN; GLUTEN; GLUTENIN; PROTEIN INTAKE;

ANALYSIS; CHEMISTRY; CHROMATOGRAPHY; DIETARY FIBER; FLOUR; HUMAN; MOLECULAR WEIGHT; PLANT SEED; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN INTAKE; WHEAT;

AMINO ACIDS; CHROMATOGRAPHY; DIETARY FIBER; DIETARY PROTEINS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FLOUR; GLIADIN; GLUTENS; HUMANS; MOLECULAR WEIGHT; SEEDS; TRITICUM;

EID: 84929131175     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12856     Document Type: Article

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