Changes in the starch-protein interface depending on common wheat grain hardness revealed using atomic force microscopy

Plant Science

Volumn 239, Issue , 2015, Pages 1-8

  Chichti, Emna ^a,c   George, Matthieu ^b   Delenne, Jean Yves ^a   Lullien Pellerin, Valérie ^a  

^a UMR IATE   (France)

^b CNRS   (France)

^c UMR QUALISUD   (France)

Author keywords

Endosperm; Microstructure; Nanomechanics; Puroindoline; T. aestivum

Indexed keywords

TRITICUM AESTIVUM;

STARCH; VEGETABLE PROTEIN;

ATOMIC FORCE MICROSCOPY; BIOMECHANICS; CHEMISTRY; ENDOSPERM; FOOD GRAIN; HARDNESS; WHEAT;

BIOMECHANICAL PHENOMENA; EDIBLE GRAIN; ENDOSPERM; HARDNESS; MICROSCOPY, ATOMIC FORCE; PLANT PROTEINS; STARCH; TRITICUM;

EID: 84937436512     PISSN: 01689452     EISSN: 18732259     Source Type: Journal    
DOI: 10.1016/j.plantsci.2015.07.006     Document Type: Article

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