ISOLATION AND CHARACTERISATION OF WHEAT FLOUR PROTEINS.I. SEPARATION OF SALT- AND ACETIC ACID-DISPERSIBLE PROTEINS BY GEL FILTRATION POLYACRYLAMIDE GEL ELECTROPHORESIS AND SUCROSE GRADIENT ULTRACENTRIFUGATION

被引：23

作者：

JANKIEWICZ, M

POMERANZ, Y

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740161103

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：644 / +

页数：1

共 33 条

[1]

ABBOTT DC, 1964, THESIS KANSAS STATE

ANDREWS, P .

[3] DISULPHIDE GROUPS IN FLOUR PROTEINS [J].

AXFORD, DWE ;

ELTON, GAH ;

CAMPBELL, JD .

BARKA, T .

[5]

BECKWITH AC, 1963, FED PROC, V21, P1122

CANN, JR .

[7]

COATES JH, 1961, CEREAL CHEM, V38, P256

[8]

DJURTOFT R., 1963, WALLERSTEIN LAB COMMUN, V26, P83

[9] STARCH-GEL ELECTROPHORESIS OF CEREAL PROTEINS [J].

ELTON, GAH ;

EWART, JAD .

[10]

FERRIS TG, 1963, J CLIN PATHOL, V39, P193