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Gluten molecular masses

FIG. 4 SDS gel electrophoresis of insoluble gluten samples from laboratory corn wet milling. Lane 1 Molecular mass standards (250, 150, 100, 75, 50, 37, 25, 15, and lOkDa). Lane 2 Enzymatic milling with commercial protease with added S02 and lactic acid. Lane 3 Enzymatic milling with commercial protease and no added S02. Lane 4 Conventional laboratory milling. Lane 5 Enzymatic milling using Bromelain and no added S02. [Pg.165]

In a gluten-glucose system, colour is mainly due to low-molecular-mass compounds formed by interaction of glucose with ammonia derived by deamidation of glutamine residues.193... [Pg.59]

See other pages where Gluten molecular masses is mentioned: [Pg.294]    [Pg.135]    [Pg.571]    [Pg.360]    [Pg.435]    [Pg.286]    [Pg.209]    [Pg.373]    [Pg.412]   
See also in sourсe #XX -- [ Pg.683 ]



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Gluten

Molecular mass

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