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Proteins glutenin

I The wheat protein glutenin is found to contain 4.5% tyrosine,... [Pg.93]

Figure 11.4 Schematic representation of the chromosomal location of genes coding for the gluten proteins. Glutenin polymerizes by a post-translational process to form the large glutenin polymers. (MacRitchie, F. 1999. Cereal Foods World 44 188-193.)... Figure 11.4 Schematic representation of the chromosomal location of genes coding for the gluten proteins. Glutenin polymerizes by a post-translational process to form the large glutenin polymers. (MacRitchie, F. 1999. Cereal Foods World 44 188-193.)...
Arfvidsson, C. Wahlund, K.-G. Mass overloading in the flow fleld-flow fractionation charmel studied by the behaviour of the ultra-large wheat protein glutenin. J. Chromatogr. A. 2003,1011 (1-2), 99-109. [Pg.2436]

Glutenins are among the largest protein molecules in nature,7 with molecular weights of 20 x 106 daltons being recorded by gel filtration. [Pg.29]

Enzymic actions that depolymerise proteins such as the high molecular weight glutenins will cause the viscosity of the dough to drop. This outcome is predictable on the basis of polymer science. [Pg.32]

Gluten is a mixture of proteins that can be classified as glutenins and gliadins. Extensibility is provided by glutenins while the gliadins contribute elasticity and cohesiveness. [Pg.33]

Genetic variants and protein characterization Enzymatic digest a-S 1 -casein, /3-lactoglobulin, thionins, gliadins, and glutenins... [Pg.116]

NK Singh, R Donovan, F MacRitchie. Use of sonication and size-exclusion high-performance liquid chromatography in the study of wheat flour proteins. II. Relative quantity of glutenin as a measure of breadmaking quality. Cereal Chem 67 161-170, 1990. [Pg.164]

The proteins of flour are usually distinguished, according to their behaviour with 70% alcohol, as gliadin (soluble) and glutenin (insoluble),... [Pg.65]

See other pages where Proteins glutenin is mentioned: [Pg.151]    [Pg.2]    [Pg.193]    [Pg.2182]    [Pg.1728]    [Pg.159]    [Pg.56]    [Pg.46]    [Pg.152]    [Pg.2432]    [Pg.27]    [Pg.1656]    [Pg.87]    [Pg.151]    [Pg.2]    [Pg.193]    [Pg.2182]    [Pg.1728]    [Pg.159]    [Pg.56]    [Pg.46]    [Pg.152]    [Pg.2432]    [Pg.27]    [Pg.1656]    [Pg.87]    [Pg.153]    [Pg.102]    [Pg.103]    [Pg.108]    [Pg.29]    [Pg.259]    [Pg.260]    [Pg.120]    [Pg.120]    [Pg.121]    [Pg.121]    [Pg.121]    [Pg.123]    [Pg.155]    [Pg.320]    [Pg.129]    [Pg.151]    [Pg.152]    [Pg.155]    [Pg.368]    [Pg.294]    [Pg.294]    [Pg.294]    [Pg.296]    [Pg.300]    [Pg.302]    [Pg.303]    [Pg.303]    [Pg.304]   
See also in sourсe #XX -- [ Pg.202 ]



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Wheat proteins glutenin

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