Albumin and Globulin Proteins of Wheat Flour: Immunological and N-terminal Sequence Characterisation
β Scribed by Jaswinder Singh; Malcolm Blundell; Greg Tanner; John H. Skerritt
- Book ID
- 112257190
- Publisher
- Elsevier Science
- Year
- 2001
- Tongue
- English
- Weight
- 527 KB
- Volume
- 34
- Category
- Article
- ISSN
- 0733-5210
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Proteins dispersible in 3~-urea increased from about 65 to 85 % during mixing of dough in Farinograph. The increase was positively correlated with length of mixing. Protein dispersibility was highest in doughs mixed with five-fold excess potassium iodate, and was lowest in flours. Intermediate amou
## Abstract Three wheat proteins, CM1, CM2 and CM3 constituting in total more than 1% of flour proteins, have been isolated from chloroformβmethanol (2:1 v/v) extracts of flour. CM1 and 2 have single chains with m.w. of 13 000 and isoleucine as the Cβterminal amino acid. They appear to be closely r