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Detection of a novel high molecular weight subunit of glutenin in some Japanese hexaploid wheats

✍ Scribed by Payne, P.I.; Holt, L.M.; Lawrence, G.J.


Book ID
123560307
Publisher
Elsevier Science
Year
1983
Tongue
English
Weight
597 KB
Volume
1
Category
Article
ISSN
0733-5210

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## Abstract The high‐molecular‐weight glutenin subunits (HMW‐GS) of wheat gluten in their native form are incorporated into an intermolecularly disulfide‐linked, polymeric system that gives rise to the elasticity of wheat flour doughs. These protein subunits range in molecular weight from about 70K