✦ LIBER ✦

Disulphide groups in flour proteins

✍ Scribed by D. W. E. Axford; J. D. Campbell; G. A. H. Elton

Book ID: 102923889
Publisher: John Wiley and Sons
Year: 1962
Tongue: English
Weight: 516 KB
Volume: 13
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740130201

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✦ Synopsis

Abstract

There is an inverse relation between the ‐SS‐ value and the protein content of flour from single varieties or a mixed grist, and the values (per 1000 N atoms) are constant in various air‐classified flour fractions regardless of their protein content. The ‐SH values are small and show no systematic variation with protein content.

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