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EFFECT OF SHEAR ON THE NEMATIC MESOPHASE OF THE WHEAT STORAGE PROTEIN A-GLIADIN

โœ Scribed by JOHN E. BERNARDIN


Book ID
111345821
Publisher
John Wiley and Sons
Year
1978
Tongue
English
Weight
855 KB
Volume
9
Category
Article
ISSN
0022-4901

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The hydration of the wheat protein omega-gliadins was investigated by carbon and proton magic angle spinning (MAS) NMR spectroscopy. The changes observed in the protein carbon spectrum with increasing hydration in the range 0-50% show a general mobility increase but, even at 50% hydration, a number