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Evaluation of the SDS-sedimentation test for the assessment of eastern Canadian bread wheat quality

โœ Scribed by Ayoub, M.; Smith, D. L.; Fregeau-Reid, J.

Book ID
120292612
Publisher
Agricultural Institute of Canada
Year
1993
Tongue
English
Weight
289 KB
Volume
73
Category
Article
ISSN
0008-4220

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Gelprotein or SDS-insoluble gel-forming glutenin was isolated from wheat flour by extraction with an aqueous 1.5% SDS solution. Remarkable intervarietal differences were observed both in amount and subunit composition of these proteins. The amount of gelprotein and the SDS-sedimentation volume both