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Extraction and fractionation of wheat flour proteins

✍ Scribed by Aris Graveland; Piet Bongers; Pieter Bosveld


Publisher
John Wiley and Sons
Year
1979
Tongue
English
Weight
788 KB
Volume
30
Category
Article
ISSN
0022-5142

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Wheat flour proteins: isolation and func
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The amount of glutenin subunits of high molecular weight (HMWglutenins) appears to be closely related to breadmaking. The relationship of their speciÐc functional properties and gluten quality has not been demonstrated. The difficulty in isolating non-denatured HMW-glutenins explains largely the lac

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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