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Functional properties of ‚native’ and modified wheat germ protein isolates and fractions

✍ Scribed by S. Tömösközi; R. Lásztity; E. Süle; J. Gaugecz; J. Varga

Publisher
John Wiley and Sons
Year
1998
Tongue
English
Weight
144 KB
Volume
42
Category
Article
ISSN
1613-4125

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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