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Physical characterisation of the wheat protein purothionin

✍ Scribed by C. C. Nimmo; D. D. Kasarda; Ellen J.-L. Lew

Publisher
John Wiley and Sons
Year
1974
Tongue
English
Weight
602 KB
Volume
25
Category
Article
ISSN
0022-5142

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✍ F. P. Mamaril; Y. Pomeranz πŸ“‚ Article πŸ“… 1966 πŸ› John Wiley and Sons 🌐 English βš– 756 KB

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