Untersuchungen über Getreideschleimstoff
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W. Kündig; H. Neukom; H. Deuel
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Article
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1961
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John Wiley and Sons
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German
⚖ 456 KB
Aqueous extracts of wheat flour are known to gel readily in the presence of small amounts of oxidizing agents. It is shown by chromatographic fractionation on DEAE‐cellulose that the glycoproteins present in aqueous flour extracts are responsible for the gelation. The UV.‐spectra of the glycoprotein