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Fractionation of acetic acid-soluble proteins from wheat gluten by hydrophobic interaction chromatography: Evidence for different behaviour of gliadin and glutenin proteins

机译：通过疏水相互作用色谱法从小麦蛋白质中分离乙酸可溶性蛋白质：胶质蛋白和谷蛋白蛋白不同行为的证据

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Y. Popineau;
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年度 1985
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2. Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage - A review from gluten, glutenin and gliadin perspectives [J] . Wang Pei, Jin Zhengyu, Xu Xueming Trends in Food Science & Technology . 2015,第2aPta1期

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3. Comparative investigations of gluten proteins from different wheat species - IV. Reactivity of gliadin fractions and components from different wheat species in a commercial immunoassay [J] . Seilmeier W, Wieser H European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2003,第4期

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4. Characterization of Wheat Proteins by Electorphoresis III. Comparative Studies Between Ethanol-soluble and Dilute Acetic Acid-soluble Proteins from Wheat at Acidic PAGE Condition [C] . Bian Ke, Wang Chun, Zhang Huaxiao, '94 International Symposium amp; Exhibition on New Approaches in the Production of Food Stuffs and Intermediate Products From Cereal Grains and Oil Seeds 16-19 November 1994 Beijing, China . 1994

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5. Application of a Stoichiometric Water Displacement Model and Property-Retention Relationships to Adsorption and Unfolding of Proteins in Hydrophobic Interaction Chromatography. [D] . Deitcher, Robert William, Jr. 2010

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6. Down-Regulating γ-Gliadins in Bread Wheat Leads to Non-Specific Increases in Other Gluten Proteins and Has No Major Effect on Dough Gluten Strength [O] . Fernando Pistón, Javier Gil-Humanes, Marta Rodríguez-Quijano, 2011

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7. Antibody reactivity in patients with IgE-mediated wheat allergy to various subunits and fractions of gluten and non-gluten proteins from ω-gliadin-free wheat genotypes [O] . Andrzej Skoczowski, Krystyna Obtułowicz, Ewa Czarnobilska, 2017

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Fractionation of acetic acid-soluble proteins from wheat gluten by hydrophobic interaction chromatography: Evidence for different behaviour of gliadin and glutenin proteins

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