Reaction of wheat proteins with sulphite. 3. Measurement of labile and reactive disulphide bonds in gliadin and in the protein of aleurone cells.
作者信息
Stevens D J
出版信息
J Sci Food Agric. 1973 Mar;24(3):279-83. doi: 10.1002/jsfa.2740240304.
PMID:4696597
Abstract
摘要
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1
Reaction of wheat proteins with sulphite. 3. Measurement of labile and reactive disulphide bonds in gliadin and in the protein of aleurone cells.小麦蛋白与亚硫酸盐的反应。3. 醇溶蛋白和糊粉层细胞蛋白质中不稳定和活性二硫键的测定。
J Sci Food Agric. 1973 Mar;24(3):279-83. doi: 10.1002/jsfa.2740240304.
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A quantitative comparison of the extraction of protein fractions from wheat grain by different solvents, and of the polypeptide and amino acid composition of the alcohol-soluble proteins.不同溶剂从小麦籽粒中提取蛋白质组分的定量比较，以及醇溶蛋白的多肽和氨基酸组成。
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