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Comparative studies on glutenins from different classes of wheat.

作者信息

Huebner F R

出版信息

J Agric Food Chem. 1970 Mar-Apr;18(2):256-9. doi: 10.1021/jf60168a006.

DOI:10.1021/jf60168a006
PMID:5524477
Abstract
摘要

相似文献

1
Comparative studies on glutenins from different classes of wheat.不同类别小麦谷蛋白的比较研究。
J Agric Food Chem. 1970 Mar-Apr;18(2):256-9. doi: 10.1021/jf60168a006.
2
[Comparative analysis of proteins of wheat, rye and 2 varieties of Triticale T-275 and T-294. IV. Amino acid composition of gliadins and glutenins].[小麦、黑麦以及两种小黑麦品种T-275和T-294蛋白质的比较分析。IV. 醇溶蛋白和谷蛋白的氨基酸组成]
Ann Univ Mariae Curie Sklodowska Med. 1980;35:175-8.
3
[Comparative analysis of proteins of wheat, rye and 2 varieties of Triticale T-275 and T-294. V. Physicochemical and biological properties of gliadins and glutenins].[小麦、黑麦及两种小黑麦品种T-275和T-294蛋白质的比较分析。五、醇溶蛋白和谷蛋白的理化及生物学特性]
Ann Univ Mariae Curie Sklodowska Med. 1980;35:179-86.
4
[A comparative analysis of the proteins of wheat, rye and two kinds of triticale T275 and T294. II. Separation of gliadines and glutenines in polyacrylamide gel (author's transl)].小麦、黑麦及两种小黑麦T275和T294蛋白质的比较分析。II. 醇溶蛋白和谷蛋白在聚丙烯酰胺凝胶中的分离（作者译）
Ann Univ Mariae Curie Sklodowska Med. 1979;34:297-302.
5
Relationship between durum wheat protein properties and pasta dough rheology and spaghetti cooking quality.硬粒小麦蛋白质特性与意大利面面团流变学及意大利面烹饪品质之间的关系。
J Agric Food Chem. 1980 Sep-Oct;28(5):899-902. doi: 10.1021/jf60231a034.
6
Preparative isoelectric focusing of reduced wheat gluten proteins.还原小麦面筋蛋白的制备性等电聚焦
Electrophoresis. 1990 Jun;11(6):462-7. doi: 10.1002/elps.1150110605.
7
Sequential extraction and quantitative recovery of gliadins, glutenins, and other proteins from small samples of wheat flour.从小麦粉小样本中连续提取并定量回收醇溶蛋白、谷蛋白及其他蛋白质。
J Agric Food Chem. 2005 Mar 9;53(5):1575-84. doi: 10.1021/jf048697l.
8
Molecular weights of wheat 1 - and 3 -gliadins in various solvents.小麦1-和3-醇溶蛋白在各种溶剂中的分子量
Biochim Biophys Acta. 1972 May 18;263(3):651-7. doi: 10.1016/0005-2795(72)90046-3.
9
[A comparative analysis of the proteins of wheat, rye and Triticale T275 and T294. III. Content of tryptophan and tyrosine in gliadines and glutenines and N-end amino acids of gliadine fraction (author's transl)].小麦、黑麦及小黑麦T275和T294蛋白质的比较分析。III. 醇溶蛋白和谷蛋白中色氨酸和酪氨酸的含量以及醇溶蛋白组分的N端氨基酸（作者译）
Ann Univ Mariae Curie Sklodowska Med. 1979;34:311-6.
10
Identification of glycosylated forms of wheat storage proteins using two-dimensional electrophoresis and blotting.利用二维电泳和印迹法鉴定小麦贮藏蛋白的糖基化形式
Electrophoresis. 1996 Mar;17(3):497-501. doi: 10.1002/elps.1150170312.

引用本文的文献

1
Wheat end-use quality: State of art, genetics, genomics-assisted improvement, future challenges, and opportunities.小麦的最终用途品质：现状、遗传学、基因组学辅助改良、未来挑战与机遇
Front Genet. 2023 Jan 5;13:1032601. doi: 10.3389/fgene.2022.1032601. eCollection 2022.
2
Subunit composition of wheat glutenin proteins, isolated by gel filtration in a dissociating medium.用变性介质进行凝胶过滤分离小麦醇溶蛋白的亚基组成。
Planta. 1979 Jan;145(1):83-8. doi: 10.1007/BF00379931.
3
Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of related pedigree.
鉴定与相关谱系小麦面包制作质量相关的麦谷蛋白高分子量亚基。
Theor Appl Genet. 1979 May;55(3-4):153-9. doi: 10.1007/BF00295442.
4
Glutenin subunits of genetically related European hexaploid wheat cultivars: Their relation to bread-making quality.遗传相关的欧洲六倍体小麦品种的麦谷蛋白亚基：它们与面包制作质量的关系。
Theor Appl Genet. 1980 May;58(3-4):107-11. doi: 10.1007/BF00263099.
5
Characterisation of high molecular weight gliadin and low-molecular-weight glutenin subunits of wheat endosperm by two-dimensional electrophoresis and the chromosomal localisation of their controlling genes.采用二维电泳技术对小麦胚乳高分子量麦谷蛋白和低分子量麦谷蛋白亚基进行分析以及其相关基因的染色体定位。
Theor Appl Genet. 1983 Jul;66(1):29-37. doi: 10.1007/BF00281844.