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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.

作者信息

Byers M, Miflin B J, Smith S J

出版信息

J Sci Food Agric. 1983 May;34(5):447-62. doi: 10.1002/jsfa.2740340506.

DOI:10.1002/jsfa.2740340506
PMID:6876774
Abstract
摘要

相似文献

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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。
J Sci Food Agric. 1983 May;34(5):447-62. doi: 10.1002/jsfa.2740340506.
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Indian J Biochem Biophys. 1974 Mar;11(1):74-7.
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Wheat flour proteins: the selectivity of solvents and the stability of gliadin and glutenin fractions of stored flours.小麦粉蛋白质：溶剂的选择性以及储存面粉中醇溶蛋白和谷蛋白组分的稳定性。
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