LMW glutenin subunits play a key role in influencing technological properties both in durum and bread whet. Combination of electrophoretical and chromatographic techniques, particulary RP-HPLC, have proved valuable in analysing wheat storage proteins. This combination results also effective in characterisation of proteins such as LMW glutenin subunits which have proved difficult to characterise by electrophoretic techniques.
CHARACTERIZATION OF LOW-MOLECULAR-WEIGHT GLUTENIN SUBUNITS IN DURUM-WHEAT
MARGIOTTA B;COLAPRICO G;
1991
Abstract
LMW glutenin subunits play a key role in influencing technological properties both in durum and bread whet. Combination of electrophoretical and chromatographic techniques, particulary RP-HPLC, have proved valuable in analysing wheat storage proteins. This combination results also effective in characterisation of proteins such as LMW glutenin subunits which have proved difficult to characterise by electrophoretic techniques.File in questo prodotto:
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