Protein composition of wheat gluten polymer fractions determined by quantitative two-dimensional gel electrophoresis and tandem mass spectrometry

BACKGROUND: Certain wheat gluten proteins form large protein polymers that are extractable in 0.5% SDS only after sonication. Although there is a strong relationship between the amounts of these polymers in the flour and bread-making quality, the protein components of these polymers have not been th...

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Detalles Bibliográficos
Autores principales: Vensel, William H, Tanaka, Charlene K, Altenbach, Susan B
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2014
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4016294/
https://www.ncbi.nlm.nih.gov/pubmed/24517725
http://dx.doi.org/10.1186/1477-5956-12-8

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