Reversible reduction and reoxidation of the disulfide bonds in wheat gliadin
- 1 October 1965
- journal article
- research article
- Published by Elsevier in Archives of Biochemistry and Biophysics
- Vol. 112 (1), 16-24
- https://doi.org/10.1016/0003-9861(65)90004-4
Abstract
No abstract availableThis publication has 24 references indexed in Scilit:
- Reduction and starch-gel electrophoresis of wheat gliadin and gluteninArchives of Biochemistry and Biophysics, 1964
- Amide groups as interaction sites in wheat gluten proteins: Effects of amide-ester conversionArchives of Biochemistry and Biophysics, 1963
- Molecular weight studies on glutenin before and after disulfide-bond splittingArchives of Biochemistry and Biophysics, 1962
- Reaction of reduced disulfide bonds in α-lactalbumin and β-lactoglobulin with acrylonitrileArchives of Biochemistry and Biophysics, 1961
- Starch gel electrophoresis of wheat gluten proteins with concentrated ureaArchives of Biochemistry and Biophysics, 1961
- Wheat Gluten Proteins, Amino Acid Composition of Proteins in Wheat GlutenJournal of Agricultural and Food Chemistry, 1961
- Electrophoresis and fractionation of wheat glutenArchives of Biochemistry and Biophysics, 1959
- Automatic Recording Apparatus for Use in Chromatography of Amino AcidsAnalytical Chemistry, 1958
- THE SULFHYDRYL GROUPS OF CRYSTALLINE PROTEINSPublished by Elsevier ,1955
- Amperometric Titration of Sulfhydryl GroupsAnalytical Chemistry, 1950