Isolation and characterisation of wheat flour proteins. I.—separation of salt- and acetic acid-dispersible proteins by gel filtration, polyacrylamide gel electrophoresis, and sucrose gradient ultracentrifugation
- 1 November 1965
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 16 (11), 644-652
- https://doi.org/10.1002/jsfa.2740161103
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Estimation of the molecular weights of proteins by Sephadex gel-filtrationBiochemical Journal, 1964
- Disulphide groups in flour proteinsJournal of the Science of Food and Agriculture, 1962
- Starch-gel electrophoresis of cereal proteinsJournal of the Science of Food and Agriculture, 1962
- Starch gel electrophoresis of wheat gluten proteins with concentrated ureaArchives of Biochemistry and Biophysics, 1961
- STUDIES OF ACID PHOSPHATASE. I. ELECTROPHORETIC SEPARATION OF ACID PHOSPHATASES OF RAT LIVER ON POLYACRYLAMIDE GELSJournal of Histochemistry & Cytochemistry, 1961
- Wheat Gluten Proteins, Amino Acid Composition of Proteins in Wheat GlutenJournal of Agricultural and Food Chemistry, 1961
- Chromatographic Fractionation of the Acetic Acid Soluble Proteins of Wheat Flour on Carboxymethyl-CelluloseAustralian Journal of Biological Sciences, 1961
- A Role for Thiol and Disulphide Groups in Determining the Rheological Properties of Dough Made from Wheaten FlourNature, 1960
- Electrophoresis and fractionation of wheat glutenArchives of Biochemistry and Biophysics, 1959
- Effect of binding of ions and other Small Molecules on Protine Structure. IV Two Electrophoretically Distinguishable Types of Interaction of Bovine Serum Albumin with Acidic Media1Journal of the American Chemical Society, 1958