MODIFICATION OF FLOUR PROTEINS BY DISULPHIDE INTERCHANGE REACTIONS

被引：17

作者：

MCDERMOTT, EE

STEVENS, DJ

PACE, J

机构：

[1] St Albans, Old London Road

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1969年 / 20卷 / 04期

关键词：

D O I：

10.1002/jsfa.2740200406

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The disulphide interchange between the flour proteins gliadin and glutenin, and three low mo), wt. disulphides has been studied. Suitable reaction conditions have been established, and the extent of interchange has been measured. the ‘mixed’ disulphide reaction products have been examined by gel‐filtration. Copyright © 1969 John Wiley & Sons, Ltd

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页码：213 / +

页数：1

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