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- Huebner, F.R.; Wall, J.S.
- Cereal chemistry 1976 v.53 no.2 pp. 258
- Triticum; varieties; cultivars; wheat flour; wheat protein; wheat gluten; glutenins; fractionation; genetic variation; quantitative analysis; gliadin; amino acid composition; dough development; breadmaking quality; protein aggregates
- ... Properties of glutenin and other wheat proteins that may be responsible for varietal differences in wheat flour performance were investigated. The proteins from several wheat flours differing in mixing time and dough strengths were extracted with a solution of 0.1 N acetic acid, 3 M urea and 0.01 N hexadecyltrimethylammonium bromide buffer. After dialysis and lyophilization, the extract was dissol ...