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- Beckwith, A.C.; Jones, R.W.
- Journal of agricultural and food chemistry 1972 v.20 no.2 pp. 259
- grain sorghum; prolamins; water solubility; solubility; solvents; guanidines; amino acid composition; protein-protein interactions; centrifugation
- ... The prolamines of grain sorghum have the unique property of forming gels at low protein concn. in a variety of solvents. Differences in the solubility properties and amino acid composition of prolamine fractions are described, and evidence is presented to show that protein from sorghum prolamines undergoes noncovalent interaction even in such solvents as 6M62 guanidine hydrochloride. [See also FST ...