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- Dangi, Priya, et al. Show all 2 Author
- Journal of food science and technology 2018 v.55 no.3 pp. 1196-1200
- breadmaking quality; gel chromatography; glutenins; molecular weight; urea; wheat
- ... Crude glutenin of four commercial wheat varieties viz. C 306, HI 977, HW 2004 and PBW 550 of diverse origin and breadmaking quality were fractionated by size-exclusion chromatography into three fractions of decreasing molecular weights. The relative quantity of peak II, containing LMW-GS specifically, varied considerably among the varieties as reflected from their discrete SEC profiles. The area % ...