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- Dangi, Priya, et al. Show all 3 Authors
- Journal of food science and technology 2017 v.54 no.2 pp. 342-348
- cookies; dough; dough development; fractionation; gliadin; glutenins; hardness; liquid chromatography; molecular weight; wheat; wheat gluten
- ... The size distribution assessment of unreduced wheat gluten proteins of commercial Indian wheat varieties was examined using Size-Exclusion Fast Protein Liquid Chromatography. Elution profiles were fractionated into five peaks, with the molecular weights of eluting peaks as 130–30, 55–20, 28–10 and <10 kDa (IV and V), respectively. Peak I (glutenins) and II (gliadins) exhibited contrary results wit ...
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