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Effect of HMM Glutenin Subunits on Wheat Quality Attributes
wheat technological quality HMM-GS, principal components
2010/2/1
Glutenin is a group of polymeric gluten proteins. Glutenin molecules consist of glutenin subunits linked together with disulphide bonds and having higher (HMM-GS) and lower (LMM-GS) molecular mass. Th...
Effect of High-Molecular-Weight Glutenin Subunits with Different Protein Contents on Bread-Making Quality
wheat high-molecular-weight glutenin protein content
2009/6/17
The objective of this study was to evaluate the effects of high-molecular-weight glutenin subunits with different protein contents on the quality of flour. The flour properties of near isogenic lines ...
Effects of High-Molecular-Weight Glutenin Subunits on the Texture of Yellow Alkaline Noodles Using Near-Isogenic Lines
Yellow alkaline noodles Glutenin Physical properties
2009/5/20
The effects of high-molecular-weight glutenin (HMWG) subunits on the physical properties of yellow alkaline noodles (YAN) were investigated by using 10 near-isogenic lines (NILs) that only differed in...
Chemometric Analysis of High Molecular Mass Glutenin Subunits and Image Data of Bread Crumb Structure from Croatian Wheat Cultivars
chemometrics wheat HMW glutenin subunits
2009/3/20
The aim of this work is to investigate functional relationships among wheat properties, high molecular mass (weight) (HMW) glutenin subunits and bread quality produced from eleven Croatian wheat culti...
Presence of ferulic acid in wheat glutenin fraction and its enzymatic hydrolysates – a short report
wheat albumin globulin gliadin glutenin ferulic acid enzymatic hydrolysate RP-HPLC SE-HPLC
2014/3/4
Three protein fractions: albumin-globulin, gliadin, and glutenin were extracted from wheat grains. Enzymatic hydrolysates were obtained from each fraction using trypsin, protease from Bacillus subtili...