Concentration levels of some essential and toxic elements in cereals from different parts of Yugoslavia
1985
Adamov, I. (Prirodno-matematicki fakultet, Novi Sad (Yugoslavia). Institut za hemiju)
The degree of gluten hydration has been determined for the studied wheat varieties. Direct correlation was found between relative viscosity and molecular masses of various components of the glutenous complex. Reduction of S-S bonds in gluten caused a decrease in molecular masses of this protein fraction. The established deviation in relative viscosity of the studied varieties is attributed to the variety characteristics. Purified gliadin was separated into three subfractions: G-1, G-2 and G-3. Subfraction G-2 was separated into 4 components. A significant difference between varieties was found in the content of separated components.
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