Physical chemical characterization of grain sorghum prolamine fractions and components
1972
Beckwith, A.C. | Jones, R.W.
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 FSTA (1970) 2 12M1189.]
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书目信息
Journal of agricultural and food chemistry | Journal of agricultural and food chemistry
卷
20
期
2
页码
259
- 261
ISSN
0021-8561
出版者
Elsevier Science Pub. Co.
其它主题
Protein-protein interactions; Guanidine hydrochloride; Sedimentation equilibrium behavior; Amino acid composition; Food composition and quality - field crop products; Prolamins; Protein concentration; Water solubility
语言
英语
注释
2019-12-05
类型
Journal Article; Text
2024-02-27
MODS
