Research on the Separation and Reorganization of Wheat Protein and the Quality of Wheat Noodles

Research on the Separation and Reorganization of Wheat Protein and the Quality of Wheat Noodles

This study uses Polyacrylamide gel electrophoresis (SDS-PAGE) and acid polyacrylamide gel electrophoresis (A-PAGE) to identify the composition of high molecular weight glutenin subunits (HMW-GS)and the translocation of gliadin 1BL/1RS in two high quality wheat flour. The gliadin and glutenin are sep...

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Bibliographic Details
Main Authors: LI Ting, LI Shuang, ZHOU Xiao-ling, WANG Fa-xiang, YU Jian, LIU Yong-le, LI Xiang-hong
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2021-09-01
Series:Liang you shipin ke-ji
Subjects:
gluten protein
high molecular weight glutenin
separation and recombination
noodle quality
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210513?st=article_issue

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