1990
DOI: 10.1016/s0733-5210(09)80094-5
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Immunological homologies between wheat gluten and starch granule proteins

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Cited by 25 publications
(28 citation statements)
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“…Granule swelling is required to remove the internal higher molecular weight proteins (59 Â 10 3 -149 Â 10 3 ) in 1-2% SDS solution at or above 50°C (Skerritt, Frend, Robson, & Greenwell, 1990). Temperatures of 50°C are reported to induce granule swelling without full gelatinisation whereas 90°C in aqueous solution induces full granule gelatinisation and allowing access of maximum agents to the internal SGAPs (Baldwin, 2001).…”
Section: Protein Content Analysismentioning
confidence: 99%
“…Granule swelling is required to remove the internal higher molecular weight proteins (59 Â 10 3 -149 Â 10 3 ) in 1-2% SDS solution at or above 50°C (Skerritt, Frend, Robson, & Greenwell, 1990). Temperatures of 50°C are reported to induce granule swelling without full gelatinisation whereas 90°C in aqueous solution induces full granule gelatinisation and allowing access of maximum agents to the internal SGAPs (Baldwin, 2001).…”
Section: Protein Content Analysismentioning
confidence: 99%
“…Free lipids are easily extracted by using chloroform-methanol (2:1, v/v) (Morrison, 1981;Goshima et al, 1985;Hoover et al, 1988a;Vasanthan and Hoover, 1992 (Skerritt et al, 1990;Swinkels, 1985 starches are located more on the primary carbon (C-6) than on the secondary carbon (C-3) of the anhydrous glucose unit of amylopectin (Lim et al, 1994;Kasemsuwan and Jane, 1996 from chains of a-D-glucopyranosyl residues linked together mainly by (1---+4) linkages but with 5 -6% of (1---+6) bonds at the branch points (Buleon et al, 1998a). Amylose and amylopectin chains further form crystalline and amorphous regions of the starch granule.…”
Section: Lipidsmentioning
confidence: 99%
“…Of these, proteins and lipids are by far the most abundant and technologically important. Although on a quantitative scale these two constituents are deemed minor, there is increasing awareness that their presence significantly affects both the properties of the granule as a whole and the properties of starch-derived products [5,[8][9][10][11][12][13][14][15][16]. potato) contains 0.05% protein [7] and 0.05 -0.1% of lipid [6].…”
Section: Introductionmentioning
confidence: 99%