Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Chikako Otobe"'
Publikováno v:
Foods, Vol 9, Iss 11, p 1643 (2020)
This research investigated changes in the amounts and sizes of monomeric proteins and protein aggregates during dough mixing, with a focus on the contribution of non-covalent bonds in the aggregation of gluten proteins. High protein flour (HF) and lo
Externí odkaz:
https://doaj.org/article/e2f005b1d9594dc2be7072f3083898cb
Publikováno v:
Processes, Vol 9, Iss 1244, p 1244 (2021)
Processes
Volume 9
Issue 7
Processes
Volume 9
Issue 7
In this study, changes in hydrophobic interactions among gluten proteins were analyzed during dough mixing. Size-exclusion high-performance chromatography and two-dimensional fluorescence difference gel electrophoresis were performed on proteins extr
Publikováno v:
Foods, Vol 9, Iss 1643, p 1643 (2020)
Foods
Volume 9
Issue 11
Foods
Volume 9
Issue 11
This research investigated changes in the amounts and sizes of monomeric proteins and protein aggregates during dough mixing, with a focus on the contribution of non-covalent bonds in the aggregation of gluten proteins. High protein flour (HF) and lo
Autor:
Chikako Otobe-Kiribuchi, Atsushi Oyanagi, Takashi Yanagisawa, Michihiro Wada, Ichiro Tsukuba Honda
Publikováno v:
Japanese Journal of Crop Science. 70:400-407
Deep-rooted and shallow-rooted doubled-haploid lines of wheat were selected based on the root growth angle of seedlings. First, 129 normal growth doubled haploid lines were primary selected from the 535 genetically fixed doubled haploid lines. Second