Changes in wheat kernel proteins induced by microwave treatment.

Abstract

Wheat kernels were subjected to microwave treatment, and the proteins were characterized by size exclusion high-performance liquid chromatography (SE-HPLC) and sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). Using this process, the proteins polymerize, forming intermolecular bonds among the same classes of proteins. Furthermore, the… (More)
DOI: 10.1016/j.foodchem.2015.11.016

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