Comparative investigations of gluten proteins from different wheat species I. Qualitative and quantitative composition of gluten protein types

@article{Wieser2000ComparativeIO,
  title={Comparative investigations of gluten proteins from different wheat species
I. Qualitative and quantitative composition of gluten protein types},
  author={Herbert Wieser},
  journal={European Food Research and Technology},
  year={2000},
  volume={211},
  pages={262-268}
}
Abstract In contrast to the hexaploid common (bread) wheat, little information is available on the qualitative and quantitative compositions of gluten proteins from other cultivated wheat species. Therefore, representatives of hexaploid spelt, tetraploid durum wheat and emmer, and diploid einkorn were compared with three classes of common wheat (winter wheat, spring wheat, wheat rye hybrid). The flours were extracted to yield total endosperm proteins and the gluten protein fractions (gliadins… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-10 OF 29 CITATIONS