Rheological properties of wheat gluten and their relation to molecular parameters

In the light of the general results of protein chemistry and of the interrelationships up to now established, it is stated that the factors which determine the mechanical properties are complex in nature. Though the amino-acid composition (cystine content, amino acids with hydrophobic side-chains) a...

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Veröffentlicht in:	Die Nahrung 1975, Vol.19 (9-10), p.749-757
1. Verfasser:	Lásztity, R
Format:	Artikel
Sprache:	ger
Schlagworte:	Amides - analysis Amino Acids - analysis Cystine - analysis Disulfides - analysis Glutens - analysis Hydrogen Bonding Molecular Weight Protein Conformation Triticum - analysis Viscosity
Online-Zugang:	Volltext
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