Aggregating Ability of Seed Storage Proteins from Cereals Differing in Gluten Quality

Aggregating Ability of Seed Storage Proteins from Cereals Differing in Gluten Quality

The effects of medium pH, ionic strength, and composition on the formation of macrocomplexes of seed storage proteins from wheat, rye, and barley have been studied. Various noncovalent interactions (electrostatic and hydrophobic interactions and hydrogen bonds) are involved in protein aggregation. T...

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Veröffentlicht in:Applied biochemistry and microbiology 2003-07, Vol.39 (4), p.418-421
Hauptverfasser: Trufanov, V A, Permyakova, M D, Berezovskaya, E V
Format: Artikel
Sprache:eng
Schlagworte:
Gluten
Hordeum vulgare
Proteins
Triticum aestivum
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Zusammenfassung:The effects of medium pH, ionic strength, and composition on the formation of macrocomplexes of seed storage proteins from wheat, rye, and barley have been studied. Various noncovalent interactions (electrostatic and hydrophobic interactions and hydrogen bonds) are involved in protein aggregation. Their combined action depends significantly on the biochemical nature of the storage proteins and on the medium.[PUBLICATION ABSTRACT]
ISSN:0003-6838
1608-3024
DOI:10.1023/A:1024532921114