| 000 | 01732nab a22003497a 4500 | ||
|---|---|---|---|
| 001 | G26024 | ||
| 003 | MX-TxCIM | ||
| 005 | 20211006072004.0 | ||
| 008 | 121211b |||p||p||||||| |z||| | | ||
| 040 | _aMX-TxCIM | ||
| 041 | 0 | _aEn | |
| 072 | 0 | _aF62 | |
| 090 | _aREP-3217 | ||
| 100 | 1 | _aCaldwell, K.A. | |
| 245 | 0 | 0 | _aReduction of disulphide bonds at acid pH and quantitative estimation of prolamins from rye, wheat and barley following separation by electrophoresis |
| 260 | _c1983 | ||
| 340 | _aPrinted | ||
| 500 | _aPeer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0022-0957 | ||
| 520 | _aProlamins from wheat cv. Scout 66, rye cv. Frontier and barley cv. Steptoe were reduced at pH 3.2 and 100øC in the presence or absence of urea using dithiothreitol as reductant. More than 45% of the secalin was cleaved. Results suggested that at least 35% and 12% of the alcohol soluble rye components contained intermolecular and intramolecular disulphide bonds, resp.;other components were either already fully reduced or devoid of disulphide linkages. Analogous measurements for gliadins and hordeins showed that at least 10% of theprolamins underwent similar reductions;mobilities of the products suggested that intramolecular linkages were involved. | ||
| 546 | _aEnglish | ||
| 591 | _aOxford | ||
| 595 | _aRPC | ||
| 650 | 1 | 0 |
_aBarley _91018 |
| 650 | 1 | 0 |
_aElectrophoresis _91094 |
| 650 | 1 | 0 |
_aHordeum vulgare _91149 |
| 650 | 1 | 0 |
_aPlant physiology _91210 |
| 650 | 1 | 0 |
_aProtein content _91222 |
| 650 | 1 | 0 | _aSecale cereale |
| 650 | 1 | 7 |
_aWheat _gAGROVOC _2 _91310 |
| 773 | 0 |
_tJournal of Experimental Botany _n609913 _gv. 34, no. 148, p. 1421-1432 |
|
| 942 | _cJA | ||
| 999 |
_c11771 _d11771 |
||