Deamidation of wheat-flour gliadin with ion-exchange resin
- Author
- KUMAGAI, Hitomi1 ; NORIMATSU, Yuko1 ; HASHIZUME, Naoko1 ; SAKURAI, Hidetoshi1 ; KUMAGAI, Hitoshi2
[1] Department of Agricultural and Biological Chemistry, Nihon University, 1866 Kameino, Fujisawa-shi, Kanagawa 252-8510, Japan
[2] Department of Applied Biological Chemistry, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan - Source
Nippon Shokuhin Kagaku Kogaku Kaishi. = Journal of the Japanese Society for Food Science and Technology. 2001, Vol 48, Num 12, pp 884-890 ; ref : 18 ref
- ISSN
- 1341-027X
- Scientific domain
- Food science technology
- Publisher
- Nippon Shokuhin Kagaku Kogakukai, Tsukuba
- Publication country
- Japan
- Document type
- Article
- Language
- Japanese
- Keyword (fr)
- Désamidation Eau Efficacité traitement Farine blé Gliadine Gluten Prolamine Propriété thermodynamique Résine échangeuse ion Solubilité Solution saline Sorption Farine céréale Protéine végétale
- Keyword (en)
- Deamidation Water Treatment efficiency Wheat flour Gliadin Gluten Prolamin Thermodynamic properties Ion exchange resin Solubility Saline solution Sorption Cereal flour Plant protein
- Keyword (es)
- Desamidacion Agua Eficacia tratamiento Harina trigo Gliadina Gluten Prolamina Propiedad termodinámica Resina intercambiadora ión Solubilidad Solución salina Sorción Harina cereal Proteína vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 13479652
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.3136/nskkk.48.884 
https://dx.doi.org/10.3136/nskkk.48.884
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