Gluten surface sites with low affinity for ANS, i.e. low hydrophobicity, were more labile to urea than those with high hygroscopicity and disappeared nearly completely when urea was above 6 M. The surface of the gluten complex was only moderately affected by complete reduction, in which case less hydrophobic regions were more labile.

The gluten complex studied by urea denaturation and red-ox titration / N. Guerrieri, V. Lavelli, P. Cerletti - In: Plant proteins from european crops; food and non food applications / [a cura di] Gueguen J. e Popineau Y.. - [s.l] : Springer-Verlag, Berlin-Heidelberg (D), 1998. - ISBN 3-540-63291-3. - pp. 243-247

The gluten complex studied by urea denaturation and red-ox titration

N. Guerrieri
Primo
;
V. Lavelli
Secondo
;
P. Cerletti
Ultimo
1998

Abstract

Gluten surface sites with low affinity for ANS, i.e. low hydrophobicity, were more labile to urea than those with high hygroscopicity and disappeared nearly completely when urea was above 6 M. The surface of the gluten complex was only moderately affected by complete reduction, in which case less hydrophobic regions were more labile.
Settore AGR/15 - Scienze e Tecnologie Alimentari
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/198935
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