Literature DB >> 14099542

AMIDE GROUPS AS INTERACTION SITES IN WHEAT GLUTEN PROTEINS: EFFECTS OF AMIDE-ESTER CONVERSION.

A C BECKWEITH, J S WALL, R J DIMLER.   

Abstract

Entities:  

Keywords:  AMIDES; CHEMISTRY; ELECTROPHORESIS; EXPERIMENTAL LAB STUDY; MANOMETRY; PLANT PROTEINS; WHEAT

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Year:  1963        PMID： 14099542     DOI： 10.1016/0003-9861(63)90421-1

Source DB:  PubMed          Journal:  Arch Biochem Biophys        ISSN： 0003-9861            Impact factor:   4.013


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  2 in total

Review 1.  The structure and properties of gluten: an elastic protein from wheat grain.

Authors:  Peter R Shewry; Nigel G Halford; Peter S Belton; Arthur S Tatham
Journal:  Philos Trans R Soc Lond B Biol Sci       Date:  2002-02-28       Impact factor: 6.237

2.  Fourier transform IR spectroscopic study of hydration-induced structure changes in the solid state of omega-gliadins.

Authors:  N Wellner; P S Belton; A S Tatham
Journal:  Biochem J       Date:  1996-11-01       Impact factor: 3.857
  2 in total

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