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Isolation and characterization of gamma gliadins 45 and 42 compounds associated with visco elastic characteristics of the gluten of durum wheat triticum durum



Isolation and characterization of gamma gliadins 45 and 42 compounds associated with visco elastic characteristics of the gluten of durum wheat triticum durum



Comptes Rendus des Seances de l'Academie des Sciences Serie III Sciences de la Vie 297(3): 149-154



Gamma gliadin components 45 and 42 isolated from durum wheat were characterized through 2 different electrophoretic systems. These 2 proteins have the same MW (45,000 daltons) and similar amino acid composition. The relationship of a genetic and functional type (based on the hydrophobicity of proteins) with viscoelastic properties of gluten and the presence of 45 and 42 gliadin fraction is discussed.

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Isolation and characterization of gamma-gliadins 45 and 42 compounds associated to viscoelastic characteristics of the gluten of durum wheat. Comptes rendus des seances de l'Academie des Sciences Serie III Sciences de la Vie6, 297(3): 149-154, 1983

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