Protein-proteinase complex of wheat after long-term storage
Keyword(s):
The article presents the results of evaluating the protein complex of wheat from different growing areas, stored in the silos of elevators for 6 years. It is shown that the protein content and quantity and quality of gluten changes slightly during long-term storage; the main fraction of wheat protein substances is a low molecular fraction up to 3 kD. There were no changes in the milling and baking characteristics of wheat for the period of 4-6 years of storage.
Keyword(s):
Keyword(s):
2018 ◽
Vol 80
(3)
◽
pp. 259-264
Keyword(s):
2000 ◽
Vol 35
(2)
◽
pp. 83-87
◽
2015 ◽
Vol 100
◽
pp. 81-90
◽
Keyword(s):
Keyword(s):