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Protein Analysis of Wheat by Monoclonal Antibodies and Nuclear Magnetic Resonance

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Seed Analysis

Part of the book series: Modern Methods of Plant Analysis ((MOLMETHPLANT,volume 14))

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Abstract

Wheat ranks first among our cultivated plants. Production in 1990 approached 600 million metric tons. Despite increasing industrial end uses, most wheat is used for food. In addition to providing a range of nutrients, it also possesses remarkable technological properties which allow the production of a variety of different processed foodstuffs such as bread, biscuit, and pasta. In addition, upon removal of the water-soluble components of a flour, wheat proteins have the unique property to form, with a few percent lipids, an insoluble and viscoelastic proteinaceous mass termed gluten, which forms the basis of the rheological properties of dough. Dry gluten, also, is increasingly used as improver or additive in flours and in various foods.

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Authors
  1. J.-C. Autran
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Editors and Affiliations

  1. Goldberglein 7, W-8520, Erlangen, Germany

    Hans Ferdinand Linskens

  2. Nijmegen, The Netherlands

    Hans Ferdinand Linskens

  3. Amherst, USA

    Hans Ferdinand Linskens

  4. Department of Viticulture, Enology and Horticulture, Waite Agricultural Research Institute, University of Adelaide, 5064, Glen Osmond, S. A., Australia

    John F. Jackson

  5. Adelaide, Australia

    John F. Jackson

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© 1992 Springer-Verlag Berlin Heidelberg

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Autran, JC. (1992). Protein Analysis of Wheat by Monoclonal Antibodies and Nuclear Magnetic Resonance. In: Linskens, H.F., Jackson, J.F. (eds) Seed Analysis. Modern Methods of Plant Analysis, vol 14. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-01639-8_6

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  • DOI: https://doi.org/10.1007/978-3-662-01639-8_6

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-662-01641-1

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