Summary
Gluten surface sites with low affinity for ANS, La low hydrophobicity, were more labile to urea than those with high hydrophobicity 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.
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© 1998 Springer-Verlag Berlin Heidelberg
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Guerrieri, N., Lavelli, V., Cerletti, P. (1998). The Gluten Complex Studied by Urea Denaturation and Red-ox Titration. In: Guéguen, J., Popineau, Y. (eds) Plant Proteins from European Crops. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-03720-1_41
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DOI: https://doi.org/10.1007/978-3-662-03720-1_41
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-662-03722-5
Online ISBN: 978-3-662-03720-1
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