| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7604075 | International Journal of Mass Spectrometry | 2015 | 5 Pages |
Abstract
- Number of cysteine residues in wheat gluten proteins is important for their bread-making quality.
- The 4-vp treatment of protein can be used to measure the number of cysteine residues.
- MALDI-TOF instrument is ideal for measuring the number of cysteine residues in HMW-GS proteins.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ke Wang, Junhong Ma, Shahidul Islam, Yueming Yan, Rudi Appels, Guijun Yan, Wujun Ma,