Abstract
This chapter discusses the basic principles, advantages, and disadvantages of the procedures that can be used to study protein structure. It then describes the application of these procedures to two groups of prolamins: the gluten proteins of wheat and related prolamins of barley and rye, and the prolamins of maize and sorghum. To facilitate the discussion of protein conformation, the latter sections are preceded by brief accouts of the types of prolamins present in the different cereals and their amino acid sequences.
| Original language | English |
|---|---|
| Pages (from-to) | 1-78 |
| Number of pages | 78 |
| Journal | Advances in Cereal Science and Technology |
| Volume | 10 |
| Publication status | Published - 1990 |
| Externally published | Yes |