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Wheat albumin and globulin proteins: Purothionin levels of stored flour
Author(s) -
Patey Alan L.,
Shearer George,
McWeeny David J.
Publication year - 1976
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740270716
Subject(s) - globulin , wheat flour , food science , albumin , storage protein , chemistry , biology , biochemistry , immunology , gene
Wheat albumins were quantitatively and qualitatively stable during long‐term storage of wheat flour. Losses in wheat globulins, notably the purothionins, were observed. Addition of prepared purothionin has failed to improve the baking properties of poor‐baking old flour.