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Note on the determination of maximum amount of cereal storage protein in foods
Author(s) -
Carlson Thommy L.G.,
Eliasson AnnCharlotte,
Nair Baboo M.
Publication year - 1980
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.2740310214
Subject(s) - gluten , food science , starch , storage protein , chemistry , wheat gluten , composition (language) , biochemistry , linguistics , philosophy , gene
The maximum amount of cereal storage protein is determined in a ‘gluten‐free’ starch from the relation between the amino acid composition of gluten and ‘glutenfree’ starch. The starch contains 0.12% (w/w) protein and the amount of gluten proteins was not more than 0.05% (w/w).
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