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Amino Acid Sequence of Wheat Flour Arabinogalactan‐Peptide, Identical to Part of Grain Softness Protein GSP‐1, Leads to Improved Structural Model
Author(s) -
Van den Bulck Katie,
Loosveld AnneMarie A.,
Courtin Christophe M.,
Proost Paul,
Van Damme Jozef,
Robben Johan,
Mort Andrew,
Delcour Jan A.
Publication year - 2002
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2002.79.3.329
Subject(s) - chemistry , arabinogalactan , peptide , sequence (biology) , amino acid , food science , peptide sequence , wheat flour , biochemistry , polysaccharide , gene
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