| アイテムタイプ |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2009-06-30 |
| タイトル |
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|
タイトル |
高濃度Dimethylformamid溶液中でのグルテニンの溶存状態 |
| タイトル |
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|
タイトル |
Behavior of Glutenin in Concentrated Dimethylformamide |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| ID登録 |
|
|
ID登録 |
10.14993/00000352 |
|
ID登録タイプ |
JaLC |
| 著者 |
柴田, 亜樹
濱渦, 善一郎
濱渦, 善一郎
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| 抄録 |
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内容記述タイプ |
Abstract |
|
内容記述 |
Wheat flour is used to make several kinds of food and other materials. It is considered that gluten protein (Gt), the major protein in wheat flour, plays an important role to food processing of wheat flour. Gt consists of glutenin (Gn) and gliadin (Gd), and the viscoelasticities of these proteins contribute to the properties of flour. But it is not revealed yet what contributes to the properties. The hydrodynamic properties of Gn in good solvent were investigated to reveal the dissolving state in that solvent through viscometry. From the results of viscosity, turbidity and differential spectrum, 6M dimethylformamide (pH4) is found to be a good solvent for Gn. |
| 書誌情報 |
武庫川女子大学紀要. 自然科学編
巻 46,
p. 113-116,
発行日 1999-03-31
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| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
0916-3123 |
| 書誌レコードID |
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|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN10187277 |
P113-116.pdf (283.4 kB)
