ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Pepsin rapidly decreases the viscosity of a glutenin dispersion having an acid reaction and rapidly increases-the amount of water-soluble fragments. The molecular weight of the solubilized fragments, estimated by the gel-filtration method, indicates that most of the fragments are large and have: molecular weights greater than 10,000. A comparison of data obtained by gel filtration and by determination of terminal amino acids in pepsin hydrolysates of glutenin indicates that cleavage of a few pep-tide bonds rapidly produces these large molecular polypeptides from glutenin. Further pepsin action causes a substantial increase in small peptide fragments.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1965.tb00291.x
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