gliadin

The noncontinuous formic acid Polyacrylamide Gel Electrophoresis (APAGE) of wheat gliadin proteins was improved in bisacrylamide concentration,preparation of the gel and extraction method.

本研究利用设备和药对以甲酸为缓冲体系小麦醇溶蛋电泳方法进行了研究。

Wheat gluten was a kind of mixture of nature proteins separated from the deep process of wheat, which was named as vital mucedin and composed of glutenin and gliadin.

小麦谷朊粉又活性面筋粉,富含麦谷蛋、醇溶蛋,是小麦深加工过程中分离出来一种优质天然蛋。