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.

本研究利用国产的设备和药品对以甲酸为缓冲体系的小麦蛋白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.

小麦谷粉又活性面筋粉,富含麦谷蛋白、蛋白,是小麦深加工过程中分离出来的一种优质天然蛋白制品。