The Disulphide and Sulphydryl Content of Fractions Prepared by the Ultracentrifugation of Doughs Made from Wheat Flour
The Disulphide and Sulphydryl Content of Fractions Prepared by the Ultracentrifugation of Doughs Made from Wheat Flour
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小麦粉面团超速离心制备的馏分中二硫化物和巯基含量
DOI：
10.1071/bi9661111
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发表时间：
1966
期刊：
影响因子：
--
通讯作者：
P. M. Stewar
中科院分区：
文献类型：
--
作者：
C. Mauritzen;P. M. Stewar
由澳大利亚小麦粉制成的面团通过超速离心法进行分级。用极谱法测得各馏分的二硫化物和巯基含量。在由劣质面粉制成的面团中发现了一种低相对分子质量的含磺基组分。
Doughs made from Australian wheat flours were fractionated by ultracentrifugation. The disulphide and sulphydryl contents of the fractions were determined polarographically. A low molecular weight, sulphydryl-containing fraction was found in doughs made from poor quality flours.