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      한국산 소맥분에 대한 L-Ascorbic Acid의 작용에 관한 연구 = The Action of L-Ascorbic Acid on Korean Wheat Flour Cultivars

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      https://www.riss.kr/link?id=A2054124

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      The action of L-Ascorbic Acid on ten korean wheat varieties showed a wide range of changing patterns; from molecular level to rheological properties. Authors have got following results from the careful investigation of dough properties treated.
      The differences in wheat cultivars were identified by the number and position of polypeptide subunits on the electropherogram and all cultivars revealed the quality of soft wheat varieties. The Gliadine proteins were separated into 4 subfractions on Sephadex G-100 chromatography.
      The elution velocity and solubility were improved through the treatment of L-Ascorbic Acid. The SDSPAGE of fraction c showed significant changes in the range of 24-36 KD and they are assumed to be derived from the polypeptide interactions during the dough-development. The specific loaf volume and texture of bread crumbs were also improved by the action of L-Ascorbic Acid.
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      The action of L-Ascorbic Acid on ten korean wheat varieties showed a wide range of changing patterns; from molecular level to rheological properties. Authors have got following results from the careful investigation of dough properties treated. The ...

      The action of L-Ascorbic Acid on ten korean wheat varieties showed a wide range of changing patterns; from molecular level to rheological properties. Authors have got following results from the careful investigation of dough properties treated.
      The differences in wheat cultivars were identified by the number and position of polypeptide subunits on the electropherogram and all cultivars revealed the quality of soft wheat varieties. The Gliadine proteins were separated into 4 subfractions on Sephadex G-100 chromatography.
      The elution velocity and solubility were improved through the treatment of L-Ascorbic Acid. The SDSPAGE of fraction c showed significant changes in the range of 24-36 KD and they are assumed to be derived from the polypeptide interactions during the dough-development. The specific loaf volume and texture of bread crumbs were also improved by the action of L-Ascorbic Acid.

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