78(2):157-159 High molecular weight (HMW) or low molecular weight (LMW) subunits of different chemical state (reduced, reoxidized with KBrO 3, or KIO3) or gliadins were added in 1% amounts to a base flour of the wheat cultivar Rektor and mixed with water. The corresponding doughs ...
Effects of high and low molecular weight glutenin subunits on rheologicaldough properties and breadmaking quality of wheat High molecular weight (HMW) or low molecular weight (LMW) subunits of different chemical state (reduced, reoxidized with KBrO3, or KIO3) or gliadins were a... Antes,S,Wi...
1c,e). To compare 8oxoG at telomeres with the bulk genome, we used potassium bromate (KBrO3), which produces primarily genomic 8oxoG, but also damages other cellular components34. We showed previously that 40 mM KBrO3 or DL produce similar amounts of telomeric 8oxoGs (around one to ...
High and low molecular weight glutenin subunits (HMW-GS and LMW-GS) were isolated from wheat flour. LMW-GS and a 1:2 (w/w) mixture of HMW-GS and LMW-GS were polymerized in vitro at pH 3.0 by stepwise oxidation with different oxidants (KBrO3, KIO3, H2O2). In analogy with the ...