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The Purification and Characterization of Two Groups of Storage Proteins (Secalins) from Rye ( Secale cereale L.)

1982; Oxford University Press; Volume: 33; Issue: 2 Linguagem: Inglês

10.1093/jxb/33.2.261

1460-2431

Peter R. Shewry, John M. Field, Ellen J.‐L. Lew, Donald D. Kasarda,

Proteins in Food Systems

Journal Article The Purification and Characterization of Two Groups of Storage Proteins (Secalins) from Rye (Secale cereale L.) Get access P. R. SHEWRY, P. R. SHEWRY Biochemistry Department, Rothamsted Experimental StationHarpenden, Herts., U.K. Search for other works by this author on: Oxford Academic PubMed Google Scholar J. M. FIELD, J. M. FIELD Biochemistry Department, Rothamsted Experimental StationHarpenden, Herts., U.K. Search for other works by this author on: Oxford Academic PubMed Google Scholar ELLEN J-L. LEW, ELLEN J-L. LEW Food Proteins Research Unit, Western Regional Research Center, ARS United States Department of AgricultureBerkeley, California 94710, U.SA. Search for other works by this author on: Oxford Academic PubMed Google Scholar DONALD D. KASARDA DONALD D. KASARDA Food Proteins Research Unit, Western Regional Research Center, ARS United States Department of AgricultureBerkeley, California 94710, U.SA. Search for other works by this author on: Oxford Academic PubMed Google Scholar Journal of Experimental Botany, Volume 33, Issue 2, April 1982, Pages 261–268, https://doi.org/10.1093/jxb/33.2.261 Published: 01 April 1982 Article history Received: 20 October 1981 Published: 01 April 1982