Wheat Gluten Protein Analysis

by P.R. Shewry (Editor), George L. Lookhart (Editor)

The wide use of wheat in the food industry depends mainly on the properties of the gluten proteins, which confer viscoelastic properties to doughs, allowing the production of a range of foods including bread, other baked goods, pasta, and noodles. Wheat Gluten Protein Analysis provides proven, hands-on methods for analyzing wheat gluten proteins. The book also details the gluten protein complex, provides application and chemistry information and defines the separation of the gluten complex into monomeric and polymeric proteins. Designed especially for laboratory use, Wheat Gluten Protein Analysis will help food scientists achieve a higher degree of accuracy.

The book is divided into chapters by technique, each written by international experts in their fields. The chapters describe in understandable language how to extract, analyze and/or characterize each gluten protein by that technique. A mix between a manual and a handbook, Wheat Gluten Protein Analysis covers all how to information plus much more. Wheat protein researchers, protein chemists, students involved in cereal chemistry and anyone interested in wheat gluten proteins will find this a necessary resource.

From the Preface
...provides standard protocols for the extraction and analysis of wheat gluten proteins based on methods that have been tried and tested in the authors laboratories. Extensive practical details and tips are provided, as well as suggestions for modifications and examples of applications.

198 pages, Spiral-bound

First published November 15, 2002