基于R5 ELISA和RP-HPLC法的小麦发芽过程中主要致敏蛋白含量变化
胡慧敏,潘雪峰,杨恒,陈晨,陈银基(
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Wheat Gluten, Gliadins and Glutenin Content Changes During Germination Based on the Methods of R5 ELISA and RP-HPLC
HuiMin HU,XueFeng PAN,Heng YANG,Chen CHEN,YinJi CHEN()
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图5. 不同发芽程度小麦醇溶蛋白、谷蛋白组成RP-HPLC图谱
Fig. 5. RP-HPLC of gliadins and glutenin subunits from wheat in different germination states
