@article{oai:osaka-aoyama.repo.nii.ac.jp:00000032,
 author = {団野, 源一},
 journal = {大阪青山大学紀要, Journal of Osaka Aoyama University},
 month = {Mar},
 note = {40019018215, Proteins from wheat flour were extracted with a chloroform-methanol mixture, 70% ethanol, 1% sodium dodecyl sulfate (SDS) and 1% SDS containing mercaptoethanol sequentially.. About 29% of the total amount of flour protein was extracted with the chloroform-methanol (2:1).mixture. The proteins in the extract were confirmed to be mainly gliadin by SDS-polyacrylamide gel electrophoresis. When freeze-dried gliadin was suspended in the chloroform-methanol mixture, about 63% of the gliadin was dissolved in this solvent. High hydrophobicity of gliadin suggests that this property may contribute to the bread-making properties of flour.},
 pages = {45--49},
 title = {クロロホルム-メタノール混合溶媒に溶解する小麦グリアジンの性質},
 volume = {3},
 year = {2010},
 yomi = {ダンノ, ゲンイチ}
}