@article{oai:osaka-aoyama.repo.nii.ac.jp:00000005,
 author = {団野, 源一},
 journal = {大阪青山大学紀要, Journal of Osaka Aoyama University},
 month = {Mar},
 note = {40017377547, Glutenin from wheat flour was extracted with 40% 1-propanol containing 0.1 M acetic acid,without prior reduction of its disulfide bonds. The extraction method may be useful for preparation of native glutenin from wheat flour. Wheat flour was extracted with 70% ethanol. 　 About 45% of flour nitrogen,gliadin, was extracted. The glutenin in the　residue was extracted with 40% 1-propanol containing 0.1 M acetic acid by ultrasonic treatment or churning with a Waring Blendor. A part of glutenin was extracted also without intense churning processing. (accepted. Oct. 25, 2008)},
 pages = {17--21},
 title = {アルコール水溶液による小麦の未還元グルテニンの抽出},
 volume = {1},
 year = {2009}
}