@article{oai:osaka-aoyama.repo.nii.ac.jp:00000006,
 author = {団野, 源一},
 journal = {大阪青山大学紀要, Journal of Osaka Aoyama University},
 month = {Mar},
 note = {40017377548, Glutenin subunits of wheat flour were isolated by hydrophobic interaction　chromatography using butyl-Toyopearl 650M column.　 The high molecular weight (HMW) subunits were eluted with 5–25% 2-propanol containing 0.01 M acetic acid.  The low molecular weight (LMW) subunits were eluted with 25–50% 2-propanol containing 0.01 M acetic acid.　 HMW subunit 3 (S3) had lower surface hydrophobicity than HMW subunits 1 and 2 (S1 and S2).　 Emulsions were performed by sonication together corn oil and aqueous solution containing glutenin subunits.　 LMW subunits were absorbed tightly surface of droplet of oil than HMW subunits. (accepted. Oct. 25, 2008)},
 pages = {23--28},
 title = {小麦グルテニン・サブユニットの疎水性相互作用},
 volume = {1},
 year = {2009}
}