title: [Aggregating ability of seed storage proteins from cereals differing in gluten quality].
abstract: The effects of pH, ionic strength, and medium composition on formation of macrocomplexes of seed storage proteins from wheat, rye, and barley have been studied. It has been found that various noncovalent interactions (electrostatic and hydrophobic interactions and hydrogen bonds) are involved in protein aggregation. Their combined action depends significantly on the biochemical nature of storage proteins and on the medium.
authors.affiliation: Siberian Institute of Plant Physiology and Biochemistry, Siberian Division, Russian Academy of Sciences, Irkutsk, 664033 Russia.
authors.forename: V A
authors.initials: VA
authors.lastname: Trufanov
authors.forename: M D
authors.initials: MD
authors.lastname: Permiakova
authors.forename: E V
authors.initials: EV
authors.lastname: Berezovskaia
mesh_terms: D002523:Edible Grain / Q000737:chemistry*; D005983:Glutens / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D009994:Osmolar Concentration; D010940:Plant Proteins / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*
chemical_list: D010940:Plant Proteins; D005983:Glutens