, The side chain percentages of gliadin, glutenin, albumin, and globulin fractions are 16.7%, 13.3%, 10.1%, and 4.6%, respectively ( Table S3 ), exhibiting a decreasing trend consistent with glutamine content in protein fractions, with respective compositions of 41%, 34%, 22%, and 15%.
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Mid-Infrared Spectroscopy for the Qualitative and Quantitative Analysis of the Wheat Proteome.
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