نتایج جستجو برای: gliadins

تعداد نتایج: 213  

2016
Federico Vita Cosimo Taiti Antonio Pompeiano Zuguang Gu Emilio Lo Presti Larisa Whitney Michele Monti Giuseppe Di Miceli Dario Giambalvo Paolo Ruisi Lorenzo Guglielminetti Stefano Mancuso

In this paper volatile organic compounds (VOCs) from durum wheat cultivars and landraces were analyzed using PTR-TOF-MS. The aim was to characterize the VOC's profile of the wholemeal flour and of the kernel to find out if any VOCs were specific to varieties and sample matrices. The VOC data is accompanied by SDS-PAGE analyses of the storage proteins (gliadins and glutenins). Statistical analys...

Journal: :Advanced technologies 2021

Gluten refers to a complex mixture of gliadins and glutenins. It can cause numerous foodborne disorders. In sensitive individuals gluten lead celiac disease (CD), wheat sensitivity allergy. Gliadin proteins are one the fractions. The aim this paper was examine how different conditions, mixing time (2.5, 5, 7.5, 10 min) sample with most commonly solvent 70% (v/v) ethanol isopropanol incubation (...

Journal: :Cereal chemistry 2022

Background and Objectives Wheat is essential to secure nutrition for the world's population. Its unique processing properties are largely determined by gluten protein content composition. Findings Gluten proteins subdivided into types, α-, γ-, ω1,2-, ω5-gliadins high-molecular-weight glutenin subunits low-molecular-weight subunits. The overall relative proportions of these types vary considerab...

Journal: :Frontiers in Plant Science 2021

The seed protein α-gliadin is a major component of wheat flour and causes gluten-related diseases. However, due to the complexity this multigene family with genome structure composed dozens copies derived from tandem duplications, little was known about variation between accessions, thus effort has been made explicitly target for bread breeding. Here, we analyzed genomic in α-gliadins across 11...

2006
S. H. Park S. R. Bean O. K. Chung P. A. Seib

Cereal Chem. 83(4):418–423 Protein and protein fractions were measured in 49 hard winter wheat flours to investigate their relationship to breadmaking properties, particularly loaf volume, which varied from 760 to 1,055 cm and crumb grain score of 1.0–5.0 from 100 g of flour straight-dough bread. Protein composition varied with flour protein content because total soluble protein (SP) and gliadi...

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