The gluten proteins of wheat grain are responsible for visco-elastic properties flour, but they also trigger the immune-response celiac disease. In this work, two low-gliadin RNA interference (RNAi) lines that differ promoter driving silencing (D-hordein and γ-gliadin promoters D783 D793 lines, respectively), were characterized at transcriptomic, protein fraction levels in grain. Silencing glia...

Cereal Chem. 72(5):475-479 Two different gliadin molecules (designated oc-gliadin and ot/P-gliadin) were synthesized as 52 and 58 ten amino acid (aa) long overlapping peptides for the determination of their B-cell epitopes. Monoclonal antibodies and human serum pools revealed two epitopes common for both gliadins (peptide 14 aa:s 66-75 and peptides 340x aa:s 166-175, 36Wx/p aa:s 176-185) and tw...

Kuktaite, R. 2004. Protein Quality in Wheat: Changes in Protein Polymer Composition During Grain Development and Dough Processing. Doctoral dissertation. ISSN 1401-6249, ISBN 91-576-6778-0 The overall objective of the present studies was to increase the understanding about protein quality in wheat, i.e. to make it possible to improve the production of wheat with desired quality for different en...

Wheat gluten proteins consist of gliadins and glutenins. An appropriate balance in the amount of these two major protein components of gluten is required for achieving the desired end product quality. Variation in the composition and physical properties of the glutenin polypeptides appear to be largely responsible for the differences in the gluten viscoelasticity of wheat varieties. Using impro...