To evaluate the feasibility of substituting eggs in yellow cake by a mixture of soybean proteins, plant polysaccharides, and emulsifiers, the batter properties, including specific gravity and viscosity; cake properties, including specific volume, texture, colour, moisture, microstructures, and structural properties of starch and glutens of the replaced cake and traditional cake containing egg, ...

An isoelectric focusing method capable of resolving all groups of storage protein of the wheat seed, including the most basic low molecular weight glutenin (LMWG), was developed. Ultrathin polyacrylamide gels were used after drying and rehydration with 8 M urea, 50 mM DTE and 2.4% carrier ampholytes (pH 4-9). Densitometric scanning of the isoelectric focusing gels permitted a more accurate and ...

The function of mammalian transcription factors of the leucine zipper class was investigated in leaf-derived protoplasts of tobacco. In transient expression experiments, Fos and Jun strongly activated chimeric promoters composed of the TATA box region of the cauliflower mosaic virus 35S transcript preceded by one to five copies of an AP1/GCN4 binding site. Fos and Jun also stimulated a wheat hi...

The aim of this study concerns the manufacturing process of gluten-free fish incorporated pasta based on Ragi, Chick pea, Lentils, Brown rice, Sorghum, Corn and Italian millet. More specifically, the goal of the study was to obtain fish incorporated pasta with sensory properties. In pasta processing, gluten is mainly responsible for the formation of the structure. Gluten consists of gliadin and...

Analysis of Portuguese wheat (Triticum aestivum L.) landrace 'Barbela' revealed the existence of a new x-type high molecular weight-glutenin subunit (HMW-GS) encoded at the Glu-A1 locus, which we named 1Ax1.1. Using one-dimensional and two-dimensional electrophoresis and mass spectrometry, we compared subunit 1Ax1.1 with other subunits encoded at the Glu-A1 locus. Subunit 1Ax1.1 has a theoretic...

Three years after beginning employment at a bakery, a 32-year-old Japanese man began experiencing acute asthma exacerbations after exposure to rye flour. Antigen-specific serum IgE antibodies were detected to the albumin and globulin, gliadin, prolamin, and glutenin protein fractions of rye flour purified from the crude antigen, but only to the albumin and globulin fraction of wheat flour. The ...