Cereal Chem. 72(6):527-532 Wheat protein fractions, separated by the Osborne Solvent Fractionaseparated by HPCE. Combined results of this study and our previous tion Procedure, were characterized by high-performance capillary elecstudies provide a catalog of individual gliadin information from HPCE, trophoresis (HPCE). Each fraction was separated on a 27-cm fused-glass HPLC, acid-polyacrylamide...

Six commercial U.K. cultivars of winter wheat selected to represent different abilities to partition nitrogen into grain protein were grown in replicated field trials at five different sites over three seasons. The proportion of LMW glutenin subunits decreased and the proportion of gliadins increased during grain development and in response to N application. Differences were observed between th...

Wheat ( Triticum spp .) gluten consists mainly of intrinsincally disordered storage proteins (glutenins and gliadins) that can form megadalton-sized networks. These networks are responsible for the unique viscoelastic properties wheat dough affect quality bread. have not yet been studied by molecular level simulations. Here, we use a newly developed α -C-based coarse-grained model to study ∼ 40...

Wheat is an important source of proteins and metabolites for human and animal nutrition. To assess the nutritional quality of wheat products, various protein and diverse metabolites have to be evaluated. The grain storage protein family of the α-gliadins are suggested to be the primary initiator of the inflammatory response to gluten in Celiac disease patients. With the technique of RNAi, the α...

The binary phase diagram of γ-gliadin, a wheat storage protein, in water was explored thanks to the microevaporator, an original PDMS microfluidic device. This usually qualified as insoluble aqueous environments, displayed partial solubility water. Two liquid phases, very dilute and dense phase, were identified after few hours accumulation time microevaporator. liquid–liquid separation (LLPS) f...

Celiac disease (CD) is an enteropathy triggered by the ingestion of gluten proteins from wheat and similar proteins from barley and rye. The inflammatory reaction is controlled by T cells that recognize gluten peptides in the context of human leukocyte antigen (HLA) DQ2 or HLA-DQ8 molecules. The only available treatment for the disease is a lifelong gluten-exclusion diet. We have used RNAi to d...

OBJECTIVES We have investigated the extent of contamination with wheat, barley, rye or a mixture of these cereals in a large number of grains and commercial oats. We have also attempted to identify the type of cereal contaminant. METHODS Sandwich R5 ELISA (using either gliadins or hordeins as standards), western blot, matrix-assisted laser desorption/ionization time-of-flight mass spectrometr...