Aim. The aim of the study was to analyze diversity and frequencies alleles at minor gliadin locus Gli-A3 in groups common winter wheat cultivars developed different breeding institutions Ukraine periods time. Methods. Acid polyacrylamide gel electrophoresis gliadins carried out. To identify allele cultivar Myronivska storichna, segregation a sample F2 seeds from crossing with Bezosta 1 analyzed...

Gliadins were electrospun into ultrafine fibrous membrane-like materials to evaluate their processability and suitability as bio-absorbents. From a wide range of tested protein concentrations processing conditions, 15 20% solutions optimal produce uniform fibers with sizes <1 μm. The results showed that the gliadin solution produced round fibers, while 15% resulted in formation diverse morpholo...

Certain cereals like wheat, rye or barley contain gluten, a protein mixture that can trigger celiac disease (CD). To make gluten-free diets available for affected individuals the gluten content of foodstuff must be monitored. For this purpose, antibody-based assays exist which rely on the recognition of certain linear gluten sequence motifs. Yet, not all CD-active gluten constituents and fragme...

Gliadins and glutenins, the major storage proteins of wheat endosperm (Triticum durum, Desf. cv Monroe), were reduced in vitro by the NADP/thioredoxin system (NADPH, NADP-thioredoxin reductase and thioredoxin; in plants, the h type) from either the same source or the bacterium Escherichia coli. A more limited reduction of certain members of these protein groups was achieved with the reduced fo...

At present, under the conditions of climate change, for mainly environmental but also economic reasons, especially in case new wheat genotypes, alternative cropping systems are recommended addition to common conventional system. The aim this study was determine effect integrated system (INTEG) and (CONV) on physiological parameters, yield, mineral composition grain, as well amount quality prote...

The starchy endosperm is the major storage tissue in the mature wheat grain and exhibits quantitative and qualitative gradients in composition, with the outermost cell layers being rich in protein, mainly gliadins, and the inner cells being low in protein but enriched in high-molecular-weight (HMW) subunits of glutenin. We have used sequential pearling to produce flour fractions enriched in par...

The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as well as several proteins from each of the four subunits of gliadin using SDS-PAGE analyses, were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise fr...