The formation of the large protein structure known as "gluten" during dough-mixing and bread-making processes is extremely complex. It has been established that a specific subset of the proteins comprising gluten, the glutenin subunits, directly affects dough formation and breadmaking quality. Glutenin subunits have no definitive structural differences that can be directly correlated to their a...

in this study, 120 aegilops crassa (mmdd genome) accessions from iran were evaluated for high molecular weight proteins. based on sds-page analysis, 17 bands were selected and mass spectrometry was used for protein identification. among 17 bands selected for maldi-tof-tof-ms analyzing, only 4 bands were identified as high molecular weight glutenin subunit similar to aegilops ventricosa and trit...

one hundred and twenty iranian accessions of aegilops crassa with origin from different geographical areas of iran, were evaluated for variation in high molecular weight glutenin subunit (hmw-gs) composition. the results showed different banding patterns between hexa (6x) and tetra-ploid (4x) as well as within different ploidy accessions. eleven allelic variants were observed in glu- dcr1 locus...

The protein content and its type are principal factors affecting wheat (Triticum aestivum) end product quality. Among the wheat proteins, glutenin proteins, especially, high molecular weight glutenin subunits (HMW-GS) are major determinants of processing quality. Wheat and its primary gene pool have limited variation in terms of HMW-GS alleles. Wild relatives of wheat are an important source of...

Method: Relevant articles were identified through EMBASE and MEDLINE using MeSH headings such as: ‘celiac disease,’ ‘gluten free,’ and ‘glutenin.’ These terms were combined with additional terms such as ‘attention deficit disorder,’ ‘ADHD,’ and ‘ADD.’ Articles published in a peer-reviewed journal, in English, with an appropriate study design (i.e. case control or experimental trial) were included.

The fractionation and characterization of cereal proteins may be among the most difficult problems in biochemistry: these proteins are heterogeneous. have unusual solubility characteristics. and have marked tendencies to aggregate. both covalently and noncovalently. Recent reviews (Bietz and Huebner 1980. Kasarda et a11976. Khan and Bushuk 1979. Miflin and Shewry 1979. Wall 1979) demonstrate th...