نتایج جستجو برای: glutenins
تعداد نتایج: 105 فیلتر نتایج به سال:
Wheat grain storage protein (GSP) content and composition are the main determinants of the end-use value of bread wheat (Triticum aestivum L.) grain. The accumulation of glutenins and gliadins, the two main classes of GSP in wheat, is believed to be mainly controlled at the transcriptional level through a network of transcription factors. This regulation network could lead to stable cross-envir...
Wheat supplies about 20% of the total food calories consumed worldwide and is a national staple in many countries. Besides being a key source of plant proteins, it is also a major cause of many diet-induced health issues, especially celiac disease. The only effective treatment for this disease is a total gluten-free diet. The present report describes an effort to develop a natural dietary thera...
BACKGROUND Identification of wheat sensitization by a skin prick test (SPT) is essential for children with wheat-induced anaphylaxis, since oral food challenge can cause serious adverse effects. Wheat allergens are both water/salt and alcohol soluble. The preparation of wheat extract for SPT containing both water/salt and alcohol soluble allergen is needed. OBJECTIVE To determine if a wheat e...
This research aimed to determine the biofunctional properties of wheat flour (WF) protein fractions and modifications antioxidant, anti-α-amylase anti-angiotensin-I converting enzyme (ACE) activities induced by action digestive endopeptidases in vitro. A molecular characterization most abundant fractions, i.e., albumins, glutelins-1, glutelins-2 prolamins, showed that low- high-MW polypeptides ...
Cereal Chem. 85(l):82-91 This study measured the relationship between bread quality and 49 hard red spring (HRS) or 48 hard red winter (HRW) grain, flour, and dough quality characteristics. The estimated bread quality attributes included loaf volume, bake mix time, bake water absorption, and crumb grain score. The best-fit models for loaf volume, bake mix time, and water absorption had R2 value...
Wheat allergy occurs by inhalation (baker’s asthma) and ingestion (food allergy), but may also develop by contact in some cases. The responsible allergens of wheat are proteins accounting for about 10-15% of the grain dry weight. Wheat proteins are divided into two groups: the salt soluble fraction (albumins/globulins) and the gluten proteins (gliadins and glutenins). This latter group is respo...
D hordein, a prolamin storage protein of barley endosperms, is highly homologous to the high molecular weight (HWM) glutenin subunits, which are the major determinants of bread-making quality in wheat flour. In hexaploid wheat (AABBDD), each genome contains two paralogous copies of HMW-glutenin genes that encode the x- and y-type HMW-glutenin subunits. Previously, we reported the sequence analy...
In the present work the effects on dough quality by the down-regulation of γ-gliadins in different genetic backgrounds of bread wheat were investigated. RNAi-mediated silencing of γ-gliadins was introgressed by conventional crossing into three commercial bread wheat lines (namely 'Gazul', 'Podenco' and 'Arpain'), and along with the transgenic line A1152 (cv. Bobwhite) compared with their respec...
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