In this study, the effects of frozen (-18 °C) storage time on molecular weight, size distribution, conformation, free amino groups and free sulfhydryl groups of gluten were studied by small-angle X-ray scattering (SAXS), multi-angle laser light scattering (MALLS) in conjunction with a size exclusion chromatography (SEC) and spectrophotometrically. The results showed that the gluten dissolved in...

A strict gluten limination diet is the unique solution for treating people with gluten related disorders. Commercial gluten free products have acceptable organoleptic characteristics, but they are high in energy and fat content, promoting obesity in patients with coeliac disease, are expensive and usually are difficult to find, especially in isolated areas. In the current investigation, two nov...

Celiac Disease is a chronic entheropathy produced by gluten intolerance, more precisely to certain proteins called prolamines, which causes atrophy of intestinal villi, malabsorption and clinical symptoms that can appear in both childhood and adulthood. This pathogeny, results from the interaction of genetic, immunologic and environmental factors, which produce the lesions on the mucosa of the ...

One of the most important forms of preharvest damage to wheat is caused by sunn pests. The insects insert their mouth parts into the immature grain and while injecting their saliva suck the milky juices. Flour from damaged wheat results in low baking performance due to the bug proteolytic enzymes’ injected which cause the breakdown of gluten structure in the dough. In the present study three wh...

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...

Gluten can be described as a complex mixture of proteins found in wheat, rye, barley and oats that pose a health risk to people affected by conditions such as celiac disease and non-celiac gluten sensitivity. A standardized method of analysis is needed to quantitatively determine the gluten content of food and provide the basis for enforcing regulations regarding use of the term gluten-free in ...

Coeliac disease (CD) is an immune-mediated enteropathy resulting from exposure to gluten in genetically predisposed individuals. Gluten proteins are partially digested by human proteases generating immunogenic peptides that cause inflammation in patients carrying HLA-DQ2 and DQ8 genes. Although intestinal dysbiosis has been associated with patients with CD, bacterial metabolism of gluten has no...

Three experiments evaluated the lipids in distillers grains plus solubles compared with corn or other sources of lipid in finishing diets. Experiment 1 utilized 60 individually fed yearling heifers (349 +/- 34 kg of BW) fed treatments consisting of 0, 20, or 40% (DM basis) wet distillers grains plus solubles (WDGS), or 0, 2.5, or 5.0% (DM basis) corn oil in a finishing diet based on high-moistu...

background and objectives: the quality of cakes made of wheat flour depends on the quantity and quality of its gluten proteins however, these proteins may have side effects for some people, including the patients with celiac, and the only way to cure this disease is to take a lifelong gluten-free diet. materials and methods: this research aims to produce gluten- free cake by using rice flour an...