PubAg

Main content area

Search

3  Search Results

1 - 3 of 3
Number of results to display per page

Search Results

1. Developmental changes in storage proteins and peptidyl prolyl cis–trans isomerase activity in grains of different wheat cultivars

Author:
Dutta, Tanima; Kaur, Harsimran; Singh, Sandeep; Mishra, Akanksha; Tripathi, Jayant K.; Singh, Narpinder; Pareek, Ashwani; Singh, Prabhjeet
Source:
Food chemistry 2011 v.128 no.2 pp. 450-457
ISSN:
0308-8146
Subject:
gliadin,   etc   ; cultivars; flowering; glutenins; dough; protein subunits; molecular weight; storage modulus; gluten; polyacrylamide gel electrophoresis; principal component analysis; wheat; isomerases; wheat protein; enzyme activity; protein deposition; storage proteins; variability;     Show all 18 Subjects
Abstract:
... In the present study, storage proteins from five different wheat cultivars were extracted, fractionated and evaluated for their accumulation at different stages of development. SDS–PAGE analysis revealed that the accumulation of high molecular weight glutenin subunits was cultivar and stage dependent. However, low molecular weight glutenin subunits’ accumulation was not altered significantly after ...
DOI:
10.1016/j.foodchem.2011.03.052
PubMed:
25212155

2. Electrophoretic and immunochemical characteristics of wheat protein fractions and their relationship to chapati-making quality

Author:
Prabhasankar, P.
Source:
Food chemistry 2002 v.78 no.1 pp. 81-87
ISSN:
0308-8146
Subject:
gliadin,   etc   ; albumins; antibodies; cultivars; glutenins; polyacrylamide gel electrophoresis; prediction; traditional foods; wheat; wheat protein; India;     Show all 11 Subjects
Abstract:
... The major portion of wheat produced in India is used in the preparation of traditional foods, such as chapati and its variants. The quality of chapati is mainly influenced by the quality of wheat used. The present study was aimed at predicting the suitability of wheat for chapati-making by assessing the biochemical and immunochemical characteristics of 10 major commercially released Indian wheat c ...
DOI:
10.1016/S0308-8146(01)00388-0

3. Protein-transitions in and out of the dough matrix in wheat flour mixing

Author:
Wang, Xiaolong; Appels, Rudi; Zhang, Xiaoke; Bekes, Ferenc; Torok, Kitti; Tomoskozi, Sandor; Diepeveen, Dean; Ma, Wujun; Islam, Shahidul
Source:
Food chemistry 2017 v.217 pp. 542-551
ISSN:
0308-8146
Subject:
gliadin,   etc   ; beta-amylase; chromosomes; cultivars; dough; gene expression regulation; genetic variation; glutenins; heat treatment; high performance liquid chromatography; mixing; molecular weight; protein synthesis; two-dimensional gel electrophoresis; wheat; wheat flour;     Show all 16 Subjects
Abstract:
... Sequential protein behavior in the wheat dough matrix under continuous mixing and heating treatment has been studied using Mixolab-dough samples from two Australian wheat cultivars, Westonia and Wyalkatchem. Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) analysis indicated that 32min (80°C) was a critical time point in forming large ...
DOI:
10.1016/j.foodchem.2016.08.060