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1. Relationships between different prolamin proteins and some quality properties in durum wheat

Author:
Ruiz, M.; Carrillo, J.M.
Source:
Plant breeding 1995 v.114 no.1 pp. 40-44
ISSN:
0179-9541
Subject:
gliadin,   etc   ; cultivars; food processing quality; glutenins; alleles; loci; wheat flour; polyacrylamide gel electrophoresis; rheology; crossing; Triticum turgidum subsp. durum; wheat gluten; protein content;     Show all 13 Subjects
DOI:
10.1111/j.1439-0523.1995.tb00756.x

2. Relationship between electrophoretic pattern of storage proteins and gluten strength in durum wheat landraces from Turkey

Author:
Turchetta, T.; Ciaffi, M.; Porceddu, E.; Lafiandra, D.
Source:
Plant breeding 1995 v.114 no.5 pp. 406-412
ISSN:
0179-9541
Subject:
gliadin,   etc   ; sediments; cultivars; glutenins; alleles; loci; landraces; polyacrylamide gel electrophoresis; Triticum turgidum subsp. durum; wheat gluten; protein content; sodium dodecylbenzenesulfonate; Turkey (country);     Show all 13 Subjects
DOI:
10.1111/j.1439-0523.1995.tb00821.x

3. Indian wheat cultivars: correlation between quality of gluten proteins, rheological characteristics of dough and tandoori roti quality

Author:
Saxena, D.C.; Rao, U.J.S.P.; Rao, P.H.
Source:
Journal of the science of food and agriculture 1997 v.74 no.2 pp. 265-272
ISSN:
0022-5142
Subject:
gliadin,   etc   ; cultivars; glutenins; sensory evaluation; dough; wheat flour; sensory properties; breadmaking; extensibility; baking quality; cohesion; rheological properties; Triticum aestivum; color; wheat gluten; protein content; breads; India;     Show all 18 Subjects
Abstract:
... Physico-chemical, rheological characteristics and quality of tandoori roti were determined for whole wheat flours from eight commercial wheat cultivars grown at one location. Tandoori roties baked from these flours indicated wide differences in baking performance. Among the varieties, Cpan-3004, GW-180 and K-8804 and WL-1562 were found suitable for the preparation of tandoori roti. These four vari ...
DOI:
10.1002/(SICI)1097-0010(199706)74:2<265::AID-JSFA795>3.0.CO;2-1

4. Effect of mechanical dough development on the extractability of wheat storage proteins from bread dough

Author:
Bushuk, W.; Hay, R.L.; Larsen, N.G.; Sara, R.G.; Simmons, L.D.; Sutton, K.H.
Source:
Cereal chemistry 1997 v.74 no.4 pp. 389-395
ISSN:
0009-0352
Subject:
gliadin,   etc   ; cultivars; acetic acid; glutenins; dough; mixing; breadmaking; baking quality; wheat gluten; solubility; protein content; breads;     Show all 12 Subjects
Abstract:
... Six wheat cultivars covering a range of quality parameters were mixed to various proportions of their optimum work input using mechanical dough development (MDD) mixers. Mixing and baking characteristics were determined and each dough was subsampled. The proteins were extracted for analysis by reversed-phase HPLC. Considerable protein mobilization appeared to occur during the MDD process, but the ...
DOI:
10.1094/CCHEM.1997.74.4.389

5. Effect of fusarium head blight on semolina milling and pasta-making quality of durum wheat

Author:
Dexter, J.E.; Marchylo, B.A.; Clear, R.M.; Clarke, J.M.
Source:
Cereal chemistry 1997 v.74 no.5 pp. 519-525
ISSN:
0009-0352
Subject:
gliadin,   etc   ; wheat; food composition; Fusarium graminearum; blight; yields; weight; cultivars; food processing quality; glutenins; seeds; crop damage; semolina; milling; water content; firmness; wheat gluten; deoxynivalenol; falling number; food contamination; color; protein content;     Show all 22 Subjects
Abstract:
... Ten durum wheat cultivars harvested in Manitoba in 1995, which were downgraded primarily because of fusarium-damaged (FD) kernels, were subjected to mycological tests and evaluated for semolina milling and pasta-making quality. Fusarium graminearum was the primary fungus infecting kernels. The ratio of FD to deoxynivlaenol (DON) level varied slightly among cultivars but was generally near unity. R ...
DOI:
10.1094/CCHEM.1997.74.5.519

6. The influence of nitrogen fertilisation on quantities and proportions of different protein types in wheat flour

Author:
Wieser, H.; Seilmeier, W.
Source:
Journal of the science of food and agriculture 1998 v.76 no.1 pp. 49-55
ISSN:
0022-5142
Subject:
gliadin,   etc   ; cultivars; glutenins; albumins; application rate; wheat flour; Triticum aestivum; soil fertility; wheat gluten; protein content; ammonium nitrate; globulins;     Show all 12 Subjects
Abstract:
... The flours of 13 wheat varieties grown at different levels of nitrogen fertilisation were characterised by the quantitative determination of flour protein groups and gluten protein types using a combined extraction/HPLC procedure. The results demonstrate that the quantities of albumins and globulins were scarcely influenced by different nitrogen fertilisation, whereas those of gluten proteins (gha ...
DOI:
10.1002/(SICI)1097-0010(199801)76:1<49::AID-JSFA950>3.0.CO;2-2

7. Quantitative determination of gluten protein types in wheat flour by reversed-phase high-performance liquid chromatography

Author:
Wieser, H.; Antes, S.; Seilmeier, W.
Source:
Cereal chemistry 1998 v.75 no.5 pp. 644-650
ISSN:
0009-0352
Subject:
gliadin,   etc   ; wheat flour; wheat gluten; food analysis; food composition; extraction; yields; glutenins; cultivars; high performance liquid chromatography;     Show all 10 Subjects
Abstract:
... A combined extraction-HPLC procedure was developed on a microscale to determine the amounts of the different gluten protein types (omega 5-, omega 1,2-, alpha- and gamma-gliadins; high molecular weight [HMW] and low molecular weight [LMW] glutenin subunits) in wheat flour. After preextraction of albumins and globulins from flour (100 mg) with a salt solution (2 x 1.0 mL), extraction of gliadins wa ...
DOI:
10.1094/CCHEM.1998.75.5.644

8. Effect of single substitution of glutenin or gliadin proteins on flour quality of alpha 16, a Canada Prairie Spring wheat breeders' line

Author:
Wesley, A.S.; Lukow, O.M.; Ames, N.; Kovacs, M.I.P.; McKenzie, R.I.H.; Brown, D.
Source:
Cereal chemistry 1999 v.76 no.5 pp. 743-747
ISSN:
0009-0352
Subject:
gliadin,   etc   ; alleles; wheat; genetic engineering; food composition; backcrossing; noodles; genotype; wheat protein; breads; molecular weight; cultivars; glutenins; breadmaking; baking quality; genotype-environment interaction; wheat gluten; dough; mixing; genetic variation;     Show all 20 Subjects
Abstract:
... The effect of genetic variation in the glutenin and gliadin protein alleles of Alpha 16, a Canada Prairie Spring (CPS) wheat line, on the dough mixing, bread, and noodle quality properties were evaluated. The presence of a gliadin component (BGGL) and the low molecular weight glutenin subunit (LMW-GS) 45 found in the selection Biggar BSR were associated with significant increases in dough strength ...
DOI:
10.1094/CCHEM.1999.76.5.743

9. Comparative investigations of gluten proteins from different wheat species. 1. Qualitative and quantitative composition of gluten protein types

Author:
Wieser, H.
Source:
European food research & technology 2000 v.211 no.4 pp. 262-268
ISSN:
1438-2377
Subject:
gliadin,   etc   ; interspecific variation; cultivars; Triticum monococcum; glutenins; protein content; food analysis; polyacrylamide gel electrophoresis; high performance liquid chromatography; Triticum turgidum subsp. durum; wheat gluten; Triticum aestivum subsp. spelta;     Show all 12 Subjects
DOI:
10.1007/s002170000165

10. Contribution of hydrophobic soluble gluten proteins, fractionated by hydrophobic interaction chromatography in highly acetylated agarose, to dough rheological properties

Author:
Torres, P.I.; Vazquez-Moreno, L.; Ledesma-Osuna, A.I.; Medina-Rodriguez, C.
Source:
Cereal chemistry 2000 v.77 no.6 pp. 702-707
ISSN:
0009-0352
Subject:
gliadin,   etc   ; cultivars; food analysis; dough; wheat flour; chromatography; baking quality; rheological properties; hydrophobicity; wheat gluten;     Show all 10 Subjects
Abstract:
... Hydrophobic interaction chromatography with highly acetylated agarose in 1-mL columns was used to fractionate gliadins and acid-soluble glutenins. Proteins were eluted in two fractions, the first with acetate buffer (pH 3.6) containing 35% propanol, and the second with Tris buffer in 8M urea. The proportion of eluted protein in the second fraction was called the surface hydrophobicity index. The s ...
DOI:
10.1094/CCHEM.2000.77.6.702

11. Comparative investigations of gluten proteins from different wheat species. III. N-terminal amino acid sequences of alpha-gliadins potentially toxic for coeliac patients

Author:
Wieser, H.
Source:
European food research & technology 2001 v.213 no.3 pp. 183-186
ISSN:
1438-2377
Subject:
gliadin,   etc   ; interspecific variation; cultivars; Triticum monococcum; durum wheat; amino acid sequences; Triticum turgidum subsp. durum; food composition; wheat gluten; Triticum turgidum subsp. dicoccon;     Show all 10 Subjects
DOI:
10.1007/s002170100365

12. Studies on distribution and binding of endogenous glutathione in wheat dough and gluten. I. Distribution of glutathione in Osborne fractions

Author:
Huttner, S.; Wieser, H.
Source:
European food research & technology 2001 v.213 no.4/5 pp. 329-334
ISSN:
1438-2377
Subject:
gliadin,   etc   ; wheat flour; wheat gluten; glutathione; wheat protein; cultivars; water; solubility; globulins; glutenins; albumins; ascorbic acid; potassium bromide; potassium iodide; copper sulfate; food additives; dough;     Show all 17 Subjects

13. Prediction of the quality of some Turkish wheat genotypes by electrophoretic separation of protein fractions

Author:
Caglarirmak, N.; Kiral, A.S.; Unal, K.
Source:
Journal of food quality 2004 v.27 no.1 pp. 73-82
ISSN:
0146-9428
Subject:
gliadin,   etc   ; alleles; hardness; wheat; pasta; food quality; genotype; grain yield; breads; molecular weight; weight; cultivars; glutenins; breadmaking; water content; wheat gluten; electroporation; prediction; particle size; agronomic traits; endosperm; ash content; breeding lines; Turkey (country);     Show all 24 Subjects
Abstract:
... An exploratory study was conducted to compare Konya-Bezostoya and Tokat-Bezostoya, bread making varieties of wheat, and Sofu, a Turkish local strain used for pasta making plus four breeding lines to ascertain which of the breeding lines most likely merits carrying forward for further refinement of the line. The wheat was analyzed for weight per unit of volume, kernel weight, impurities, kernel siz ...
DOI:
10.1111/j.1745-4557.2004.tb00638.x

14. Relationship between common wheat (Triticum aestivum L.) gluten proteins and dough rheological properties

Author:
Peña, Elpidio; Bernardo, Angeles; Soler, Consuelo; Jouve, Nicolás
Source:
Euphytica 2005 v.143 no.1-2 pp. 169-177
ISSN:
0014-2336
Subject:
gliadin,   etc   ; cultivars; breadmaking quality; glutenins; alleles; dough; wheat flour; wheat; endosperm; Triticum aestivum; rheological properties; wheat gluten; protein content;     Show all 13 Subjects
Abstract:
... This paper reports the correlation between the rheological properties of bread wheat dough and the types and quantities of endosperm proteins in 28 common wheat cultivars. Different methods were used to analyse the allelic composition of these cultivars and the relative quantities of the different proteins contributing to the gluten structure. Neither dough strength (W) nor tenacity/extensibility ...
DOI:
10.1007/s10681-005-3157-z

15. Effect of heat on rheology of gluten fractions from flours with different bread-making quality

Author:
Stathopoulos, C.E.; Tsiami, A.A.; Dobraszczyk, B.J.; Schofield, J.D.
Source:
Journal of cereal science 2006 v.43 no.3 pp. 322-330
ISSN:
0733-5210
Subject:
gliadin,   etc   ; deformation; cultivars; breadmaking quality; fractionation; glutenins; elasticity (mechanics); polypeptides; breadmaking; rheological properties; Triticum aestivum; wheat gluten; heat treatment; molecular weight;     Show all 14 Subjects
Abstract:
... Flours from wheat varieties of differing bread-making quality were fractionated using a sequential salt precipitation technique. The gluten fractions in the different varieties varied in the proportion of HMW, LMW glutenins and gliadins. Their rheological behaviour was examined using constant strain (2%) small deformation oscillation tests over frequencies ranging from 0.005 to 10 Hz, before and a ...
DOI:
10.1016/j.jcs.2005.12.004

16. Relationship between gluten strength and pasta firmness in Indian durum wheats

Author:
Oak, Manoj D.; Sissons, Mike; Egan, Narelle; Tamhankar, Shubhada A.; Rao, V. Suryaprakasa; Bhosale, Suresh B.
Source:
International journal of food science & technology 2006 v.41 no.5 pp. 538-544
ISSN:
0950-5423
Subject:
gliadin,   etc   ; durum wheat; wheat gluten; firmness; pasta; rheological properties; Triticum turgidum subsp. durum; grain crops; cultivars; landraces; food processing quality; semolina; protein composition; peptides; dough; glutenins; alleles; plant genetic resources; India;     Show all 19 Subjects
Abstract:
... Selected Indian durum wheats including five newly released varieties and seven landraces were studied for their grain quality, gluten strength (sodium dodecyl sulphate-sedimentation and mixograph) and pasta making properties. Landraces were found to have good grain size, protein content, and gluten strength but they had lower test weight and semolina yield than released varieties. As protein compo ...
DOI:
10.1111/j.1365-2621.2005.01103.x

17. Do tyrosine crosslinks contribute to the formation of the gluten network in common wheat (Triticum aestivum L.) dough

Author:
Pena, E.; Bernardo, A.; Soler, C.; Jouve, N.
Source:
Journal of cereal science 2006 v.44 no.2 pp. 144-153
ISSN:
0733-5210
Subject:
gliadin,   etc   ; crosslinking; cultivars; breadmaking quality; glutenins; dough development; wheat flour; wheat; tyrosine; rheological properties; Triticum aestivum; chemical bonding; wheat gluten; molecular weight;     Show all 14 Subjects
Abstract:
... The relationships between flour proteins, the rheological properties of bread dough, and the formation of crosslinks between tyrosine residues during dough formation was investigated in 28 wheat varieties commonly cultivated in Spain. The glutenins were the most influential components for strength (W) and the ratio tenacity/extensibility (P/L), especially the high molecular weight (HMW) glutenins ...
DOI:
10.1016/j.jcs.2006.05.003

18. Synthesis of Gluten-Forming Polypeptides. 1. Biosynthesis of Gliadins and Glutenin Subunits

Author:
Abonyi, T.; Kiraly, I.; Tomoskozi, S.; Baticz, O.; Guoth, A.; Gergely, S.; Scholz, E.; Lasztity, D.; Lasztity, R.
Source:
Journal of agricultural and food chemistry 2007 v.55 no.9 pp. 3655-3660
ISSN:
0021-8561
Subject:
gliadin,   etc   ; Triticum aestivum; winter wheat; cultivars; seed development; protein synthesis; polypeptides; wheat gluten; glutenins;     Show all 9 Subjects
Abstract:
... Five winter wheat cultivars-GK Öthalom (HMW-GS composition 2*, 7+8, 5+10), Ukrainka (1, 7+8, 5+10), Palotas (2*, 7+9, 5+10), Ködmön (2*, 7+8, 5+10), and Csongrad (2*, 7+9, 2+12)-grown in Hungary and harvested in the year 2005 were studied. The biosynthesis of gluten-forming polypeptides was followed starting at the 12th day after anthesis to the 53rd. Fresh kernel weight, moisture, and dry matt ...
DOI:
10.1021/jf063143z

19. Pan Bread and Chinese White Salted Noodle Qualities of Chinese Winter Wheat Cultivars and Their Relationship with Gluten Protein Fractions

Author:
Zhang, P.; He, Z.; Zhang, Y.; Xia, X.; Liu, J.; Yan, J.; Zhang, Y.
Source:
Cereal chemistry 2007 v.84 no.4 pp. 370-378
ISSN:
0009-0352
Subject:
gliadin,   etc   ; dough development; noodles; Triticum aestivum; breads; molecular weight; cultivars; food processing quality; glutenins; genotype-environment interaction; wheat gluten; winter wheat; crop quality; fractionation; dough; sensory properties; environmental factors; genetic variation; protein content; China;     Show all 20 Subjects
Abstract:
... Improvement of food processing quality has become a major breeding objective in China. Nineteen Chinese leading winter wheat cultivars with improved quality and two Australian cultivars with high bread and noodlemaking qualities were sown in four locations for two years to investigate dough properties, pan bread, and Chinese white salted noodle (CWSN) qualities, and their association with the quan ...
DOI:
10.1094/CCHEM-84-4-0370

20. The influence of changes in gluten complex structure on technological quality of wheat (Triticum aestivum L.)

Author:
Torbica, A.; Antov, M.; Mastilovic, J.; Knezevic, D.
Source:
Food research international 2007 v.40 no.8 pp. 1038-1045
ISSN:
0963-9969
Subject:
gliadin,   etc   ; Triticum aestivum; wheat; cultivars; wheat gluten; glutenins; chemical structure; heat stress; molecular weight; rheological properties; postharvest diseases;     Show all 11 Subjects
Abstract:
... The influence of changes in glutenin-gliadin complex of grain on technological quality of the wheat variety (Triticum aestivum L.) was studied. It was shown that wheat-bug attack caused differences in electrophoregram pattern of glutenins and gliadins concerning their number, intensities and molecular weights. The environmental influence had detrimental effect on rheological properties of dough. E ...
DOI:
10.1016/j.foodres.2007.05.009

21. Effect of Microbial Transglutaminase on Dough Proteins of Hard and Soft (Triticum aestivium) and Durum (Triticum durum) Wheat Cultivars

Author:
Medina-Rodriguez, Concepcion L.; Torres, Patricia; Martinez-Bustos, Fernando; Ramirez-Wong, Benjamin; Paredes-Lopez, Octavio; Castano-Tostado, Eduardo
Source:
Cereal chemistry 2009 v.86 no.2 pp. 127-132
ISSN:
0009-0352
Subject:
gliadin,   etc   ; durum wheat; food additives; Triticum aestivum; molecular weight; grain protein; cultivars; lysine; glutenins; protein subunits; protein-glutamine gamma-glutamyltransferase; glutamine; water content; Triticum turgidum subsp. durum; wheat gluten; solubility; enzyme activity; crosslinking; dough; rheological properties; protein content;     Show all 21 Subjects
Abstract:
... Microbial transglutaminase (MTGase), a protein-glutamine γ-glutamyl transferase (E.C. 2.3.2.13), catalyzes acyl transfer reactions by introducing a covalent cross-link between l-lysine and l-glutamine residues. The use of this enzyme has been proposed as an improver to increase dough strength. The objective of this study was to assess and compare the effect of MTGase on different fractions of doug ...
DOI:
10.1094/CCHEM-86-2-0127

22. Phenotypic correlations, G × E interactions and broad sense heritability analysis of grain and flour quality characteristics in high latitude spring bread wheats from Kazakhstan and Siberia

Author:
Gómez-Becerra, Hugo Ferney; Abugalieva, Aigul; Morgounov, Alexei; Abdullayev, K.; Bekenova, L.; Yessimbekova, M.; Sereda, G.; Shpigun, S.; Tsygankov, V.; Zelenskiy, Yu; Peña, Roberto Javier; Cakmak, Ismail
Source:
Euphytica 2010 v.171 no.1 pp. 23-38
ISSN:
0014-2336
Subject:
gliadin,   etc   ; breadmaking quality; wheat flour; hardness; food composition; heritability; dough development; iron; phenotypic correlation; Triticum aestivum; genotype; cultivars; bread dough; genotype-environment interaction; wheat gluten; crop quality; zinc; spring wheat; ash content; protein content; Kazakhstan; Siberia;     Show all 22 Subjects
Abstract:
... Grain and flour samples of 42 high latitude spring bread wheat genotypes from Kazakhstan and Siberia evaluated in a multi-location trial were analyzed for grain concentrations of protein, zinc (Zn) and iron (Fe), as well as flour quality characteristics. The genotypes showed high grain protein concentrations (14-19%), but low dough strength was a common feature for most of them. Significant positi ...
DOI:
10.1007/s10681-009-9984-6

23. Effects of Crop Nutrition on Wheat Grain Composition and End Use Quality

Author:
Godfrey, Dan; Hawkesford, Malcolm J.; Powers, Stephen J.; Millar, Sam; Shewry, Peter R.
Source:
Journal of agricultural and food chemistry 2010 v.58 no.5 pp. 3012-3021
ISSN:
0021-8561
Subject:
gliadin,   etc   ; nutrient management; wheat; Triticum aestivum; nitrogen fertilizers; dough; food analysis; food composition; protein content; wheat protein; wheat gluten; cultivars; breadmaking; breadmaking quality;     Show all 14 Subjects
Abstract:
... Increasing applications of nitrogen fertilizer to wheat (from 0 to 288 kg/ha) resulted in an increased proportion of gliadin proteins and increased dough extensibility. Flour from a plot receiving 192 kg/ha N (and no S) was similar to that from a plot receiving 192 kg/ha N and 53 kg/ha S, but the proportion of omega-gliadins was increased and dough strength was more similar to that from plots with ...
DOI:
10.1021/jf9040645
PubMed:
20131902

24. Effect of cleavage enzyme, search algorithm and decoy database on mass spectrometric identification of wheat gluten proteins

Author:
Vensel, William H.; Dupont, Frances M.; Sloane, Stacia; Altenbach, Susan B.
Source:
Phytochemistry 2011 v.72 no.10 pp. 1154-1161
ISSN:
0031-9422
Subject:
gliadin,   etc   ; algorithms; amino acid sequences; chymotrypsin; computer software; cultivars; databases; energy; expressed sequence tags; glutamine; glutenins; mass spectrometry; peptides; proline; trypsin; wheat; wheat gluten;     Show all 17 Subjects
Abstract:
... While tandem mass spectrometry (MS/MS) is routinely used to identify proteins from complex mixtures, certain types of proteins present unique challenges for MS/MS analyses. The major wheat gluten proteins, gliadins and glutenins, are particularly difficult to distinguish by MS/MS. Each of these groups contains many individual proteins with similar sequences that include repetitive motifs rich in p ...
DOI:
10.1016/j.phytochem.2011.01.002
PubMed:
21292286

25. Using the Gluten Peak Tester as a tool to measure physical properties of gluten

Author:
Melnyk, John P.; Dreisoerner, Jens; Marcone, Massimo F.; Seetharaman, Koushik
Source:
Journal of cereal science 2012 v.56 no.3 pp. 561-567
ISSN:
0733-5210
Subject:
gliadin,   etc   ; baked goods; cultivars; ethanol; flour; fractionation; functional properties; glutenins; mixing; temperature; torque; wheat; wheat gluten;     Show all 13 Subjects
Abstract:
... The functional properties of wheat are largely dictated by composition and interactions of the gluten proteins. All flours contain gliadin and glutenin, but produce baked products of varying quality, which provides evidence that gluten proteins from different wheats possess different properties. A common method to study differences in gluten properties, which is utilized in this study, is fraction ...
DOI:
10.1016/j.jcs.2012.07.015

26. Comparative Analysis of Gluten Proteins in Three Durum Wheat Cultivars by a Proteomic Approach

Author:
Pompa, Marianna; Giuliani, Marcella Michela; Palermo, Carmen; Agriesti, Francesca; Centonze, Diego; Flagella, Zina
Source:
Journal of agricultural and food chemistry 2013 v.61 no.11 pp. 2606-2617
ISSN:
1520-5118
Subject:
gliadin,   etc   ; cultivars; durum wheat; gene expression regulation; glutenins; mass spectrometry; molecular weight; protein composition; proteome; proteomics; wheat gluten;     Show all 11 Subjects
Abstract:
... The gluten protein composition and expression level influence dough properties and are cultivar and environment dependent. To broaden the knowledge of the durum wheat gluten proteome, three cultivars were compared in two different growing seasons by a proteomic approach. Cultivar-specific and differentially expressed spots in the two years were identified by mass spectrometry. Significant differen ...
DOI:
10.1021/jf304566d
PubMed:
23414385

27. PacBio sequencing of gene families — A case study with wheat gluten genes

Author:
Zhang, Wei; Ciclitira, Paul; Messing, Joachim
Source:
Gene 2014 v.533 pp. 541-546
ISSN:
0378-1119
Subject:
gliadin,   etc   ; RNA; Triticum aestivum; amino acids; capillary electrophoresis; case studies; cultivars; gene amplification; genes; glutenins; molecular cloning; nucleotide sequences; seeds; sequence analysis; storage proteins; wheat; wheat gluten;     Show all 17 Subjects
Abstract:
... Amino acids in wheat (Triticum aestivum) seeds mainly accumulate in storage proteins called gliadins and glutenins. Gliadins contain α/β-, γ- and ω-types whereas glutenins contain HMW- and LMW-types. Known gliadin and glutenin sequences were largely determined through cloning and sequencing by capillary electrophoresis. This time-consuming process prevents us to intensively study the variation of ...
DOI:
10.1016/j.gene.2013.10.009

28. Differential Expression of Durum Wheat Gluten Proteome under Water Stress during Grain Filling

Author:
Giuliani, Marcella Michela; Palermo, Carmen; De Santis, Michele Andrea; Mentana, Annalisa; Pompa, Marianna; Giuzio, Luigia; Masci, Stefania; Centonze, Diego; Flagella, Zina
Source:
Journal of agricultural and food chemistry 2015 v.63 no.29 pp. 6501-6512
ISSN:
0021-8561
Subject:
gliadin,   etc   ; cultivars; filling period; glutenins; proteome; wheat protein; durum wheat; water stress; Triticum turgidum subsp. durum; wheat gluten; proteomics; gene expression regulation; protein composition;     Show all 13 Subjects
Abstract:
... Environmental stress during grain filling may affect wheat protein composition, thus influencing its final quality. A proteomic approach was used to evaluate changes in storage protein composition under water stress of two Italian durum wheat (Triticum turgidum ssp. durum) cultivars, Ciccio and Svevo. The high-molecular-weight glutenin region increased progressively in both cultivars and under two ...
DOI:
10.1021/acs.jafc.5b01635

29. Quantitative and Qualitative Assessment of Wheat Gluten Proteins and their Contribution to Instant Noodle Quality

Author:
Gulia, Neelam; Khatkar, B.S.
Source:
International journal of food properties 2015 v.18 no.8 pp. 1648-1663
ISSN:
1532-2386
Subject:
gliadin,   etc   ; alleles; cooking; correlation; cultivars; dough; dough development; extensibility; firmness; flour; glutenins; hardness; loci; noodles; oils; protein content; wheat gluten;     Show all 17 Subjects
Abstract:
... This study was carried out to examine the effect of quantity and quality of wheat gluten proteins on the quality attributes of instant fried noodles. Dough development time, dough stability, SDS sedimentation volume, gluten index and Resistance to extension/Extensibility (R/E) ratio were found to be positively correlated with glutenin content, whereas negatively associated with the quantity of gli ...
DOI:
10.1080/10942912.2013.805765

30. Preparation and chemical characterisation of glutenin macropolymer (GMP) gel

Author:
Mueller, Eva; Wieser, Herbert; Koehler, Peter
Source:
Journal of cereal science 2016 v.70 pp. 79-84
ISSN:
0733-5210
Subject:
gliadin,   etc   ; albumins; biopolymers; bread dough; breadmaking quality; crude protein; cultivars; ethanol; flour; freeze drying; gels; globulins; glutenins; starch; ultracentrifugation; washing; wheat; wheat gluten;     Show all 18 Subjects
Abstract:
... Glutenin macropolymer (GMP) is the SDS-insoluble subfraction of wheat gluten and one of the largest protein-based biopolymers in nature. Its amount in flours is strongly correlated with dough and bread quality. The aim of the present work was to optimise the preparation and to characterise the chemical composition of GMP. The best conditions for preparation were extraction of defatted flour with n ...
DOI:
10.1016/j.jcs.2016.05.021

31. Molecular characterization of α-gliadin gene sequences in Indian wheat cultivars vis-à-vis celiac disease eliciting epitopes

Author:
Kaur, Anupriya; Bains, Navtej S.; Sood, Ajit; Yadav, Bharat; Sharma, Priti; Kaur, Satinder; Garg, Monika; Midha, Vandana; Chhuneja, Parveen
Source:
Journal of plant biochemistry and biotechnology 2017 v.26 no.1 pp. 106-112
ISSN:
0971-7811
Subject:
gliadin,   etc   ; T-lymphocytes; celiac disease; cultivars; epitopes; loci; molecular cloning; multigene family; nucleotide sequences; patients; sequence analysis; wheat; wheat gluten; India;     Show all 14 Subjects
Abstract:
... α-Gliadin proteins of the wheat gluten form a multigene family encoded by genomic loci Gli-A2, Gli-B2 and Gli-D2 located on the homoeologous wheat chromosomes 6AS, 6BS, and 6DS, respectively which upon partial digestion elicits celiac disease (CD) in the genetically susceptible individuals. The present investigation was planned to study the variations in the amino acid sequence of the α-gliadin pr ...
DOI:
10.1007/s13562-016-0367-5

32. Prediction of the genetic similarity of wheat and wheat quality by reversed-phase high-performance liquid chromatography and lab-on-chip methods

Author:
Torbica, A.; Horvat, D.; Živančev, D.; Belović, M.; Šimić, G.; Magdić, D.; Đukić, N.; Dvojković, K.
Source:
Acta alimentaria 2017 v.46 no.2 pp. 137-144
ISSN:
1588-2535
Subject:
gliadin,   etc   ; amylographs; cultivars; falling number; genetic similarity; glutenins; molecular weight; prediction; principal component analysis; protein content; reversed-phase high performance liquid chromatography; solubility; solvents; wheat; wheat gluten;     Show all 15 Subjects
Abstract:
... The aim of this study was to compare efficiency of RP-HPLC (Reversed-Phase High-Performance Liquid Chromatography) and LOC (Lab-on-Chip) methods for wheat gluten protein quantification regarding clustering of wheat cultivars according to the genetic similarity (HMW-GS combinations), as well as to explore relations of these two methods to wheat quality parameters. For that purpose, wheat quality pa ...
DOI:
10.1556/066.2016.0003

33. Characterization of wheat gluten subunits by liquid chromatography – Mass spectrometry and their relationship to technological quality of wheat

Author:
Aghagholizadeh, Roya; Kadivar, Mahdi; Nazari, Mohammad; Mousavi, Fatemeh; Azizi, Mohammad Hossein; Zahedi, Morteza; Rahiminezhad, Mohammad Reza
Source:
Journal of cereal science 2017 v.76 pp. 229-235
ISSN:
0733-5210
Subject:
gliadin,   etc   ; baking; cultivars; flat breads; glutenins; liquid chromatography; mass spectrometry; peptides; storage proteins; trypsin; wheat; wheat gluten;     Show all 12 Subjects
Abstract:
... The quality of common wheat is largely influenced by the composition of its storage proteins. The currently presented research explores factors influencing observed differences in quality and quantity between wheat cultivars, in particular in relation to gluten composition and its relationship to technological characteristics. Eight wheat cultivars (H. Wieser, Seilmeier, W., Belitz, H.D., 1994 Par ...
DOI:
10.1016/j.jcs.2017.06.016