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1. Production and molecular characterization of bread wheat lines with reduced amount of α-type gliadins

Author:
Camerlengo, Francesco; Sestili, Francesco; Silvestri, Marco; Colaprico, Giuseppe; Margiotta, Benedetta; Ruggeri, Roberto; Lupi, Roberta; Masci, Stefania; Lafiandra, Domenico
Source:
BMC plant biology 2017 v.17 no.1 pp. 248
ISSN:
1471-2229
Subject:
gliadin,   etc   ; amino acid sequences; celiac disease; cultivars; epitopes; gene expression; introgression; loci; multigene family; mutation; pleiotropy; toxicity; wheat; wheat gluten;     Show all 14 Subjects
Abstract:
... BACKGROUND: Among wheat gluten proteins, the α-type gliadins are the major responsible for celiac disease, an autoimmune disorder that affects about 1% of the world population. In fact, these proteins contain several toxic and immunogenic epitopes that trigger the onset of the disease. The α-type gliadins are a multigene family, encoded by genes located at the complex Gli-2 loci. RESULTS: Here, th ...
DOI:
10.1186/s12870-017-1211-3
PubMed:
29258439
PubMed Central:
PMC5738072

2. Analysis of expressed sequence tags from a single wheat cultivar facilitates interpretation of tandem mass spectrometry data and discrimination of gamma gliadin proteins that may play different functional roles in flour

Author:
Altenbach, Susan B.; Vensel, William H.; DuPont, Frances M.
Source:
BMC plant biology 2010 v.10 pp. 363
ISSN:
1471-2229
Subject:
gliadin,   etc   ; Triticum aestivum; wheat; cultivars; wheat flour; wheat gluten; plant proteins; expressed sequence tags; genetic complementation; cysteine; gene expression regulation; spectral analysis; mass spectrometry; amino acid sequences;     Show all 14 Subjects
Abstract:
... Background: The gamma gliadins are a complex group of proteins that together with other gluten proteins determine the functional properties of wheat flour. The proteins have unusually high levels of glutamine and proline and contain large regions of repetitive sequences. While most gamma gliadins are monomeric proteins containing eight conserved cysteine residues, some contain an additional cystei ...
Handle:
10113/39968
DOI:
10.1186/1471-2229-10-7
PubMed:
20064259
PubMed Central:
PMC2827424

3. Gluten proteins from spelt (Triticum aestivum ssp. spelta) cultivars: A rheological and size-exclusion high-performance liquid chromatography study

Author:
Schober, T.J.; Bean, S.R.; Kuhn, M.
Source:
Journal of cereal science 2006 v.44 no.2 pp. 161
ISSN:
0733-5210
Subject:
gliadin,   etc   ; wheat; Triticum aestivum subsp. spelta; cultivars; wheat gluten; protein composition; particle size; rheological properties; swelling (materials); high performance liquid chromatography; size exclusion chromatography; strain differences;     Show all 12 Subjects
Abstract:
... The aim of this study was to understand the chemistry of spelt (Triticum aestivum ssp. spelta) gluten in relation to its quality, to classify European spelt cultivars based on gluten quality, and to compare their protein compositions with those of modern wheats. Gluten quality of two sets of 25 spelt cultivars was studied using dynamic oscillatory and creep tests, an SDS sedimentation test, moistu ...
Handle:
10113/8787
DOI:
10.1016/j.jcs.2006.05.007

4. Fractionation and quantitative differences of glutenin from wheat varieties varying in baking quality

Author:
Huebner, F.R.; Wall, J.S.
Source:
Cereal chemistry 1976 v.53 no.2 pp. 258
ISSN:
0009-0352
Subject:
gliadin,   etc   ; Triticum; varieties; cultivars; wheat flour; wheat protein; wheat gluten; glutenins; fractionation; genetic variation; quantitative analysis; amino acid composition; dough development; breadmaking quality; protein aggregates;     Show all 15 Subjects
Abstract:
... Properties of glutenin and other wheat proteins that may be responsible for varietal differences in wheat flour performance were investigated. The proteins from several wheat flours differing in mixing time and dough strengths were extracted with a solution of 0.1 N acetic acid, 3 M urea and 0.01 N hexadecyltrimethylammonium bromide buffer. After dialysis and lyophilization, the extract was dissol ...
Handle:
10113/29989