Results 191 to 200 of about 14,422 (235)
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Plant Science, 1988
Abstract A low stringency screening of a wheat ( Triticum aestivum L.) genomic library produced three types of γ gliadin clones. The sequence of one clone, λ10–20, encoded a γ gliadin of 34.3 kDa. Comparisons of this protein with the proteins encoded by other γ gliadin DNA sequences revealed a general γ gliadin structure: a 19-residue signal peptide;
Kay Scheets, Charles Hedgcoth
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Abstract A low stringency screening of a wheat ( Triticum aestivum L.) genomic library produced three types of γ gliadin clones. The sequence of one clone, λ10–20, encoded a γ gliadin of 34.3 kDa. Comparisons of this protein with the proteins encoded by other γ gliadin DNA sequences revealed a general γ gliadin structure: a 19-residue signal peptide;
Kay Scheets, Charles Hedgcoth
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Correlation between gliadin bands
Theoretical and Applied Genetics, 1983Starch gel electrophoresis of gliadins was carried out for 37 bread wheat cultivars chosen for their distant relationships. Simple correlations were calculated between each of the 41 bands (variates) observed with these wheats. It was found that a band is usually negatively correlated with the two neighbouring mobility bands.
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Separation and characterization of α-gliadin fractions
Biochimica et Biophysica Acta (BBA) - Protein Structure, 1971Abstract The α-gliadin protein fraction (from hard red winter wheat) obtained by an ultracentrifugation technique has been further fractionated into four subfractions by ion exchange on sulfoethyl cellulose in a solvent that contained 8 M urea. The subfractions differ in electrophoretic mobility upon gel electrophoresis at pH 3.3.
S G, Platt, D D, Kasarda
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Food Chemistry, 2013
To clarify the conformational changes of gliadins (Glia) upon complexation with anthocyanidins (in particular cyanidin, Cya), the interaction of Glia with a coumarin derivative (3-ethoxycarbonylcoumarin, 3-EcC), having a benzocondensed structure similar to that of Cya, has been investigated by NMR, IR, and Raman spectroscopy under acidic and neutral ...
TOZZI, SILVIA +2 more
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To clarify the conformational changes of gliadins (Glia) upon complexation with anthocyanidins (in particular cyanidin, Cya), the interaction of Glia with a coumarin derivative (3-ethoxycarbonylcoumarin, 3-EcC), having a benzocondensed structure similar to that of Cya, has been investigated by NMR, IR, and Raman spectroscopy under acidic and neutral ...
TOZZI, SILVIA +2 more
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1978
Becarri, in 1745, and Einhof, in 1805, were the first to study the proteins present in wheat flour, but the name ‘gliadin’ was not known until 1820 when Taddei used this name to describe the alcohol-soluble protein components of flour. Since then, an ever-increasing amount of literature has appeared on gliadin. Up to 1970, Chemical Abstracts quotes 536
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Becarri, in 1745, and Einhof, in 1805, were the first to study the proteins present in wheat flour, but the name ‘gliadin’ was not known until 1820 when Taddei used this name to describe the alcohol-soluble protein components of flour. Since then, an ever-increasing amount of literature has appeared on gliadin. Up to 1970, Chemical Abstracts quotes 536
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A sandwich enzyme immunoassay for wheat gliadin
Journal of Immunological Methods, 1986A sandwich double antibody solid-phase enzyme immunoassay (EIA) that can detect and quantitate gliadin is described. Quantitative analysis could be carried out in the range of 5-400 ng/ml and the assay was more sensitive than inhibition EIA. Gliadin possessed weak cross-reactivity with oats, maize and rice prolamines.
TRONCONE, RICCARDO +5 more
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Isolation of a cappelle‐desprez gliadin
Journal of the Science of Food and Agriculture, 1975AbstractA Cappelle‐Desprez gliadin, previously unreported, has been isolated. It appears to be a single‐chain protein with a molecular weight of only 18 000, considerably lower than that of any other gliadin so far isolated. Its amino acid composition, though broadly typical of the class, has surprising characteristics, such as 7 Met, 7 CySSCy, but ...
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Enzyme-linked immunosorbent assay for wheat α-gliadin and whole gliadin
BBA - Proteins and Proteomics, 1982Abstract Competitive and noncompetitive heterogeneous enzyme immunoassays for quantitation of A-gliadin and whole gliadin have been developed using antigen-, antibody- or Protein A-horseradish peroxidase conjugates. The efficiencies of three different coupling procedures were compared.
Helena Windemann +2 more
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Journal of Pediatric Gastroenterology and Nutrition, 1991
TRONCONE, RICCARDO, FERGUSON A.
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TRONCONE, RICCARDO, FERGUSON A.
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