Results 41 to 50 of about 14,422 (235)

Microcellular foams made from gliadin [PDF]

, 2014
We have generated closed-cell microcellular foams from gliadin, an abundantly available wheat storage protein. The extraction procedure of gliadin from wheat gluten, which involves only the natural solvents water and ethanol, respectively, is described ...
Strey, R., R. Strey, Dahesh, Mohsen, Quester, S., M. Dahesh, S. Quester   +5 more
core   +1 more source

Engineering of Kuma030: A Gliadin Peptidase That Rapidly Degrades Immunogenic Gliadin Peptides in Gastric Conditions [PDF]

, 2015
Celiac disease is characterized by intestinal inflammation triggered by gliadin, a component of dietary gluten. Oral administration of proteases that can rapidly degrade gliadin in the gastric compartment has been proposed as a treatment for celiac ...
Gaetano Montelione (1366923), Christine Tinberg, Carmen Gianfrani, Gianfrani, Carmen, Shirley Paski (1366914), Clancey Wolf (1366929), Rongjin Guan (1366932), Alessandra Camarca, Montelione, Gaetano, Justin B. Siegel (1366917), Christine Tinberg (1366920), Clancey Wolf, Paski, Shirley, Carmen Gianfrani (228916), Camarca, Alessandra, Shirley Paski, David Baker, Gaetano Montelione, Baker, David, Pultz, Ingrid S, Siegel, Justin B, Alessandra Camarca (266573), Guan, Rongjin, David Baker (11642), Ingrid S. Pultz, Rongjin Guan, Ingrid S. Pultz (1366926), Wolf, Clancey, Justin B. Siegel, Tinberg, Christine   +29 more
core   +1 more source

Functional differentiation of semolina gluten proteins from break and reduction passages in pasta making

Applied Food Research
The optimal design of durum wheat milling diagrams can influence the distribution of semolina gluten subunits across different milling passages. This study focused on the preparation of pasta using varying ratios of gliadin/glutenin (gli/glu) extracted ...
Saeed Moammaei, Amin Seyed Yagoubi, Amir Pouya Ghandehari Yazdi, Zahra Aliyari, Milad Pero, Fatemeh Kouhsari, Jafar Mohammadzadeh Milani   +6 more
doaj   +1 more source

Identification of gliadin-binding peptides by phage display

BMC Biotechnology, 2011
Background Coeliac disease (CD) is a common and complex disorder of the small intestine caused by intolerance to wheat gluten and related edible cereals like barley and rye.
Östman Sofia, Hoffmann Karolina, Chen Tingsu, Sandberg Ann-Sofie, Olsson Olof   +4 more
doaj   +1 more source

A New Protocol for Measuring Gluten Index: Assessing Gluten Quality Independent of Protein Quantity

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives When assessing wheat gluten quality, traditional dough rheological tests often confound protein quality with protein quantity, making it difficult to distinguish the contribution of each factor. This study presents a modified gluten index (GI) protocol designed to evaluate wheat gluten quality independent of protein ...
Kun Wang, Dale Taylor, Carly Isaak, Bin Xiao Fu   +3 more
wiley   +1 more source

Passage of Gliadin into Human Breast Milk [PDF]

Acta Paediatrica, 1986
ABSTRACT. Samples of breast milk were taken from 53 women following the ingestion of 20 g of gluten. The samples were analysed for the presence of gliadin by a double‐antibody sandwich enzyme immunoassay. Gliadin (5–95 ng/ml) was detected in 54/80 samples collected at various stages of lactation.
TRONCONE, RICCARDO, SCARCELLA A, DONATIELLO A, CANNATARO P, TARABUSO A, AURICCHIO S.   +5 more
openaire   +4 more sources

Effects of Early, High Moisture Harvesting on Grain, Milling, Flour, and Baking Quality of Six Winter Wheat Varieties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Three US soft wheat varieties (Hilliard, Wilson, and Kokosing), one Korean soft wheat variety (Olgeru), and two Korean hard wheat varieties (Keumkang and Sukang) were harvested three times on weekly intervals beginning at approximately 20% grain moisture, and were evaluated for grain, milling, flour quality, and ...
Prabath Senanayaka Mudiyanselage, Jinhee Park, Byung‐Kee Baik, Laura E. Lindsey   +3 more
wiley   +1 more source

Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley   +1 more source

Identifcation of some local wheat varieties by high performance liquid chromatography technique

مجلة مركز بحوث التقنيات الاحيائية, 2010
Gliadin protein of three soft wheat cultivars namely Abu-Ghraib, IPA 99 and AL-Littefia was extracted and separation by high performance liquid chromatography HPLC.
Makarim Ali Mousa, Farook Fathel. Al- nouri, Sabri Ch. Abood   +2 more
doaj   +1 more source

Research Progress Based on Gliadin Delivery Systems

Shipin gongye ke-ji, 2023
Gliadins, as prolamins extracted from wheat, have become potential promising carriers of multitudinous functional components due to their excellent biocompatibility, hydrophobicity, micropolarity, tackiness and ability to modify and enhance the release ...
Zhen TONG, Yanxiang GAO
doaj   +1 more source