Results 181 to 190 of about 6,552 (233)
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Colloid and Polymer Science, 2016
Bio-derived, fully biodegradable closed-cell micro- and nanocellular foams were generated from gliadin. Gliadin, an abundantly available wheat storage protein, was extracted with aqueous ethanol from wheat gluten. For the newly developed foaming process, dry gliadin powder was plasticized by equal volumes of water and ethanol resulting in a ...
Silke Quester, H.F.M. Klemmer, R. Strey
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Bio-derived, fully biodegradable closed-cell micro- and nanocellular foams were generated from gliadin. Gliadin, an abundantly available wheat storage protein, was extracted with aqueous ethanol from wheat gluten. For the newly developed foaming process, dry gliadin powder was plasticized by equal volumes of water and ethanol resulting in a ...
Silke Quester, H.F.M. Klemmer, R. Strey
openaire +1 more source
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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Foaming Properties of Wheat Gliadin
Journal of Agricultural and Food Chemistry, 2011We studied gliadin solubility, surface tension and foam behavior, and the presence of different gliadin types in gliadin aqueous solutions and foams as a function of pH. Gliadin has excellent foaming properties only at neutral and alkaline pH. Its solubility is minimal near neutral pH, while almost complete at acidic and alkaline pH.
Bert G, Thewissen +3 more
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An accurate fluorometric method to measure the breakdown of gliadin and gliadin peptides
Clinica Chimica Acta, 1981A simple and accurate method is described to measure the breakdown of gliadin and gliadin peptides. It involves measuring the release of the predominant amino acids glutamine and glutamic acid using a fluorometric double enzyme assay and contains none of the problems normally associated with previously used techniques.
G, Bruce, J F, Woodley
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Enzyme-linked immunosorbent assay for wheat α-gliadin and whole gliadin
Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 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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Pathology, 2011
It was the discovery in 1997 that tissue transglutaminase (tTG) is the target autoantigen for anti-endomysial antibodies that triggered off significant progress both in the understanding of coeliac disease (CD) and in the serological assay available to assist in the diagnosis. The realisation that tTG is important in unmasking of B and T lymphocyte neo-
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It was the discovery in 1997 that tissue transglutaminase (tTG) is the target autoantigen for anti-endomysial antibodies that triggered off significant progress both in the understanding of coeliac disease (CD) and in the serological assay available to assist in the diagnosis. The realisation that tTG is important in unmasking of B and T lymphocyte neo-
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Journal of Food Science, 1991
ABSTRACT Crude wheat gliadin from acetic acid solution showed lower water sorption by pulse and frontal Inverse Gas Chromatography methods as compared to a static method but the pulse data for a highly purified Ponca wheat gliadin from ethanol agreed with static data for crude gliadin.
BARBARA IL +2 more
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ABSTRACT Crude wheat gliadin from acetic acid solution showed lower water sorption by pulse and frontal Inverse Gas Chromatography methods as compared to a static method but the pulse data for a highly purified Ponca wheat gliadin from ethanol agreed with static data for crude gliadin.
BARBARA IL +2 more
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Nature, 1938
MITCHELL1 has reported that under suitable conditions proteins can be spread from a solution to give films the force-area curves of which show a sharp transition point in the region of 1–2 dynes/cm., the extrapolated areas of the two distinct portions of the curve being approximately 0.3 and 0.7 × 10−7gm. /sq. cm. respectively.
G. I. JENKINS, T. W. J. TAYLOR
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MITCHELL1 has reported that under suitable conditions proteins can be spread from a solution to give films the force-area curves of which show a sharp transition point in the region of 1–2 dynes/cm., the extrapolated areas of the two distinct portions of the curve being approximately 0.3 and 0.7 × 10−7gm. /sq. cm. respectively.
G. I. JENKINS, T. W. J. TAYLOR
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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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