Results 11 to 20 of about 6,552 (233)
Down-regulating γ-gliadins in bread wheat leads to non-specific increases in other gluten proteins and has no major effect on dough gluten strength. [PDF]
PLoS ONE, 2011 BACKGROUND: Gliadins are a major component of gluten proteins but their role in the mixing of dough is not well understood because their contribution to wheat flour functional properties are not as clear as for the glutenin fraction.
Fernando Pistón +3 more
doaj +9 more sources
Allelic Analysis of the Gli-B1 Locus in Hexaploid Wheat Using Reverse-Phase–Ultra-Performance Liquid Chromatography [PDF]
MoleculesWheat (Triticum aestivum L.) omega-5 gliadin, a major allergen responsible for wheat-dependent exercise-induced anaphylaxis in humans, is encoded by genes located at the Gli-B1 locus on chromosome 1B, which exhibits genetic polymorphism.
Jong-Yeol Lee +4 more
doaj +2 more sources
Molecules, 2021 This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins).
Konrad KŁosok +2 more
exaly +3 more sources
Assessment of intra- and inter-genetic diversity in tetraploid and hexaploid wheat genotypes based on omega, gamma and alpha-gliadin profiles [PDF]
PeerJ, 2023 Durum and bread wheat are well adapted to the Mediterranean Basin. Twenty-three genotypes of each species were grown to evaluate the intra- and inter-genetic diversity based on omega (ω), gamma (γ) and alpha (α)-gliadin profiles. To achieve this purpose,
Jameel M. Al-Khayri +10 more
doaj +2 more sources
Foods, 2023 This study aimed to investigate the effects of water-unextractable arabinoxylan (WUAX) on the gluten network structure, especially on gliadins and glutenins. The results indicated that the free sulfhydryl (free SH) of gliadins increased by 25.5% with 100
Fan Li +6 more
doaj +1 more source
Applied Biological Chemistry, 2023 In allergic individuals, ingestion of wheat can lead to wheat-dependent exercise-induced anaphylaxis (WDEIA). Many studies have been conducted to find WDEIA allergen–deficient wheat, including by generating omega-5 gliadin antibodies.
Jae-Ryeong Sim, Jong-Yeol Lee, Sewon Kim
doaj +1 more source
Analysis of interrelations between wheat protein fractions composition and its technological quality with combined multivariate and univariate statistics [PDF]
Hemijska Industrija, 2014 Data on protein fractions proportion obtained with RP-HPLC and technological quality parameters for 29 wheat cultivars grown in Serbia and Croatia were used for studying of interrelations among wheat protein fractions with different solubility ...
Mastilović Jasna S. +7 more
doaj +1 more source
Frontiers in Plant Science, 2020 The wheat gliadins are a complex group of flour proteins that can trigger celiac disease and serious food allergies. As a result, mutation breeding and biotechnology approaches are being used to develop new wheat lines with reduced immunogenic potential.
You-Ran Jang +10 more
doaj +1 more source
Frontiers in Plant Science, 2022 Gliadin is a group of grain storage proteins that confers extensibility/viscosity to the dough and are vital to end-use quality in wheat. Moreover, gliadins are one of the important components for nutritional quality because they contain the nutritional ...
Zhengfu Zhou +17 more
doaj +1 more source
The introgression of RNAi silencing of γ-gliadins into commercial lines of bread wheat changes the mixing and technological properties of the dough. [PDF]
PLoS ONE, 2012 In the present work the effects on dough quality by the down-regulation of γ-gliadins in different genetic backgrounds of bread wheat were investigated. RNAi-mediated silencing of γ-gliadins was introgressed by conventional crossing into three commercial
Javier Gil-Humanes +4 more
doaj +1 more source