FT-Raman Spectroscopy as a Tool to Study the Secondary Structures of Wheat Gliadin Proteins
Molecules, 2021 Raman spectroscopy is a useful method in biological, biomedical, food, and agricultural studies, allowing the simultaneous examination of various chemical compounds and evaluation of molecular changes occurring in tested objects.
Iwona Stawoska +4 more
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Acta Agriculturae Slovenica, 2020 The genetic diversity of gliadins in twenty two einkorn accessions preserved under long-term seed storage condition in the National gene bank of Bulgaria were evaluated, using acid polyacrylamide-gel electrophoresis (Acid-PAGE).
Gergana Nikolova DESHEVA +2 more
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Variations in yield and gluten proteins in durum wheat varieties under late-season foliar versus soil application of nitrogen fertilizer in a northern Mediterranean environment [PDF]
, 2017 BACKGROUND: With the increasing demand for high-quality foodstuffs and concern for environmental sustainability, late-season nitrogen (N) foliar fertilization of common wheat is now an important and widespread practice.
Bonas, Urbana +6 more
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Relationships between puroindoline A-prolamin interactions and wheat grain hardness.
PLoS ONE, 2020 Grain hardness is an important quality trait of cereal crops. In wheat, it is mainly determined by the Hardness locus that harbors genes encoding puroindoline A (PINA) and puroindoline B (PINB).
Nathalie Geneix +7 more
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The γ-gliadin multigene family in common wheat (
BMC Genomics, 2009 Background The unique properties of wheat flour primarily depend on gluten, which is the most important source of protein for human being. γ-Gliadins have been considered to be the most ancient of the wheat gluten family.
Chen Qing +5 more
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Frontiers in Nutrition, 2020 Recent studies suggested that gliadin proteins from the ancient diploid einkorn wheat Triticum monococcum retained a reduced number of immunogenic peptides for celiac disease patients because of a high in vitro digestibility with respect to hexaploid ...
Luigia Di Stasio +7 more
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Gluten Immunogenic Peptides as Standard for the Evaluation of Potential Harmful Prolamin Content in Food and Human Specimen [PDF]
, 2018 Gluten is a complex mixture of storage proteins in cereals like wheat, barley, and rye. Prolamins are the main components of gluten. Their high content in proline and glutamine makes them water-insoluble and difficult to digest in the gastrointestinal ...
Cebolla Ramírez, Ángel +3 more
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Gluten Protein Compositional Changes in Response to Nitrogen Application Rate
Agronomy, 2021 Field trials were conducted to evaluate the effect of nitrogen level on wheat protein content and composition in 16 cultivars over two years at three locations.
Daniela Horvat +5 more
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The genetic diversity of gliadins in Aegilops geniculata from Algeria
Czech Journal of Genetics and Plant Breeding, 2015 The gliadins of the wild wheat Aegilops geniculata represent a valuable gene pool in breeding for bread making quality. The genetic diversity of gliadins in A.
Asma MEDOURI +2 more
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Diversity and Genetic structure of the Spanish collection of durum wheat (Triticum turgidum L) landraces [PDF]
, 2012 The objectives of this study were to assess diversity and genetic structure of a collection of Spanish durum wheat (Triticum turgidum L) landraces, using SSRs, DArTs and gliadin-markers, and to correlate the distribution of diversity with geographic and ...
Ruiz Valcárcel, Magdalena +5 more
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