Results 41 to 50 of about 6,552 (233)
The Ability of the Yeast Wickerhamomyces anomalus to Hydrolyze Immunogenic Wheat Gliadin Proteins
Foods, 2022 Gliadins proteins make up around 30% of total wheat flour proteins. They are involved in many immune disorders affecting an increasing number of people who eat foods made with wheat flour.
Paula Xiomara Méndez +3 more
doaj +1 more source
Heterogeneity of wheat endosperm proteolipids (CM proteins) [PDF]
, 1975 Proteins extracted with CHCl3-MeOH from wheat endosperm have been fractionated by Sephadex G-100 and the 15 000–20 000 MW range fraction, designated CM protein, has been examined by combined electrofocusing (pH range 5–8) and electrophoresis (pH 3.2) and
Aragoncillo +27 more
core +2 more sources
A universal approach to eliminate antigenic properties of alpha-gliadin peptides in celiac disease. [PDF]
PLoS ONE, 2010 Celiac disease is caused by an uncontrolled immune response to gluten, a heterogeneous mixture of wheat storage proteins, including the α-gliadins. It has been shown that α-gliadins harbor several major epitopes involved in the disease pathogenesis.
Cristina Mitea +12 more
doaj +1 more source
Chromosomal control of non-gliadin proteins from the 70% ethanol extract of wheat endosperm
, 1975 The non-gliadin fraction of the 70% ethanol extracts of compensated nulli-tetrasomics and ditelosomics of Triticum aestivum cv. Chinese Spring has been analyzed by combined electrofocusing and electrophoresis.
A. Bozzini +19 more
core +1 more source
Climate Change Threatens Micronutrient Density of European Winter Wheat
Advanced Science, EarlyView.Micronutrients are vital for human health. Wheat is a major staple crop and a significant source of minerals and B‐vitamins. The impact of climate change on their content remains largely unknown. We evaluated micronutrient levels in European winter wheat grown under historical and projected climate conditions. Our findings indicate that future climates
Da Cao +17 more
wiley +1 more source
BMC Plant Biology, 2018 Background Omega-5 gliadins are a group of highly repetitive gluten proteins in wheat flour encoded on the 1B chromosome of hexaploid wheat. These proteins are the major sensitizing allergens in a severe form of food allergy called wheat-dependent ...
Susan B. Altenbach +10 more
doaj +1 more source
Separations, 2022 To characterize and compare the protein quality of ten durum wheat genotypes grown under three cropping modalities in Algeria (subhumid in Algiers, subhumid-semiarid in Constantine, and semiarid in Sétif), the protein profile of their kernels was ...
Nesrine Hacini +4 more
doaj +1 more source
Chromosomal control of wheat endosperm proteins. A critical review. [PDF]
, 1977 Progress made in the chromosomal location of structural genes for wheat endosperm proteins, and in the study of the regulation and quantitative expression of these genes, by using aneuploids and by related techniques, is critically evaluated ...
Aragoncillo Ballesteros, Cipriano +3 more
core +2 more sources
The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota Profile [PDF]
, 2018 The study evaluated the symptoms, acceptance, and digestibility of bread made from transgenic low-gliadin wheat, in comparison with gluten free bread, in Non-coeliac gluten sensitivity (NCGS) patients, considering clinical/sensory parameters and gut ...
Comino Montilla, Isabel María +10 more
core +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background There is an increasing interest in healthier, nutrient‐rich foods so alternative grains produced in smaller quantities—including spelt wheat (Triticum spelta L.)—have once again become the focus of consumers. At the same time, the scientific proof of these claims is incomplete.
Edina Jaksics +10 more
wiley +1 more source