Results 61 to 70 of about 6,552 (233)

Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Foods, 2021
Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same ...
Marina Schopf, Katharina Anne Scherf
doaj   +1 more source

Optimization of Multi‐Millet Cookie Formulation Using Mixture Design and Their Physicochemical Characterization

Food Safety and Health, EarlyView.
Sensory‐driven optimization of multi‐millet cookie formulation using RSM. ABSTRACT The effect of the composition of multi‐millet flour on the sensory acceptability of gluten‐free cookies containing xanthan gum as a binding agent was investigated and optimized.
Akash Kumar, Shashi Shekhar Mishra, Rekha Kaushik, Rahul Mehra, Shiv Kumar   +4 more
wiley   +1 more source

Celiac disease specific prolamin peptide content of wheat relatives and wild species determined by ELISA assays and bioinformatics analyses. [PDF]

, 2015
Enzyme-linked immunosorbent assays (ELISAs) are widely used to determine gluten contamination in gluten-free and low gluten food samples. ELISA assays developed using monoclonal antibodies against known toxic peptides have an advantage in the ...
Gell, Gyöngyvér Mónika, Juhász, Angéla, Kormosné Bugyi, Zsuzsanna, Kovács, Krisztina, Molnár, István, Tömösközi, Sándor   +5 more
core   +3 more sources

Production and molecular characterization of bread wheat lines with reduced amount of α-type gliadins

BMC Plant Biology, 2017
Background Among wheat gluten proteins, the α-type gliadins are the major responsible for celiac disease, an autoimmune disorder that affects about 1% of the world population.
Francesco Camerlengo, Francesco Sestili, Marco Silvestri, Giuseppe Colaprico, Benedetta Margiotta, Roberto Ruggeri, Roberta Lupi, Stefania Masci, Domenico Lafiandra   +8 more
doaj   +1 more source

CRISPR/Cas9 Gene Editing of Gluten in Wheat to Reduce Gluten Content and Exposure—Reviewing Methods to Screen for Coeliac Safety

Frontiers in Nutrition, 2020
Ingestion of gluten proteins (gliadins and glutenins) from wheat, barley and rye can cause coeliac disease (CD) in genetically predisposed individuals. The only remedy is a strict and lifelong gluten-free diet. There is a growing desire for coeliac-safe,
Aurelie Jouanin, Aurelie Jouanin, Luud J. W. J. Gilissen, Luud J. W. J. Gilissen, Jan G. Schaart, Fiona J. Leigh, James Cockram, Emma J. Wallington, Lesley A. Boyd, Hetty C. van den Broeck, Ingrid M. van der Meer, A. H. P. America, Richard Gerardus Franciscus Visser, Marinus J. M. Smulders   +13 more
doaj   +1 more source

Characterization of gliadin, secalin and hordein fractions using analytical techniques

Scientific Reports, 2021
Prolamins, alcohol soluble storage proteins of the Triticeae tribe of Gramineae family, are known as gliadin, secalin and hordein in wheat, rye and barley respectively.
Monika Rani, Dalbir Singh Sogi, Balmeet Singh Gill   +2 more
doaj   +1 more source

Low-gluten, nontransgenic wheat engineered with CRISPR/Cas9 [PDF]

, 2018
Coeliac disease is an autoimmune disorder triggered in genetically predisposed individuals by the ingestion of gluten proteins from wheat, barley and rye. The a-gliadin gene family of wheat contains four highly stimulatory peptides, of which the 33-mer
Barro, Francisco, Gil Humanes, Javier, Giménez, María J., Ozuna Serafini, Carmen Victoria, Sousa Martín, Carolina, Sánchez León, Susana, Voytas, Daniel F.   +6 more
core   +1 more source

Sensitization profiles in patients with wheat‐dependent exercise‐induced anaphylaxis: practical aspects for allergy workup

JDDG: Journal der Deutschen Dermatologischen Gesellschaft, EarlyView.
Summary Background Wheat‐dependent exercise‐induced anaphylaxis (WDEIA) occurs after ingestion of wheat/gluten in the presence of various cofactors. Here, we characterized the sensitization spectrum to various wheat flours, as revealed by skin prick test (SPT) and specific IgE (sIgE) against wheat flour, gluten, and various wheat components.
Enna M. Schwarze, Carolin C. Albers, Randolf Brehler, Mathias Sulk   +3 more
wiley   +1 more source

Alien introgressions and chromosomal rearrangements do not affect the activity of gliadin-coding genes in hybrid lines of Triticum aestivum L. × Aegilops columnaris Zhuk

Вавиловский журнал генетики и селекции, 2018
Using chromosome C-banding and electrophoresis of grain storage proteins, gliadins, 17 Triticum aestivumAegilops columnaris lines with substitutions of chromosomes of homoeologous groups 1 and 6 were examined.
A. Yu. Novoselskaya-Dragovich, A. A. Yankovskaya, E. D. Badaeva   +2 more
doaj   +1 more source

Characterization of Changes in Gluten Proteins in Low-Gliadin Transgenic Wheat Lines in Response to Application of Different Nitrogen Regimes [PDF]

, 2017
Gluten proteins are major determinants of the bread making quality of wheat but also of important gluten-related disorders. The gluten protein accumulation during grain filling is strongly influenced by nitrogen fertilization.
Barro Losada, Francisco, García-Molina, María D.   +1 more
core   +1 more source