Results 181 to 190 of about 4,963 (218)

Reoxidation Behavior of Wheat and Rye Glutelin Subunits

Cereal Chemistry, 2001
ABSTRACTThe ability of HMW and LMW subunits of wheat glutelin to form a polymeric gluten network by intermolecular disulfide bonds is responsible for the unique rheological properties and baking quality of wheat dough. Because the mechanism of gluten formation is not fully understood, the reoxidation behavior of HMW and LMW subunits of wheat glutelin ...
Susanne Antes, Herbert Wieser
openaire   +1 more source

Expression of a rice glutelin promoter in transgenic tobacco

Plant Molecular Biology, 1990
A chimeric gene consisting of the 5' flanking sequences of a rice glutelin gene (Gt3) linked to the chloramphenicol acetyltransferase (CAT) coding segment was introduced into tobacco via Agrobacterium tumefaciens-mediated transformation. CAT enzyme activity could be detected in extracts from seeds as early as 8 days after flowering and obtained a ...
D J, Leisy, J, Hnilo, Y, Zhao, T W, Okita   +3 more
openaire   +2 more sources

Identification of novel glutelin subunits and a comparison of glutelin composition between japonica and indica rice (Oryza sativa L.)

Journal of Cereal Science, 2013
Abstract Glutelin, a major protein in rice grains, is encoded by a multigene family. However, its protein composition is not well characterised. Here, we identified and characterised two novel glutelin subunits, GluBX and GluC. The individual glutelin subunits of japonica cv. Nipponbare and indica cv.
Ying He, Shuzhen Wang, Yi Ding
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[Comparative investigations of partial amino acid sequences of prolamines and glutelins from cereals. II. Fractionation of glutelins (author's transl)].

Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 1981
Glutelins of wheat, rye, barley, oats, rice, sorghum and maize, which remain as residual proteins after extraction of defatted flours with water, salt solution and aqueous ethanol, were successively extracted with dilute acetic acid. Protein distribution and amino acid composition differ greatly with wheat, rye, barley, oats and rice and depend on the ...
H, Wieser, W, Seilmeier, H D, Belitz
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Studies on glutelins. IV. The glutelins of corn (Zea Mays)

Journal of the Franklin Institute, 1928
D. Breese Jones, Frank A. Csonka
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Studies on glutelines. II. The glutelin of rice (oryza sativa)

Journal of the Franklin Institute, 1927
D Breese Jones, Frank A Csonka
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glutelin, n.

2023
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Heterogeneity of Rice Glutelin

Agricultural and Biological Chemistry, 1970
Masatoshi Takeda, Yasunosuke Namba, Yataro Nunokawa   +2 more
openaire   +1 more source

Formation, structural characteristics, foaming and emulsifying properties of rice glutelin fibrils

Food Chemistry, 2021
li wang, Zhengxing Chen
exaly  

Rice Glutelins

1999
Fumio Takaiwa, Masahiro Ogawa, Thomas W. Okita   +2 more
openaire   +1 more source