Results 1 to 10 of about 5,680 (181)
Plant, Soil and Environment, 2016 Accumulations of high molecular weight glutenin subunits (HMW-GS) and glutenin macropolymer (GMP) in wheat grains are important indicators of grain quality. Two near-isogenic wheat lines, Line 11 (HMW-GS null, 7 + 9, 5 + 10) and Line 12 (HMW-GS null, 17 +
Z.M. Dai +5 more
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Auricularia auricula Polysaccharide Modulates Rheological, Thermal, and Structural Properties of Wheat Gluten via Selective Regulation of Glutenin and Gliadin [PDF]
FoodsThis study investigated the effects of Auricularia auricula Polysaccharide (AAP) concentrations on the rheological and thermal properties of gluten and its subunit components. We used multiple techniques, including dynamic rheology, differential scanning
Haowei Li +4 more
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Effects of Mixing and Large-Amplitude Oscillatory Shear Deformations on Microstructural Properties of Gliadin and Glutenin as Captured by Stop-Flow Frequency Sweeps in Small-Amplitude Oscillatory Shear [PDF]
FoodsGliadin and glutenin extracted from vital wheat gluten were studied using Large Amplitude Oscillatory Shear (LAOS) followed by stop-flow frequency sweep tests after being subjected to short (4 min) and prolonged (60 min) mixing times. The LAOS tests were
Gamze Yazar +2 more
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Effect of four highland barley proteins on the retrogradation and in vitro digestion properties of highland barley starch [PDF]
Food Chemistry: XThis study evaluated the effects of four highland barley proteins (HBPs), namely albumin, globulin, gliadin and glutenin, on the retrogradation and in vitro digestion properties of highland barley starch (HBS).
Jiaxin Li +10 more
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Effect of the glutenin genes on quality parameters in common wheat [PDF]
Journal of Central European Agriculture, 2020 Association of glutenin alleles with bread quality has long been known and identification of glutenin alleles may be very informarmative for the quality of the breeder’s material.
Mustafa Bayram, Kayıhan Korkut
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Foods, 2021 Protein is one of the three major macronutrients and is essential for health. The reaction of α-dicarbonyl compounds (α-DCs) with glutenin during heat processing can modify its structure, thereby reducing its digestibility.
Yaya Wang +6 more
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CyTA - Journal of Food, 2023 Long-term consumption of rapidly digestible starches is a major factor associated with diabetes and other metabolic diseases. In this study, cassava starch (CS) was used to investigate interactions between starch and different forms of glutenin protein ...
Wenchao Li +4 more
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Research on the Separation and Reorganization of Wheat Protein and the Quality of Wheat Noodles
Liang you shipin ke-ji, 2021 This study uses Polyacrylamide gel electrophoresis (SDS-PAGE) and acid polyacrylamide gel electrophoresis (A-PAGE) to identify the composition of high molecular weight glutenin subunits (HMW-GS)and the translocation of gliadin 1BL/1RS in two high quality
LI Ting +6 more
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BMC Plant Biology, 2021 Background Glutenin contents and compositions are crucial factors influencing the end-use quality of wheat. Although the composition of glutenin fractions is well known, there has been relatively little research on the genetic basis of glutenin fractions
Zhengfu Zhou +10 more
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Mechanism of the Influence of Different Gluten Fractions on the Digestibility of Wheat Starch [PDF]
Shipin Kexue, 2023 In this study, gluten, glutenin and gliadin were mixed with starch at mass ratio of 14:86. To clarify their effects and mechanism on starch digestibility, the interactions between gluten and its components and starch/α-amylase were investigated by a ...
KUANG Jiwei, ZHANG Chong, HUANG Junrong, PU Huayin, MA Wenhui, MIN Cong, Youling L. XIONG
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