Results 91 to 100 of about 18,686 (308)
Infuence of the year and HMW glutenin subunits on end-use quality predictors if bread wheat waxy lines [PDF]
The effects of environment and the high molecular weight glutenins on some quality properties (sedimentation volume, % protein content, and starch pasting viscosity) of bread wheat mutant waxy lines were evaluated.
Batey I.L.+39 more
core +2 more sources
Intermolecular Interactions in Plant Based vs. Animal Milks: A Comparative Review
Plant‐based milks are complex mixtures of carbohydrates, fats, proteins, minerals, and other molecules. A wide range of analysis and separation methods have been used to try to understand them. ABSTRACT Plant‐based milk alternatives are milk analogues manufactured to mimic the emulsion, structural, nutritional, and functional properties of animal milks
Tina Nduaya Kayeye+6 more
wiley +1 more source
Genetic Diversity of High and Low Molecular Weight Glutenin Subunits in Algerian Aegilops geniculata
Aegilops geniculata Roth is an annual grass relative to cultivated wheat and is widely distributed in North Algeria. Endosperm storage proteins of wheat and its relatives, namely glutenins and gliadins, play an important role in dough properties and ...
Asma MEDOURI+2 more
doaj +1 more source
Among the three major food crops (rice, wheat and maize), wheat is unique in accumulating gluten proteins in its grains. Of these proteins, the high and low molecular weight glutenin subunits (HMW-GSs and LMW-GSs) form glutenin macropolymers that are ...
Zhaojun Wang+8 more
semanticscholar +1 more source
The trend toward plant‐based proteins has driven the study of unconventional sources, such as pseudocereal proteins (amaranth, quinoa, and buckwheat). This review analyzes their nutritional, techno‐functional, and bio‐functional aspects, their application in food products, especially beverages, and their digestibility through in vitro methods ...
Santiago E. Suárez+2 more
wiley +1 more source
PROLAMINS OF WHEAT GRAIN – FROM BIOCHEMISTRY TO GENETICS AND BREEDING
The paper describes the stages of studying the biochemical heterogeneity of gluten proteins of wheat grain as an important factor in the baking quality of flour. It has been shown that the biochemical heterogeneity of gluten proteins is caused by genetic
M. M. Kopus+2 more
doaj +1 more source
Glutenin analysis for the safe screening of self-pollinated wheat seeds when developing doubled-haploid populations [PDF]
: The objective of this work was to apply glutenin analysis, as a simple and reliable method, to identify self-pollinated wheat (Triticum aestivum) seeds in F1 crosses, when developing mapping populations using doubled-haploid (DH) technology.
Gisele Abigail Montan Torres+3 more
doaj +1 more source
Abstract Despite the rapid progress of proteomics in human and other model organisms, plant proteomics has advanced at a comparatively slower pace. This review aims to highlight the pioneering work on seed protein markers detected by employing gel electrophoresis primarily by a team of Indian scientists that paved the way for elucidation of ...
Sarita Pandey+6 more
wiley +1 more source
El objetivo de este estudio fue conocer el efecto de factores ambientales y genotípicos sobre los parámetros de calidad industrial y sobre la cantidad y relación de proteínas monoméricas y poliméricas del gluten en 24 líneas recombinantes de trigos ...
Micaela De la O Olán+6 more
doaj +1 more source
Diversity and Genetic structure of the Spanish collection of durum wheat (Triticum turgidum L) landraces [PDF]
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 ...
Aranzana, Maria José+5 more
core +2 more sources