Results 121 to 130 of about 18,686 (308)

Variation in HMW glutenin subunits of different species of wheat

Plant, Soil and Environment, 2002
Method ISTA SDS-PAGE was used for separation, detection and evaluation of high molecular weight glutenin subunits (HMW) in the different wheat species. The relation has been studied between the HMW glutenin subunit alleles and the bread-making quality of
Z. Gálová, I. Michalík, H. Knoblochová, E. Gregová   +3 more
doaj   +1 more source

An Overview of the Wheat Gluten Industry [PDF]

Production Economics,
Boland, Michael A., Brester, Gary W., Taylor, Mykel R.   +2 more
core   +1 more source

Evaluation of emmer wheat genetics resources aimed at dietary food production [PDF]

, 2011
Emmer wheat cultivated by organic farmers is used as a component of some bio (organic) food products. Its positive influence on consumer health is caused by grain composition.
Bradova, J., Capouchova, Ivana, Dotlacil, Ladislav, Fiedlerova, V., Gabrovska, D., Holasova, M., Konvalina, Petr, Maskova, E., Ouhrabkova, J., Paulickova, I., Stehno, Zdenek, Winterova, R.   +11 more
core  

Extractability and characteristics of proteins deriving from wheat DDGS [PDF]

, 2016
Wheat Distillers’ Dried Grains with Solubles (DDGS) and in-process samples were used for protein extraction. Prolamins were the predominant protein components in the samples.
Charalampopoulos, Dimitris, Chatzifragkou, Afroditi, Kosik, Ondrej, Lovegrove, Alison, Prabhakumari, Parvathy C., Shewry, Peter R.   +5 more
core   +1 more source

Búza tartalékfehérjék funkcionális tulajdonságainak tanulmányozása modell rendszerben = Studying functional properties of wheat storage proteins in a model system [PDF]

, 2009
A pályázat célja egy olyan új modell rendszer kidolgozása volt, melyben tanulmányozni tudjuk a búza fehérjék kölcsönhatását a sikér kialakulás során, illetve a búza tartalékfehérjék hatását a tészta minőségére. A választott modell a rizs volt.
Békés, Ferenc, Jenes, Barnabás, Merész, Péter, Oreifig, Aid, Oszvald, Mária, Tamás, László   +5 more
core  

Stacking HMW-GS transgenes in bread wheat: Combining subunit 1Dy10 gives improved mixing properties and dough functionality [PDF]

, 2010
We have determined the technological properties of four lines containing combinations of three HMW-GS transgenes, encoding HMW-GS 1Ax1, 1Dx5 and 1Dy10. These lines were produced by conventional crossing of three single transgenic lines of the bread wheat
Aouni, Racha, Barro, Francisco, Leon, Elena, Martin, Antonio, Piston, Fernando, Rodriguez de Quijano Urquiaga, Marta, Shewry, Peter   +6 more
core   +2 more sources

ANALYSYS OF THE CORRELATION BETWEEN WHEAT DOUGH STRENGTH AND STORAGE PROTEINS

Вавиловский журнал генетики и селекции, 2015
We analyzed the hexaploid wheat cultivars Saratovskaya 29, Novosibirskaya 67, Skala, Irtyshanka 10, and Tselinnaya 20 and their introgression lines with Triticum timofeevii Zhuk.
L. V. Obukhova, E. B. Budashkina
doaj  

The Thermal Properties of Gliadins and Glutenins Fortified with Flavonoids and Their Glycosides Studied via Thermogravimetry (TGA) and Differential Scanning Calorimetry (DSC)

Applied Sciences
Thermal analyses (TGA and DSC) were used to determine the thermal properties of gliadins and glutenins extracted from a model wheat dough fortified with flavonoids and their glycosides.
Magdalena Krekora, Karolina Halina Markiewicz, Agnieszka Zofia Wilczewska, Agnieszka Nawrocka   +3 more
doaj   +1 more source

Quality Characteristics Improvement of Wheat Bran by Ultrafine Grinding Combined with Gradient Glutenin Addition [PDF]

Shipin Kexue
In order to make efficient use of wheat bran and to improve its quality characteristics, wheat bran was physically modified by ultrafine grinding combined with gradient glutenin addition in this study.
WANG Baoyi, HU Xuefang, PEI Haisheng, ZHAI Xiaona, LIANG Liang, LI Yuanyuan
doaj   +1 more source

Determination of Carbohydrates in the Glutenin Aggregative Subunit.

NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1995
Using differential solubility in 70% ethanol, the polypeptide components of the reduced and cyanoethylated glutenin from the prepared dough were fractionated into three fractions (AF-1, AF-2, and AF-3). In these fractions, AF-1 was identified as an aggregative subunit of glutenin from the results of SDS-PAGE.
Kenzo Okada, Yoshie Negishi, Kiwamu Shiiba   +2 more
openaire   +2 more sources