Semi‐Dwarfing Reduced Height Genes Hardly Influenced Gluten Protein Composition While Extreme Dwarfing Genes Decreased Glutenins in Wheat [PDF]
Food Science &Nutrition, Volume 13, Issue 8, August 2025.The semi‐dwarfing (Rht1, Rht2) and the dwarf Rht gene combination (Rht1 + 2) only had a small effect on protein composition. The extreme dwarfing genes (Rht3 and Rht2 + 3) decreased glutenin content leading to higher gliadin‐to‐glutenin ratios compared to the tall wild‐type (rht). A strong environmental influence on the protein composition was observed.
Sabrina Geisslitz +3 more
wiley +2 more sources
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
doaj +2 more sources
Wheat breeding for the improved bread-making quality using PCR based markers of glutenins [PDF]
Czech Journal of Genetics and Plant Breeding, 2008 The relation between high-molecular-weight (HMW) glutenin subunits and bread-making quality could enable selection for improved bread-making quality in early stages of breeding process.
Zuzana Kocourková +5 more
doaj +2 more sources
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
doaj +2 more sources
Nutritional and industrial quality assessment of Spanish durum wheat commercial cultivars [PDF]
Journal of the Science of Food and Agriculture, Volume 105, Issue 12, Page 6839-6849, September 2025.Abstract BACKGROUND Durum wheat is the raw material used to produce pasta, and its price is determined by grain physical characteristics, gluten strength and semolina yellowness. Gluten strength is mainly determined by high‐ and low‐molecular‐weight glutenin subunits (HMW‐GS and LMW‐GS). Semolina yellowness is determined by loci that control carotenoid
Virginia Garcia‐Calabres +8 more
wiley +2 more sources
Flour Treatments Affect Gluten Protein Extractability, Secondary Structure, and Antibody Reactivity [PDF]
FoodsCommercial Brazilian wheat flour was subjected to extrusion, oven, and microwave treatments. The solubility, monomeric and polymeric proteins, and the glutenin and gliadin profiles of the gluten were analyzed.
Bruna Mattioni +6 more
doaj +2 more sources
THE NATURE AND IDENTITY OF WHEAT GLUTENIN
Journal of Biological Chemistry, 1929 M.J. Blish, R.M. Sandstedt
openaire +3 more sources
Improvement of cereal‐ and legume‐derived protein quality with selenium and sulfur for plant food production [PDF]
Journal of the Science of Food and Agriculture, Volume 105, Issue 11, Page 5611-5623, 30 August 2025.Abstract Selenium (Se) is essential for human and animal health and nutritional status. As humans cannot produce Se, it must be obtained from the diet. Adequate Se supplementation improves innate immunity, increases antioxidant capacity and helps prevent various disorders.
Muna Ali Abdalla +2 more
wiley +2 more sources
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
doaj +1 more source
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
doaj +1 more source