Results 11 to 20 of about 5,680 (181)

Reflections on How Wheat Flour Lipids Impact the Viscoelastic Properties of Gluten Proteins. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT Endogenous wheat flour lipids are known to play an important role in baked product quality, even though they constitute a minor fraction of wheat flour composition. They interact with gluten proteins throughout the different stages of dough processing and therefore contribute to specific quality traits in baked products.
Yazar G, Kokini JL.
europepmc   +2 more sources

Solvent Retention Capacity and Gluten Protein Composition of Durum Wheat Flour as Influenced by Drought and Heat Stress

Plants, 2021
Drought and temperature stress can cause considerable gluten protein accumulation changes during grain-filling, resulting in variations in wheat quality.
Maryke Labuschagne, Carlos Guzmán, Keneuoe Phakela, Barend Wentzel, Angeline van Biljon   +4 more
doaj   +1 more source

Insight into Organization of Gliadin and Glutenin Extracted from Gluten Modified by Phenolic Acids

Molecules, 2023
The changes in the secondary structure of individual gluten protein fractions (gliadin and glutenin) caused by the supplementation of model dough with eight phenolic acids were analysed.
Renata Welc-Stanowska, Konrad Kłosok, Agnieszka Nawrocka   +2 more
doaj   +1 more source

Effect of Nitrogen Fertilization and Inoculation of Durum Wheat with Fusarium pseudograminearum on Yield, Technological Quality and Gluten Protein Composition

Agronomy, 2023
In Australia, adoption of reduced tillage and stubble retention cropping systems by growers to conserve soil moisture has seen an increase in the prevalence of the disease Fusarium crown rot (FCR) caused by the stubble-borne fungal pathogen Fusarium ...
Mike Sissons, Narelle Egan, Steven Simpfendorfer   +2 more
doaj   +1 more source

Evaluation of allelic variation and assessment of quality of seed storage proteins in durum wheats [PDF]

مجله بیوتکنولوژی کشاورزی, 2014
The existence of genetic variation of genotypes is very interesting in reducing genetic vulnerability and lead to stable control of production. Proline and glutamine-rich wheat seed endosperm proteins are collectively referred to as prolamins. HMW-GS are
Masoumeh Rajabi Hashtjin, Mohammad Hossein Fotukian, Mostafa Aqaei, Mohsen Mohammadi   +3 more
doaj   +1 more source

Allelic Variation at Glutenin Loci (Glu-1, Glu-2 and Glu-3) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes

Foods, 2021
Durum wheat grains (Triticum turgidum L. ssp. durum) are the main source for the production of pasta, bread and a variety of products consumed worldwide.
Pablo F. Roncallo, Carlos Guzmán, Adelina O. Larsen, Ana L. Achilli, Susanne Dreisigacker, Elena Molfese, Valentina Astiz, Viviana Echenique   +7 more
doaj   +1 more source

Proteomic Analysis of Proteins Responsive to Drought and Low Temperature Stress in a Hard Red Spring Wheat Cultivar

Molecules, 2020
Drought stress is becoming more prevalent with global warming, and has been shown to have large effects on gluten proteins linked to wheat bread making quality. Likewise, low temperature stress can detrimentally affect proteins in wheat.
Maryke Labuschagne, Stefania Masci, Silvio Tundo, Vera Muccilli, Rosaria Saletti, Angeline van Biljon   +5 more
doaj   +1 more source

Morpho-physiological and agronomic responses of wheat varieties under artificial shade in agroforestry systems. [PDF]

J Sci Food Agric
Abstract BACKGROUND Solar radiation is a primary constraint in silvoarable agroforestry, with yield losses near the trees well documented in temperate climates. However, genetic variability for shade tolerance remains largely unexplored. This 2‐year field trial investigated the impact of artificial shading – using nets that reduced photosynthetically ...
Panozzo A, Bolla PK, Barion G, Visioli G, Vamerali T.   +4 more
europepmc   +2 more sources

Gluten Protein Compositional Changes in Response to Nitrogen Application Rate

Agronomy, 2021
Field trials were conducted to evaluate the effect of nitrogen level on wheat protein content and composition in 16 cultivars over two years at three locations.
Daniela Horvat, Gordana Šimić, Krešimir Dvojković, Marko Ivić, Ivana Plavšin, Dario Novoselović   +5 more
doaj   +1 more source

Molecular Cytogenetic Characterization of New Wheat—Dasypyrum breviaristatum Introgression Lines for Improving Grain Quality of Wheat

Frontiers in Plant Science, 2018
As an important relative of wheat (Triticum aestivum L), Dasypyrum breviaristatum contains novel high molecular weight glutenin subunits (HMW-GSs) encoded by Glu-1Vb genes. We identified new wheat—D.
Hongjin Wang, Hongjun Zhang, Bin Li, Zhihui Yu, Guangrong Li, Guangrong Li, Jie Zhang, Zujun Yang, Zujun Yang   +8 more
doaj   +1 more source