Results 21 to 30 of about 18,686 (308)
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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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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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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International Journal of Molecular Sciences, 2022 High-molecular-weight glutenin subunits (HMW-GSs) are important components of gluten, which determine the grain quality of wheat. In this study, we investigated the effects of nitrogen (N) fertilizer application on the synthesis and accumulation of grain
Tao Yang +6 more
semanticscholar +1 more source
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 +2 more
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Dynamic Changes in Glutenin Macropolymer during Different Dough Mixing and Resting Processes
Molecules, 2021 The glutenin macropolymer (GMP), which is an important component of the glutenin protein in wheat flour, plays a prominent role in governing dough properties and breadmaking quality. This study investigated the changes in GMP properties during the mixing
Yulin Feng +3 more
semanticscholar +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 +2 more
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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 +3 more
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Plants, 2021 Drought and temperature stress can cause considerable gluten protein accumulation changes during grain-filling, resulting in variations in wheat quality.
Maryke Labuschagne +4 more
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High-Molecular-Weight Glutenin Subunits: Genetics, Structures, and Relation to End Use Qualities
International Journal of Molecular Sciences, 2020 High-molecular-weight glutenin subunits (HMW-GSs) are storage proteins present in the starchy endosperm cells of wheat grain. Encoding the synthesis of HMW-GS, the Glu-1 loci located on the long arms of group 1 chromosomes of the hexaploid wheat (1A, 1B,
Yi Li, Jiahui Fu, Q. Shen, Dong Yang
semanticscholar +1 more source