Results 31 to 40 of about 5,680 (181)

Effects of gliadin and glutenin on the hygroscopicity of freeze-dried apple powders

Frontiers in Nutrition, 2022
Wheat gluten addition in freeze-dried apple powders can effectively prevent their undesirable moisture adsorption and caking during long-term storage, but the working mechanism of wheat gluten had not been expounded.
Xiaotong Yang, Yujie Wei, Jing Liu, Hongshan Liang, Bin Li, Jing Li   +5 more
doaj   +1 more source

Recent Insights on Synthesis, Stability, and Complexities of Water‐in‐Oil Pickering Emulsion: From Theory to Applications

Food Frontiers, EarlyView.
It provides a conceeptual framework of the core components required for w/o PE development and various internal and external factors determining the emulsion stabilization. It also emphasizes the emerging application of w/o PE in diverse industrial use such as encapsulation and delivery, packaging, food, biomedical, etc.
Bibha Mishra A., Vidisha Tomer
wiley   +1 more source

Australian Hard 2 (AH2) wheat class with null4A genetic basis to produce high‐quality Japanese ramen noodle

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Australia exports wheat to various countries for the production of staple foods, including noodles. The Japanese market considers Australian Prime Hard (APH) wheat to be the benchmark for high‐quality ramen noodle production. We hypothesie that hard wheat with relatively low protein content and null4A gene is particularly well ...
Siem Doo Siah, Yousuke Shinkai, Meiqin Lu, James Edwards, Ken Quail, Hideki Okusu   +5 more
wiley   +1 more source

Genetic Diversity of High and Low Molecular Weight Glutenin Subunits in Algerian Aegilops geniculata

Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2014
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, Inès BELLIL, Douadi KHELIFI   +2 more
doaj   +1 more source

Characterization of the polymorphism detected for the granule‐bound starch synthase (WX gene) in wild einkorn wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The WX gene encodes the granule‐bound starch synthase I or waxy protein, which is the sole enzyme responsible for amylose synthesis in wheat seeds. Wild einkorn wheat (Triticum monococcum L. ssp. aegilopoides Link em. Thell.) could be an important source of variation for this gene. RESULTS This study assessed the WX gene variability
Juan B. Alvarez, Laura Castellano, Carlos Guzmán   +2 more
wiley   +1 more source

Bridging wheat kernel microstructure and flour rheology occurring during wheat germination

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Wheat germination increases α‐amylase activity, leading to significant biochemical and structural changes that influence flour rheological properties. Understanding the correlation between internal kernel structure and flour rheology is essential for predicting processing performance and optimizing the use of germinated wheat in ...
Isanka Gimhani, Bin Xao Fu, Jitendra Paliwal, Cristina M Rosell   +3 more
wiley   +1 more source

Quiescin Sulfhydryl Oxidase‐Like 1 Positively Regulates Seed Dormancy in Rice

Plant Biotechnology Journal, EarlyView.
ABSTRACT Seed dormancy is an adaptive strategy that enables plants to survive adverse environmental conditions. In agricultural contexts, an optimal level of dormancy is essential: Insufficient dormancy can result in preharvest sprouting, while excessive dormancy may lead to uneven germination and poor stand establishment in subsequent crops.
Tengfei Ma, Qian Wang, Tao Wu, Qixian Hao, Yunshuai Huang, Changling Mou, Rong Miao, Jie Lan, Fulin Zhang, Ping Wang, Ziyan Zhu, Kunhao Li, Jiawei Song, Chen Hu, Yingying Chen, Boliang Lu, Yiwan Wu, Shijia Liu, Ling Jiang, Jianmin Wan   +19 more
wiley   +1 more source

Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)

Foods, 2019
The spectrophotometric Bradford assay was adapted for the analysis of gluten protein contents (gliadins and glutenins) of spelt, durum wheat, emmer and einkorn.
Sabrina Geisslitz, C. Friedrich H. Longin, Katharina A. Scherf, Peter Koehler   +3 more
doaj   +1 more source

Improving End‐Use Quality Through Introducing Cysteines Into the Central Repeat Domain of High‐Molecular‐Weight Glutenin Subunit 1Dx2 in Bread Wheat

Plant Biotechnology Journal, EarlyView.
ABSTRACT In bread wheat (Triticum aestivum L.), cysteine (Cys) residues within the N‐ and C‐termini of high‐molecular‐weight glutenin subunits (HMW‐GSs) critically influence dough quality. However, the functional significance of Cys residue in their central repeat domain (CRD) remains unclear.
Bo Wei, Lujun Zhang, Renchun Fan, Qi Zhang, Jiazhu Sun, Changbin Yin, Dongcheng Liu, Xiukun Liu, Aifeng Liu, Yuling Jiao, Caixia Gao, Xu Jia, Xianping Wang, Aimin Zhang, Xinyou Cao, Daowen Wang, Xiangqi Zhang   +16 more
wiley   +1 more source

Protein Composition and Baking Quality of Wheat Flour as Affected by Split Nitrogen Application

Frontiers in Plant Science, 2019
Baking quality of wheat flour is determined by grain protein concentration (GPC) and its composition and is highly influenced by environmental factors such as nitrogen (N) fertilization management.
Cheng Xue, Cheng Xue, Andrea Matros, Hans-Peter Mock, Karl-Hermann Mühling   +4 more
doaj   +1 more source