Results 31 to 40 of about 18,686 (308)

Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project [PDF]

, 2000
Detailed studies of wheat glutenin subunits have provided novel details of their molecular structures and interactions which allow the development of a model to explain their role in determining the visco-elastic properties of gluten and dough.
Barro, Beckwith, Belton, Belton, Belton, Belton, Branlard, Branlard, Bushuk, D'Ovidio, Domenico Lafiandra, Field, Gilbert, Gras, Kasarda, Kasarda, Köhler, Lafiandra, Lawrence, Lawrence, Lindsay, Miles, Mita, Payne, Payne, Payne, Payne, Peter Belton, Peter R Shewry, Popineau, Popineau, Shewry, Shewry, Wellner, Werner, Yves Popineau   +35 more
core   +1 more source

Wheat (Triticum aestivum L.) breeding from 1891 to 2010 contributed to increasing yield and glutenin contents but decreasing protein and gliadin contents.

Journal of Agricultural and Food Chemistry, 2020
Epidemiologic studies suggest an increasing prevalence of celiac disease and nonceliac gluten/wheat sensitivity. With wheat proteins being the main triggers, changes in wheat protein composition are discussed as potential cause.
D. Pronin, A. Börner, H. Weber, K. Scherf   +3 more
semanticscholar   +1 more source

Small angle neutron scattering contrast variation reveals heterogeneities of interactions in protein gels [PDF]

, 2016
The structure of model gluten protein gels prepared in ethanol/water is investigated by small angle X-ray (SAXS) and neutrons (SANS) scattering. We show that gluten gels display radically different SAXS and SANS profiles when the solvent is (at least ...
Appavou, M-S, Banc, A, Charbonneau, C, Dahesh, M, Fu, Z, Morel, M-H, Ramos, L   +6 more
core   +4 more sources

Iron and zinc grain density in common wheat grown in Central Asia [PDF]

, 2007
Sixty-six spring and winter common wheat genotypes from Central Asian breeding programs were evaluated for grain concentrations of iron (Fe) and zinc (Zn). Iron showed large variation among genotypes, ranging from 25 mg kg1 to 56 mg kg1 (mean 38 mg kg1).
Abugalieva, Aigul, Cakmak, Ismail, Dzhunusova, Mira, Gómez-Becerra, Hugo Ferney, Morgounov, Alexei, Muminjanov, Hafiz, Ozturk, Levent, Yessimbekova, M., Zelenskiy, Yu, Çakmak, İsmail, Öztürk, Levent   +10 more
core   +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

Using casein and gluten protein fractions to obtain functional ingredients

Foods and Raw Materials, 2023
Today, the food industry widely uses both animal and plant proteins. Animal proteins have a balanced amino acid composition, while plant proteins have more pronounced functional properties.
Denis V. Prikhodko, Alla A. Krasnoshtanova   +1 more
doaj   +1 more source

Physicochemical and Rheological Characteristics of Commercial and Monovarietal Wheat Flours from Peru

Foods, 2023
In Peru, wheat (Triticum aestivum L.) is one of the main resources in the food industry; however, due to its low harvested area, it is the second most imported cereal. The quality of wheat flour was studied to verify that it has desirable characteristics
Ivan Best, Alan Portugal, Sandra Casimiro-Gonzales, Luis Aguilar, Fernando Ramos-Escudero, Zoila Honorio, Naysha Rojas-Villa, Carlos Benavente, Ana María Muñoz   +8 more
doaj   +1 more source

Effect of extrusion on the polymerization of wheat glutenin and changes in the gluten network

Journal of food science and technology, 2020
The changes in the gluten network during extrusion treatment were studied by assessing the polymerization behavior of glutenin. Gluten samples were extruded at different barrel temperatures, screw speeds, and flow rates.
Feng Jia, Jinshui Wang, Qi Wang, Xia Zhang, Di Chen, Yu Chen, Changfu Zhang   +6 more
semanticscholar   +1 more source

Ekmeklik Buğdayda (Triticum aestivum L.) Başaklanma Döneminde Toprak ve Yapraktan Uygulanan Ürenin Tane Verimi ve Kalite Özellikleri Üzerine Etkisi

Turkish Journal of Agriculture: Food Science and Technology, 2019
Bu çalışma, azotlu gübre miktarı ve uygulama formunun ekmeklik buğdayın tane verimi ve kalitesi üzerine etkisinin araştırmak amacıyla Eskişehir Geçit Kuşağı Tarımsal Araştırma Enstitüsü’nde kuru (yağmura bağımlı) ve sulu koşullarda iki üretim sezonunda ...
Erdinc Savasli, Oğuz Önder, Yaşar Karaduman, Ramis Dayıoğlu, Didem Özen, Suat Özdemir, Arzu Akın, Zafer Saban Tunca, Bedrettin Demir, Nevzat Aydın   +9 more
doaj   +1 more source

The effect of glutenins on grain quality as one of the complex polygenic traits in the genus Triticum (a review)

Труды по прикладной ботанике, генетике и селекции, 2021
Evaluation of plant breeding material, based on protein markers, gives an opportunity to perform rapid and reliable selection and control the transfer of desired traits from parents to their progeny.
M. V. Vorotyntseva
doaj   +1 more source