Results 31 to 40 of about 4,232 (166)
Plant, Soil and Environment, 2003 Four protein fractions: 1 - albumins and globulins, 2 - gliadins, 3 - glutenins (extracted in NaOH), 4 - glutenins (extracted in SDS) separated by SDS-PAGE were used as biochemical markers for evaluation of polymorphism level in three spelt wheat ...
V. Dvořáček, V. Čurn
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Agronomy, 2022 At present, under the conditions of climate change, for mainly environmental but also economic reasons, especially in the case of new wheat genotypes, alternative cropping systems are recommended in addition to the common conventional system.
Marta Jańczak-Pieniążek +3 more
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DETERMINATION OF WHEAT STORAGE PROTEINS BY RP-HPLC METHOD [PDF]
Poljoprivreda, 2006 The wheat storage proteins have the most important role in defining functional properties of flour. The aim of this study was to analyse the wheat storage proteins profiles and relative amount by reversed phase-high performance liquid chromatography (RP ...
Daniela Horvat +3 more
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Agronomy, 2020 Bread wheat can be used to make different products thanks to the presence of gluten, a protein network that confers unique visco-elastic properties to wheat doughs. Gluten is composed by gliadins and glutenins.
Zahra Maryami +8 more
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Analysis of interrelations between wheat protein fractions composition and its technological quality with combined multivariate and univariate statistics [PDF]
Hemijska Industrija, 2014 Data on protein fractions proportion obtained with RP-HPLC and technological quality parameters for 29 wheat cultivars grown in Serbia and Croatia were used for studying of interrelations among wheat protein fractions with different solubility ...
Mastilović Jasna S. +7 more
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Viscoelastic properties of wheat gluten in a molecular dynamics study.
PLoS Computational Biology, 2021 Wheat (Triticum spp.) gluten consists mainly of intrinsincally disordered storage proteins (glutenins and gliadins) that can form megadalton-sized networks.
Łukasz Mioduszewski, Marek Cieplak
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Annals of Agricultural and Environmental Medicine, 2017 Introduction and objective Gluten proteins (gliadins and glutenins) are polymorphic wheat storage proteins of allergenic properties. Significant differences in chemical composition between both protein groups allow to expect highly specific immunological
Andrzej Skoczowski +6 more
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PLoS ONE, 2020 The content and composition of seed storage proteins is largely responsible for wheat end-use quality. They mainly consist of polymeric glutenins and monomeric gliadins.
Susanne Dreisigacker +6 more
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Effect of Soil Tillage Practice on Photosynthesis, Grain Yield and Quality of Hybrid Winter Wheat
Agriculture, 2021 Although the conventional tillage (CT) system dominates in the cultivation of wheat in Europe, currently, mainly for economic and environmental reasons, especially in the case of new varietal genotypes, reduced tillage systems (RT), including no-tillage (
Jan Buczek +2 more
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Chemical Engineering Transactions, 2015 Durum wheat semolina is the preferred and most often used raw material for the production of dried pasta. The high quality of pasta is attributed to its specific structure, obtained after successive structural changes of the two main semolina components,
A. Romano +4 more
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