Results 61 to 70 of about 1,716 (182)

Display of storage proteins polymorphism in spring common wheat (Triticum aestivum Ь.)

Plant Varieties Studying and Protection, 2007
The paper presents the results on application storage proteins polymorphism in the variety-sample classification for the produces quality. There has been given the evaluation of significance of the specific allelic variants of glutenins in the formation ...
Г. П. Жемела, С. О. Юрченко   +1 more
doaj   +1 more source

THE ACCUMULATION OF GLUTEN PROTEINS IN WINTER WHEAT UNDER THE INFLUENCE OF THE USED TECHNOLOGY [PDF]

Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2022
The bread quality of wheat is one of the most important aspects targeted by crop technologies, given the great diversity of foods obtained from this crop and given the fact that bread is one of the main foods in the daily diet of many people.
Alina Laura AGAPIE, Cristian BOSTAN, Nicolae Marinel HORABLAGA, Oana Maria BOLDURA, Adina HORABLAGA, Dorin RECHIȚEAN, Lorena-Diana POPA, Florin SALA   +7 more
doaj  

Physico‐Nutritional Profiling and Assessment of Proteins as Well as Soluble and Insoluble Phenolic Acids in Gamma Irradiated Wheat Grains Through SWATH‐MS and HPLC Analysis and Their Functionality

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
Gamma irradiation (Dmin 650 Gy) proved effective in controlling insect pest infestations in stored wheat grains which otherwise undergo extensive losses during storage. SWATH‐MS based proteomics affirmed integrity of major storage proteins including prolamines and increased extractability of phenolics (soluble free & conjugated) was observed in ...
S. Saxena, S. Kumar, D. K. Maurya, J. Tripathi, J. Kumar, A. B. Hadapad, S. Gautam   +6 more
wiley   +1 more source

Bridging wheat kernel microstructure and flour rheology occurring during wheat germination

Journal of the Science of Food and Agriculture, Volume 106, Issue 6, Page 3451-3461, April 2026.
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

Cocoa Attenuates Gluten‐induced Pathogenesis in a Preclinical Model of Celiac Disease

Molecular Nutrition &Food Research, Volume 70, Issue 8, 27 April 2026.
Cocoa intake exerts a protective effect against key hallmarks of CeD, attenuating inflammation and limiting the damage to the intestinal structure. ABSTRACT Celiac disease (CeD) is an autoimmune‐mediated disorder triggered by gluten ingestion. Strict adherence to a gluten‐free diet (GFD) is currently the only available treatment, yet it presents ...
Marina Girbal‐González, María José Rodríguez‐Lagunas, Arturo Rodríguez‐Banqueri, Ulrich Eckhard, F. Xavier Gomis‐Rüth, Àngels Franch‐Masferrer, Francisco J. Pérez‐Cano   +6 more
wiley   +1 more source

Allelic Variation for Prolamins in Spanish Durum Wheat Landraces and Its Relationship with Quality Traits

Agronomy, 2020
Wheat landraces are currently being explored mainly as a source of allelic variation related to crop resilience and low-input adaptation. Characterization of their high- and low-molecular weight glutenin subunits can aid breeders to select as donor local
Efraín A. Chacón, Francisco J. Vázquez, Patricia Giraldo, José M. Carrillo, Elena Benavente, Marta Rodríguez-Quijano   +5 more
doaj   +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

The effect of organic and conventional growing systems on quality and storage protein composition of winter wheat

Plant, Soil and Environment, 2007
Protein composition of the grain storage proteins (evaluation using electrophoresis in polyacrylamide gel - the SDS-PAGE method) and selected parameters of bread-making quality in a set of 6 winter wheat varieties from organic and conventional growing in
L. Krejčířová, I. Capouchová, J. Petr, E. Bicanová, O. Faměra   +4 more
doaj   +1 more source

GENETIC POLYMORPHISM OF LOCI DETERMINING BREAD MAKING QUALITY IN UKRAINIAN WHEAT VARIETIES

Вавиловский журнал генетики и селекции, 2014
The paper presents an overview of studies of genetic polymorphism of loci determining bread-making quality among Ukrainian wheat varieties by means of electrophoretic analysis of storage proteins (Gli and  Glu) and PCR.
S. V. Chebotar, E. M. Blagodarova, E. A. Kurakina, I. V. Semenyuk, A. M. Polishchuk, N. A. Kozub, I. A. Sozinov, A. N. Khokhlov, A. I. Ribalka, Yu. M. Sivolap   +9 more
doaj  

The Thermal Properties of Gliadins and Glutenins Fortified with Flavonoids and Their Glycosides Studied via Thermogravimetry (TGA) and Differential Scanning Calorimetry (DSC)

Applied Sciences
Thermal analyses (TGA and DSC) were used to determine the thermal properties of gliadins and glutenins extracted from a model wheat dough fortified with flavonoids and their glycosides.
Magdalena Krekora, Karolina Halina Markiewicz, Agnieszka Zofia Wilczewska, Agnieszka Nawrocka   +3 more
doaj   +1 more source