Results 121 to 130 of about 6,862 (223)
Improved extraction of prolamins for gluten detection in processed foods
Agricultural and Food Science, 2008 A problem in gluten analysis has been inconsistent extractability of prolamins, particularly from processed foods consisting of unknown portions of prolamins from wheat, barley, and rye.
P. KANERVA, T. SONTAG-STROHM, O. BRINCK
doaj
Studies on the major seed proteins of some grain crops [PDF]
, 1979 The general properties, classification and distribution of plant proteins are discussed within an agricultural context and the protein content and composition of several grain crops are tabulated.
Derbyshire, E.
core
Future FoodsProlamins are hydrophobic proteins extracted using water-ethanol mixtures, useful for texturing meat and cheese alternatives at low temperatures due to their self-aggregating properties.
Bhanu Devnani +5 more
doaj +1 more source
Trafficking and deposition of prolamins in wheat
Journal of Cereal Science, 2012 The processing properties of wheat flour are largely determined by the structures and interactions of the grain storage protein, the so called “gluten proteins”. The synthesis, folding and deposition of the gluten proteins take place within the endomembrane system of the plant cell.
openaire +1 more source
Effect of Hydrolysis Products of Different Proteins of Wheat on Antioxidant Enzymes [PDF]
, 2011 This paper presents a study of the effect of products of enzymatic hydrolysis of various proteins of wheat with a neutral proteinase (neutrase “Novozymes”, Denmark) on the activity of peroxidase from horseradish.
Akmal Boboev +3 more
core
THE PROLAMIN OF COIX LACRYMA L [PDF]
The Journal of Biochemistry, 1922 GISABURO HATTORI, SHIGERU KOMATSU
openaire +1 more source
Generation of transgenic rice with reduced content of major and novel high molecular weight allergens [PDF]
, 2014 core +1 more source
Efecto de las prolaminas del grano de maíz (Zea mays L.) sobre la textura de la tortilla
Archivos Latinoamericanos de Nutrición, 2007 Las prolaminas (zeínas) representan la principal proteína de reserva en el grano de maíz y poco se conoce sobre su participación en la textura de la tortilla.
F. C Sánchez +4 more
doaj
Genetic architecture of seed protein composition in grain amaranth (<i>Amaranthus hypochondriacus</i>): a multi-environment genome-wide association study. [PDF]
Front NutrChauhan R +5 more
europepmc +1 more source
Special Issue "Molecular Research in Rice, 2nd Edition". [PDF]
Int J Mol SciSubudhi PK.
europepmc +1 more source