Results 51 to 60 of about 6,862 (223)
Biomolecules, 2020 Gluten protein crosslinking is a predetermined process where specific intra- and intermolecular disulfide bonds differ depending on the protein and cysteine motif. In this article, all-atom Monte Carlo simulations were used to understand the formation of
Joel Markgren +4 more
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Shipin gongye ke-jiTo investigate the effect of combined lactic acid bacteria and yeast fermentation on the structure of prolamin in corn-flour dough, this study focused on prolamin from corn-wheat mixed flour. Four fermentation methods were employed: natural fermentation (
Songmiao MA +6 more
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Targeting of prolamins by RNAi in bread wheat: Effectiveness of seven silencing-fragment combinations for obtaining lines devoid of coeliac disease epitopes from highly immunogenic gliadins [PDF]
, 2016 Gluten proteins are responsible for the viscoelastic properties of wheat flour but also for triggering pathologies in susceptible individuals, of which coeliac disease (CD) and noncoeliac gluten sensitivity may affect up to 8% of the population. The only
Barro, Francisco +7 more
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Nucleotide sequence of two rice prolamin cDNAs
Nucleic Acids Research, 1990 微生物與生化學研究所 ; 生命科學院 ...
Shyur, L. F., Chen, Ching-San
openaire +3 more sources
An alternative allergen risk management approach [PDF]
, 2016 Protein components in food can trigger immune-mediated response in susceptible individuals. International law requires risk assessment to be undertaken by competent individuals to minimize food safety risk to consumers.
Manning, Louise, Soon, Jan Mei
core +2 more sources
Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review
ChemFoodChem, EarlyView.This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley +1 more source
Recent advances in the study of prolamin storage protein organization and function
Frontiers in Plant Science, 2014 Prolamin storage proteins are the main repository for nitrogen in the endosperm of cereal seeds. These stable proteins accumulate at massive levels due to the high level expression from extensively duplicated genes in endoreduplicated cells.
David Richard Holding
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Functional and physicochemical properties of proteins isolated from four different pulses
Food Biomacromolecules, EarlyView.Proteins from four pulses viz. pinto bean, cow pea, pigeon pea, and navy bean were isolated and characterized. Pinto bean protein showed the highest oil absorption capacity and solubility. Pinto bean protein exhibited the highest emulsion capacity and foaming capacity. Cow pea protein showed the highest in vitro protein digestibility.
Bharati Kumari, Nandan Sit
wiley +1 more source
Chemical analysis of king oyster mushroom (Pleurotus eryngii) fruitbodies [PDF]
, 2016 King oyster mushroom (Pleurotus eryngii) is a worldwide cultivated mushroom of appreciated nutritional and medicinal quality. Aims of these investigations were to give new comparative data for the better evaluation of P. eryngii.
Kovács, D., Krüzselyi, D., Vetter, J.
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Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, EarlyView.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source