Barley C-Hordein as the Calibrant for Wheat Gluten Quantification [PDF]
Foods, 2020 The lack of certified reference materials has been one major challenge for gluten quantification in gluten-free products. In this study, the feasibility of using barley C-hordein as the calibrant for wheat gluten in R5 sandwich enzyme-linked ...
Xin Huang +3 more
doaj +6 more sources
Proteome Analysis and Epitope Mapping in a Commercial Reduced-Gluten Wheat Product [PDF]
Frontiers in Nutrition, 2021 Gluten related disorders, such as coeliac disease, wheat allergy and baker's asthma are triggered by proteins present in food products made from wheat and related cereal species. The only treatment of these medical illnesses is a strict gluten-free diet;
Mitchell G. Nye-Wood +9 more
doaj +3 more sources
Hypoallergenic Wheat Line (1BS-18H) Lacking ω5-Gliadin Induces Oral Tolerance to Wheat Gluten Proteins in a Rat Model of Wheat Allergy. [PDF]
Foods, 2022 The early ingestion of food can prevent the onset of food allergy related to inducing oral tolerance (OT). We developed the Hokushin wheat line as a hypoallergenic wheat (1BS-18H) lacking ω5-gliadin, a major allergen of wheat-dependent exercise-induced ...
Yamada Y +7 more
europepmc +2 more sources
Is Gluten the Only Culprit for Non-Celiac Gluten/Wheat Sensitivity? [PDF]
Nutrients, 2020 The gluten-free diet (GFD) has gained increasing popularity in recent years, supported by marketing campaigns, media messages and social networks. Nevertheless, real knowledge of gluten and GF-related implications for health is still poor among the general population.
Mumolo M. G. +8 more
openaire +7 more sources
Optimization of Enzymatic Hydrolysis by Protease Produced from Bacillus subtilis MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates. [PDF]
Int J Food SciThis study is aimed at investigating the reutilizing of gluten protein from the wheat processing industry by Bacillus subtilis MTCC 2423 protease to obtain gluten hydrolysates with high added value.
Rajendhran HP +3 more
europepmc +2 more sources
Fundamental characterization of wheat gluten [PDF]
European Food Research and Technology, 2021 AbstractVital wheat gluten plays an important role in the food industry, especially in baking to help standardize dough properties and improve bread volume. However, a fundamental characterization of a wide variety of vital gluten samples is not available so far. This would be necessary to relate compositional characteristics to the production process.
Mario Jekle +5 more
openaire +4 more sources
Current Situation and Key Parameters for Improving Wheat Quality in China
Frontiers in Plant Science, 2021 Processing quality of winter-wheat is affected by genotype, environmental conditions, and crop husbandry practices. In the present study, a data set of 17 quality-related traits for 211 main winter-wheat varieties in China during 2006 to 2018 was ...
Mingming Ma +7 more
doaj +1 more source
Functional Properties of Gluten from Different Wheat Cultivars
Shipin gongye ke-ji, 2022 The glutens obtained from ten different wheat cultivars were employed as materials, and the hydration properties (water and oil holding capacity), and surface properties (foaming ability and foaming stability, emulsifying capacity) of gluten were ...
Lingwen ZHANG +5 more
doaj +1 more source
Analysis on the Wheat Quality in China in 2020
Liang you shipin ke-ji, 2022 In order to investigate the wheat quality in China, representative wheat covering more than 70% of the province were collected, based on wheat cultivars and planting areas.
HONG Yu +7 more
doaj +1 more source
Flow of gluten with tunable protein composition: from stress undershoot to stress overshoot and strain hardening [PDF]
Physics of Fluids 34, 051906 (2022), 2022 Understanding the origin of the unique rheological properties of wheat gluten, the protein fraction of wheat grain, is crucial in bread-making processes and questions scientists since polymeric glutenins. To better understand the respective role of the different classes of proteins in the supramolecular structure of gluten and its link to the material ...
arxiv +1 more source