Results 1 to 10 of about 68,477 (212)

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 Sci
This 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, Vaidyanathan VK, Venkatraman S, Karthik P.   +3 more
europepmc   +2 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, Yingchun Li, Cheng Xue, Wei Xiong, Zhengping Peng, Xue Han, Hui Ju, Yong He   +7 more
doaj   +1 more source

Hypoallergenic Wheat Line (1BS-18H) Lacking ω5-Gliadin Induces Oral Tolerance to Wheat Gluten Proteins in a Rat Model of Wheat Allergy

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 ...
Yukinori Yamada, Tomoharu Yokooji, Kyohei Kunimoto, Koki Inoguchi, Ryohei Ogino, Takanori Taogoshi, Eishin Morita, Hiroaki Matsuo   +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, Xinxin LI, Xuefei WANG, Xinyue HU, Hongfang JI, Jicai BI   +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, SUN Hui, CHANG Liu, DUAN Xiao-liang, XING Xiao-ting, WANG Wen-juan, LIU hui, ZHOU Gui-ying   +7 more
doaj   +1 more source

Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota

Foods, 2022
Gluten proteins are responsible for the wheat breadmaking quality. However, gluten is also related to human pathologies for which the only treatment is a gluten-free diet (GFD).
Carmen Haro, María H. Guzmán-López, Miriam Marín-Sanz, Susana Sánchez-León, Luis Vaquero, Jorge Pastor, Isabel Comino, Carolina Sousa, Santiago Vivas, Blanca B. Landa, Francisco Barro   +10 more
doaj   +1 more source

Influence of Farming System and Forecrops of Spring Wheat on Protein Content in the Grain and the Physicochemical Properties of Unsonicated and Sonicated Gluten

Molecules, 2022
The potential for enhancing the spring wheat protein content by different cultivation strategies was explored. The influence of ultrasound on the surface and rheological properties of wheat-gluten was also studied.
Marta Tomczyńska-Mleko, Cezary Andrzej Kwiatkowski, Elżbieta Harasim, Justyna Leśniowska-Nowak, Stanisław Mleko, Konrad Terpiłowski, Salvador Pérez-Huertas, Olimpia Klikocka-Wiśniewska   +7 more
doaj   +1 more source

Promoter DNA hypermethylation of TaGli-γ-2.1 positively regulates gluten strength in bread wheat

Journal of Advanced Research, 2022
Introduction: Gliadins are the major components of gluten proteins with vital roles on properties of end-use wheat product and health-relate quality of wheat. However, the function and regulation mechanisms of γ-gliadin genes remain unclear.
Zhengfu Zhou, Congcong Liu, Maomao Qin, Wenxu Li, Jinna Hou, Xia Shi, Ziju Dai, Wen Yao, Baoming Tian, Zhensheng Lei, Yang Li, Zhengqing Wu   +11 more
doaj   +1 more source

Effect of Gluten and Wheat Starch on the Frozen Storage Quality of Reconstituted Dough

Shipin gongye ke-ji, 2022
The frozen preservation quality of dough cannot meet the requirements of industrial production of fresh and wet noodles. To investigate the effect of the main dough components (gluten protein and starch) on the quality of the frozen dough, dough ...
Keying MA, Junrong HUANG, Jiajing FU, Huayin PU, Jiwei KUANG   +4 more
doaj   +1 more source

Effect of genotypic, meteorological and agronomic factors on the gluten index of winter durum wheat [PDF]

, 2013
The determination of the gluten index is a widely used method for analysing the gluten strength of bread wheat and spring durum wheat genotypes. The present work was carried out to study the effect of the genotype, meteorological factors (temperature ...
Vida, Gyula, Szunics, László, Veisz, Ottó Bálint, Bedő, Zoltán, Láng, László, Árendás, Tamás, Bónis, Péter, Rakszegi, Marianna   +7 more
core   +3 more sources