Results 251 to 260 of about 66,474 (288)

Thermoformed Wheat Gluten Biopolymers

Journal of Agricultural and Food Chemistry, 2005
The quantity of available wheat gluten exceeds the current food use markets. Thermoforming is an alternative technical means for transforming wheat gluten. Thermoforming was applied here to wheat gluten under chemically reductive conditions to form pliable, translucent sheets.
Ferenc M. Pallos, George H. Robertson, and Attila E. Pavlath, William J. Orts   +3 more
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Electrophoresis and fractionation of wheat gluten

Archives of Biochemistry and Biophysics, 1959
Abstract Electrophoretic patterns of wheat gluten previously reported in the literature are asymmetric with respect to the ascending and descending boundaries. Primary objective of the present work was to find electrophoresis conditions that would give symmetrical diagrams.
F.R. Senti, Neil W. Taylor, R.W. Jones
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Lectins in wheat gluten proteins

Journal of Agricultural and Food Chemistry, 1983
The presence of heat-stable lectins in wheat gluten proteins was established by a modified hemagglutination assay using sheep erythrocytes. This was made possible by using 50% dimethyl sulfoxide in phosphate buffer (pH 6.81) to disperse the gluten proteins (which are otherwise insoluble in near neutral buffer without Me2SO) without interfering with ...
David S. Newburg, Jose Madrid Concon, Stanley N. Eades   +2 more
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Gluten-Free Wheat?

Scientific American, 2018
The article discusses a possible breakthrough by researchers at the Institute for Sustainable Agriculture in Spain to genetically engineered wheat with far less gluten while retaining proteins that give wheat its characteristic springiness and taste that would be safer for celiacs.
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Genetics of Wheat Gluten Proteins

2003
Publisher Summary This chapter focuses on genetic studies related to wheat gluten protein. The importance of wheat in food processing and human nutrition has resulted in a massive volume of research on the crop and grain. The ability to process wheat into such a wide range of products is determined largely by one group of grain components, the gluten
Peter R. Shewry, Domenico Lafiandra, Nigel G. Halford   +2 more
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Quality of shear fractionated wheat gluten – Comparison to commercial vital wheat gluten

Journal of Cereal Science, 2011
Abstract The functional properties of gluten obtained with a shear-induced separation process, recently proposed by Peighambardoust et al. (2008) , are compared with a commercially available vital wheat gluten. Two tests were performed. First, a relatively strong wheat flour, Soissons, was enriched with gluten protein.
van der Zalm, E.E.J., van der Goot, A.J., Boom, R.M.   +2 more
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An Overview of the Wheat Gluten Industry

Research Papers in Economics, 2005
Approximately 80 percent of U.S. spring wheat is produced in Montana, North Dakota, and South Dakota. In Montana, about 3.5 million acres of spring wheat (other than durum) are planted annually. This represents about 60 percent of total wheat plantings. Montana’s semi-arid climate encourages the production of high protein levels in spring wheat.
Boland, Michael A., Brester, Gary W., Taylor, Mykel R., Boland, Michael A., Brester, Gary W., Taylor, Mykel R.   +5 more
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A method of extraction and separation of wheat gluten

Hereditas (Beijing), 2008
After removing gliadin and other proteins with 7.5% 2-propanol and 0.3 mol/L NaI, the total glutenin subunits were extracted with two kinds of buffer, one containing 25% 2-propanol, 0.04 mol/L Tris-HCI (pH=8.0), 10% SDS and 2% DDT and the other containing 25% 2-propanol, 0.04 mol/L Tris-HCI (pH=8.0), 10% SDS and 1.4% VP. In SDS-PAGE electrophoresis (4%
Ai-Min Zhang, Jun-Ming Li, Dong-Cheng Liu, Jun Ji, Jing Wang   +4 more
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Wheat gluten as a protein ingredient

Journal of the American Oil Chemists' Society, 1979
AbstractWheat gluten is a unique cereal protein due to its property of high elasticity. This elasticity is only present in hydrated gluten, and it is destroyed by heating. The property permits the formation of gas cells in flour dough, and is the essential cause of the texture of our daily bread.
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Food uses of wheat gluten

Journal of the American Oil Chemists' Society, 1979
AbstractNew separation methods for wheat gluten have increased production and made possible the use of mass wheat as a raw material. This widens the use of gluten in the fields where functional as well as baking properties are important. Solubility, swelling, viscosity and nutritional aspects of gluten are reviewed.
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