Results 261 to 270 of about 66,474 (288)
Some of the next articles are maybe not open access.
Wheat gluten challenge in schizophrenic patients
American Journal of Psychiatry, 1981Eight chronic schizophrenic patients were maintained on a diet free of gluten, cereal grains, and milk (CM-F diet) and challenged in a double-blind manner with dietary wheat gluten and placebo. While on the CM-F diet, each patient received a daily challenge of 30 g of gluten for 5 weeks and a placebo challenge for 8 weeks.
L.B. Bigelow +11 more
openaire +2 more sources
Research Papers in Economics, 1990
This paper discusses the international market for wheat gluten, an important protein supplement in processed grain products. A brief description of wheat gluten composition, properties, and uses provides the necessary technical background for this study.
Ortalo-Magne, Francois +3 more
openaire +3 more sources
This paper discusses the international market for wheat gluten, an important protein supplement in processed grain products. A brief description of wheat gluten composition, properties, and uses provides the necessary technical background for this study.
Ortalo-Magne, Francois +3 more
openaire +3 more sources
Gluten and wheat sensitivities – An overview
Journal of Cereal Science, 2016Wheat products are important staple foods worldwide. However, a small portion of the population has to avoid wheat-containing foods because of harmful immune responses. Countless studies have demonstrated that the storage (gluten) proteins of wheat are major causative agents for wheat-dependent immune-mediated disorders.
Katharina Anne Scherf +2 more
openaire +2 more sources
Action of proteolytic enzymes on wheat gluten
Canadian Journal of Biochemistry, 1968Papain and trypsin partially hydrolyzed wheat gluten dispersed in 10% sodium salicylate, and pepsin partially hydrolyzed gluten dispersed in aluminium lactate. Trypsin was considerably less effective than either papain or pepsin. Papain produced non-protein nitrogen most rapidly during early stages of hydrolysis but pepsin produced the largest total ...
A. G. McCalla, Hung-Ju Yang
openaire +3 more sources
Molecular weights of wheat gluten fractions
Archives of Biochemistry and Biophysics, 1961Abstract Molecular weights of glutenin and gliadin fractions differing in electrophoretic mobility have been determined in an ultracentrifuge using approach to sedimentation equilibrium. γ-Gliadin is homogeneous and has a molecular weight of 47,000. β-Gliadin has a molecular weight of 42,000. Although it contains four electrophoretic components, each
Neil W. Taylor +3 more
openaire +3 more sources
New plasticizers for wheat gluten films
European Polymer Journal, 2001Abstract Diethanolamine and triethanolamine were selected among several low and high molecular weight polyols and amines tested as potential plasticizers of wheat gluten film. In comparison with glycerol, their use did not significantly affect the solubility in water, the opacity of the film (both increased very slightly) and the water vapor barrier ...
Irissin-Mangata, Josiane +3 more
openaire +4 more sources
Hydrogen-ion equilibria of wheat gluten
Archives of Biochemistry and Biophysics, 1963Abstract Hydrogen-ion titration curves of wheat gluten have been studied in 3 M urea plus 0.15 M KCl at 25 °C. Ionizing groups per 105 g. gluten and their intrinsic pK's at 25 δC. are: 29 carboxyl (4.77), 15 imidazole (6.43), 2 α-amino (8.4), 1 sulfhydryl (10.1), 20 tyrosyl (10.26), and 9 lysyl (10.78).
R.J. Dimler, Ying Victor Wu
openaire +3 more sources
The role of gluten and wheat in irritable bowel syndrome and noncoeliac gluten or wheat sensitivity
Current Opinion in GastroenterologyPurpose of review The role of gluten and wheat in irritable bowel syndrome (IBS) is unclear, whereas it plays a key-role in the diagnosis and treatment of noncoeliac gluten or wheat sensitivity (NCGWS). This review aims to provide the most recent insights in pathophysiological mechanisms and to summarize the evidence for a ...
Tom, van Gils, Magnus, Simrén
openaire +2 more sources
THE SELECTIVE DEGRADATION OF WHEAT GLUTEN
Canadian Journal of Chemistry, 1955A method believed to hydrolyze peptide bonds of proteins selectively at the amino groups of serine was used to obtain polypeptides from wheat gluten. The procedure involved the use of strong acid and introduced appreciable amounts of sulphur into the products possibly as sulphonic acid groups.
L. Wilson, L. Wiseblatt, W. B. McConnell
openaire +2 more sources
Rheological properties of wheat gluten
Journal of Cereal Science, 1990Glutens were prepared from four wheat varieties (Kadet, Timmo, Extrem, San Pastore), which perform very differently in cereal products. The dynamic rheological and tensile properties of the glutens were measured by: (i) small angle oscillatory deformation of hydrated glutens in the temperature range 25–100 °C using a Rheometrics mechanical spectrometer
D.J. Barnes +3 more
openaire +2 more sources