Results 271 to 280 of about 66,474 (288)

Chemical modification of wheat gluten with hydrazine

Canadian Journal of Biochemistry, 1969
The side-chain amide groups of wheat gluten were converted to hydrazide groups by reaction with hydrazine in aqueous and anhydrous systems. When the reaction was carried out in aqueous hydrazine, extensive hydrolysis of side-chain, as well as peptide-amide groups occurred. Anhydrous hydrazine, when used as solvent and reactant, increased the extent of
J. S. Wall, L. H. Krull
openaire   +3 more sources

Wheat gluten applications in food products

Journal of the American Oil Chemists' Society, 1979
AbstractVital wheat gluten has traditionally been noted for its functional benefits in various bakery applications. In recent years extensive research and development work has taken place to more clearly identify wheat gluten's unique characteristics and functional properties. As a result, many new and novel applications have been developed.
openaire   +3 more sources

Specificity of a wheat gluten aspartic proteinase

Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 1998
The substrate and peptide bond specificities of a purified wheat gluten aspartic proteinase (GlAP) are studied. GlAP shows maximum gluten hydrolysing activity at pH 3.0. At this pH, especially the wheat high molecular weight glutenin subunits (HMW-GS) and to a lesser extent the low molecular weight glutenin subunits and gliadins are hydrolysed.
Fred Van Leuven, Sophie Torrekens, Kristof Brijs, W. Bleukx, Jan A. Delcour   +4 more
openaire   +3 more sources

Chemical Modification of Wheat Gluten [PDF]

, 2001
Wheat gluten was cross-linked using water soluble 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide HC1 (EDC) together with N-hydroxysuccinimide (NHS) in order to improve its functional properties in non-food applications. By varying reaction parameters, it was demonstrated that cross-linking of the proteins occurred through different mechanisms.
Françoise Silvestre, Jan Pleun Lens, Wim J. Mulder, Véronique Tropini   +3 more
openaire   +1 more source

Wheat, Gluten and ATI: An Overview

2019
In this chapter, the history of wheat cultivation and breeding is described. Wheat originated in the Middle East, spread to Europe and captured the whole world. Modern wheat varieties developed from old ones, namely by breeding and crossbreeding from low-yielding diploid wild wheat to modern hexaploid high-performance wheat.
Detlef Schuppan, Kristin Gisbert-Schuppan   +1 more
openaire   +2 more sources

The solubility of wheat gluten

Biochimica et Biophysica Acta, 1953
A. Mortier, Jean-Marie Wiame, R.H. De Deken   +2 more
openaire   +3 more sources

To Wheat or not to Wheat: Timing of Gluten Introduction

Evidence-Based Practice, 2021
Ashley U. Hall, Erica S. Meisenheimer, Derrick J. Thiel, Bob Marshall   +3 more
openaire   +2 more sources

Softening of gluten by wheat proteases

Journal of the Science of Food and Agriculture, 1971
AbstractExperimental evidence has been obtained to support the hypothesis that gluten softening is a result of peptide bond scission catalysed by proteolytic enzymes. Extensive softening of gluten is observed even though very few peptide bonds are broken.
openaire   +2 more sources

Wheat Gluten Proteins, Amino Acid Composition of Proteins in Wheat Gluten [PDF]

Journal of Agricultural and Food Chemistry, 1961
J. H. Woychik, R. J. Dimler, J. A. Boundy   +2 more
openaire   +1 more source

Supplementation of Wheat Gluten Protein

The Journal of Nutrition, 1964
R. W. Wannemacher, James B. Allison, W. L. Banks   +2 more
openaire   +3 more sources