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An Overview of the Wheat Gluten Industry
Research Papers in Economics, 2005Approximately 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. +5 more
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A method of extraction and separation of wheat gluten
Hereditas (Beijing), 2008After 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 +4 more
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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
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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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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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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
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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
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Wheat gluten as a protein ingredient
Journal of the American Oil Chemists' Society, 1979AbstractWheat 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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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
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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
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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
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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
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