Effect of gliadin-glutenin ratio on gluten network formation during thermomolding

Chapter 1 Gluten: A Balance of Gliadin and Glutenin

The gluten response in children with celiac disease is directed toward multiple gliadin and glutenin peptides.

BACKGROUND & AIMS Gluten (GLU)-specific T-cell responses in HLA-DQ2 positive adult celiac disease (CD) patients are directed to an immunodominant alpha-gliadin (GLIA) peptide that requires deamidation for T-cell recognition. The aim of the current study was to determine which GLU peptide(s) are involved early in disease. METHODS We have characterized the GLU-specific T-cell response in HLA-DQ...

the effect of e-64 on the developmental competence of sheep cocs during in vitro maturation

in the present study, the effect of e-64 at different concentrations (0.5, 1, 5 and 10 µm) added to (1) the ivm medium on oocyte nuclear maturation and developmental competence of ovine oocytes, and (2) to the ivc medium on embryonic development of ovine embryos were investigated.

Differences in Amino Acid Sequences of Gliadin and Glutenin!

Gliadin and glutenin were examined to identify peptides that differentiate the proteins. Pronase-resistant fragments from gliadin and glutenin have average molecular weights of 460 and 640, respectively, and in acid are readily converted to pyroglutamic acid (PGA) peptides. PGA-peptides isolated from pepsin-hydrolyzed Pronase digests contained glutamine (Gin) or glutamic acid; proline, serine, ...

Viscoelastic properties of wheat gliadin and glutenin suspensions

Linear and non-linear rheological properties of wheat gliadin and glutenin suspensions were investigated at various concentrations. Linear dynamic viscoelastic properties for both gliadin and glutenin were strongly dependent on concentration. For gliadins, the storage moduli (G 0), loss moduli (G00), and phase shifts dramatically changed within a narrow concentration range, indicating that glia...