We propose a quantitative approach to probe the spatial heterogeneities of interactions in macromolecular gels, based on a combination of small angle X-ray (SAXS) and neutrons (SANS) scattering. We investigate the structure of model gluten protein gels and show that the gels display radically different SAXS and SANS profiles when the solvent is (at least partially) deuterated. The detailed anal...

IN two previous communications the author [1936, 1, 2] has described the chief properties of the proteinase and dipeptidase found in aqueous extracts of sprouted wheat. The present paper is a continuation of these studies and deals primarily with the action of the proteinase on gelatin, ovalbumin and on the principal proteins of wheat, namely, gliadin and glutenin, both separately and in the fo...

The prevalence of cereal allergy is highly influenced by geographical area and consumption habits. According to data from Alergologica 2015 [1], accounts for 2.1% all cases food in Spain. Beer a barley-based alcoholic beverage that also contains hops, yeast, other cereals (wheat, oats, corn, even rye). Barley the basis malt vinegar, whiskey, gin. Several allergens barley have been described, in...

Both high- and low-molecular-weight glutenin subunits (LMW-GS) play the major role in determining the viscoelastic properties of wheat (Triticum aestivum L.) flour. To date there has been no clear correspondence between the amino acid sequences of LMW-GS derived from DNA sequencing and those of actual LMW-GS present in the endosperm. We have characterized a particular LMW-GS from hexaploid brea...

The high-molecular weight (HMW) glutenin subunits of bread wheat are major determinants of end-use quality. The objective of this study was to determine the 1Dx and 1Dy subunits present in 43 synthetic hexaploid wheat (SHW) lines derived by crossing durum ‘Langdon’ to 43 Aegilops tauschii accessions. Protein samples were initially electrophoresed multiple times on SDS-PAGE gels to arrange subun...

The allelic variation at seven prolamin loci involved in quality has been studied in a set of durum wheat landraces from all the Spanish regions where this crop has been traditionally cultivated. The genetic variability was higher than that found in other germplasm collections. All the loci, except Glu-B2, displayed a genetic variability higher than 0.62, with Glu-3 the most polymorphic. In tot...

Chromosome marking by cytosine methylation has been examined in two gene systems in wheat--at the loci encoding high molecular weight (HMW) glutenin subunits (seed proteins) and ribosomal RNA. Variation in cytosine methylation occurs between progeny in highly inbred lines around the HMW glutenin locus. The variation is inherited through meiosis to F1 and F2 generations but occasionally a new va...

To study genome evolution in wheat, we have sequenced and compared two large physical contigs of 285 and 142 kb covering orthologous low molecular weight (LMW) glutenin loci on chromosome 1AS of a diploid wheat species (Triticum monococcum subsp monococcum) and a tetraploid wheat species (Triticum turgidum subsp durum). Sequence conservation between the two species was restricted to small regio...

Durum wheat (Triticum turgidum L.) is the preferred raw material for the production of pasta worldwide and some speciality bread common in parts of Italy and the Mediterranean region. The quality of such foods in terms of texture, colour, flavour and appearance are determined by raw material quality, processing methods and other ingredients. This review focuses on the raw material composition a...