T he increase in world-wide consumption of a Mediterranean diet, which includes a wide range of wheatbased foods, has possibly contributed to an alarming rise in the incidence of wheat (gluten?)-related disorders. Gluten, the main protein complex in wheat, barley, and rye, is a mixture of alcohol-insoluble (“glutenins”) and alcohol-soluble (“gliadins”) proteins. Gliadins are a group of proline ...

Protein transport within cereal endosperm cells is complicated by the abundance of endoplasmic reticulum (ER)-derived and vacuolar protein bodies. For wheat storage proteins, two major transport routes run from the ER to the vacuole, one bypassing and one passing through the Golgi. Proteins traveling along each route converge at the vacuole and form aggregates. To determine the impact of this t...

Background and Objectives Wheat gluten proteins make up one of the most complex protein aggregates in nature. Their qualitative quantitative composition is determined by genetic environmental factors as well technological processes. Findings Gluten comprise ?5-, ?1,2-, ?-, ?-gliadins high-molecular-weight glutenin subunits (HMW-GS) low-molecular-weight (LMW) GS. About 50% are monomeric gliadins...

Background and Objectives Wheat gluten in cereal-based products has unique functionality derived from its viscoelastic properties. Nevertheless, many food applications require replacement to obtain gluten-free foods but keeping similar quality characteristics. This review analyzes the distinctive characteristics of wheat gluten, technological strategies implemented mimic behavior within systems...

SUMMARY In aquaculture, when alternative protein sources of Fish Meal (FM) in diets are investigated, Plant Proteins (PP) can be used. Among them, Vital Wheat Gluten (VWG) is a proteinaceous material obtained from wheat after starch extraction. "It is mainly composed of two types of proteins, gliadins and glutenins, which confer specific visco-elasticity that's to say ability to form a network ...

The processing properties of the wheat flour are largely determined by the structures and interactions of the grain storage proteins (also called gluten proteins) which form a continuous visco-elastic network in dough. Wheat gluten proteins are classically divided into two groups, the monomeric gliadins and the polymeric glutenins, with the latter being further classified into low molecular wei...

Gluten is the product of a chemical bond of wheat prolamin proteins (glia- dins and glutenins) in an aqueous me- dium. IgE mediated gluten allergy can be induced either by gluten as an in- gredient in foods or wheat prolamines present in the air. The aim of the study was clinical analysis of 13 patients, who demonstrated elevated levels of gluten specific IgE and identification of the most alle...

Field trials were conducted to evaluate the effect of nitrogen level on wheat protein content and composition in 16 cultivars over two years at three locations. The treatment comprised levels, 0 kg ha?1 as low 100 high nitrogen, applied top dressings 50 per ha tillering stem extension growth stages. Increased generally enhanced grain by 11.3% (11.5% vs. 12.8%). Considering determined reversed p...