Glutenins from II varIetIes of wheat representing the five different classes commonly grown in the United States were compared in terms of protein composition and sensitivity to salt precipitation. Gluten obtained from the different wheats varied from 8 to 10.5 % for soft wheats to about 9 to 11 % for hard wheats and 17 % for durums. Gliadinglutenin ratios were similar in all varieties investig...

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...

BACKGROUND In celiac disease patients, peptides derived from dietary gluten are recognized by HLA-DQ2-restricted CD4(+) T cells, which results in inflammation. Such immune-stimulatory peptides are found in both gliadins and glutenins. Monoclonal antibodies (mAbs) against these peptides can be used to screen food for the presence of such peptides. OBJECTIVE We aimed to determine the specificit...

Wheat ( Triticum spp .) gluten consists mainly of intrinsincally disordered storage proteins (glutenins and gliadins) that can form megadalton-sized networks. These networks are responsible for the unique viscoelastic properties wheat dough affect quality bread. have not yet been studied by molecular level simulations. Here, we use a newly developed α -C-based coarse-grained model to study ∼ 40...

A large number of wheat recombinant lines were analysed for storage protein (glutenins) and active protein (betaamylase) polymorphism, using electrophoresis. The purpose of this paper was to outline the relationships between proteinogram types and bread making quality as well as between zymogram types and embryogenic potential. The experimental results emphasized that a great majority of the re...

Wheat is the most important food crop in the world, the unique physiochemical properties of wheat gluten enabling a diverse range of food products to be manufactured. However, genetic and environmental factors affect the technological properties of gluten in unpredictable ways. Although newer proteomic methods have the potential to offer much greater levels of information, it is the older gel-b...

At present, under the conditions of climate change, for mainly environmental but also economic reasons, especially in case new wheat genotypes, alternative cropping systems are recommended addition to common conventional system. The aim this study was determine effect integrated system (INTEG) and (CONV) on physiological parameters, yield, mineral composition grain, as well amount quality prote...

Certain cereals like wheat, rye or barley contain gluten, a protein mixture that can trigger celiac disease (CD). To make gluten-free diets available for affected individuals the gluten content of foodstuff must be monitored. For this purpose, antibody-based assays exist which rely on the recognition of certain linear gluten sequence motifs. Yet, not all CD-active gluten constituents and fragme...

Gliadins and glutenins, the major storage proteins of wheat endosperm (Triticum durum, Desf. cv Monroe), were reduced in vitro by the NADP/thioredoxin system (NADPH, NADP-thioredoxin reductase and thioredoxin; in plants, the h type) from either the same source or the bacterium Escherichia coli. A more limited reduction of certain members of these protein groups was achieved with the reduced fo...