Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 11 of 11 for “"Glutenin"”.
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Identification of Coeliac Disease Triggering Glutenin Peptides and Their Measurement in Foods
… of two major protein fractions, gliadins and glutenins. Considerable research has been carried out on the immunostimulatory components in wheat gliadin. Glutenins, newly discovered to be toxic to coeliac individuals, have limited evidence describing their immunostimulatory potential in coeliac …
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The effect of nitrogen fertilization on protein content and bread baking properties of wheat flour
… increased nitrogen fertilization. The gliadin to glutenin protein ratio of the flour was reduced as the rate of grain nitrogen application increased. Significant differences were found in the flour gliadin percent protein with variation in spring nitrogen management. Fractionation and resolution …
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Prolaminas, proteínas waxy y puroindolinas en trigo blando : herencia, influencia e interacción en la calidad
… Y determinar la influencia de las subunidades de gluteninas de alto (HMW) y bajo peso molecular (LMW), las gliadinas, las secalinas, la sobreexpresion de la subunidad de gluteninas HMW Bx7, las isoproteinas waxy y las puroindolinas en la calidad harinopanadera y en la viscosidad del almidon. Para …
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The relationship of chlorination and protein and lipid content to baking quality of soft wheat flour
… The lipid and protein content, gliadin and glutenin composition, microstructure, rheological properties, ash, pH and color were examined. Baked angel food cakes were evaluated by volume, tenderness, color, cohesiveness, crumb structure and microstructure (SEM). Gelatinization temperatures of …
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Production of Selenium-enriched Wheat Protein Concentrates and Isolates for Enhancement of Wheat Flour Functionality
… was six fold higher than the control sample. Glutenin content ranged from 41.5-43.3% of total gluten, while Gliadin ranged from 61.7-62.3% of total gluten. Se content ranged from 73.8-80.8% for Gliadin and 90.3- 93.6% for Glutenin when gluten was fractionated.</p>
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TAXI : a new vehicle for the transfer of genes into monocotyledonous plants
… linked either to a reporter gene (uidA) or a glutenin gene. The constructs were transferred by injection of rye seedlings. Molecular analyses demonstrated that all three genes were integrated and expressed in transformed rye and their progenies ( Rl and R2 ). TAXI mediated gene transfer to rye …
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Observing residual structure in disordered peptides with multidimensional infrared spectroscopy
… Gly), dragline spider silk (X = Gly), and wheat glutenin (X = Gln).`
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Molekuláris biológiai módszerek fejlesztése gluténmentesség ellenőrzésére
… a TR01/TR02 búzaspecifikus primer párt, egy glutenin specifikus mikroszatellit (P1/P2) primer párt és végül egy WBR11/WBR13 nevű primer párt alkalmaztam. Ez utóbbi esetben termékanalízis céljából PCR-RFLP vizsgálat is történt. Különböző búzafajták, száraztészták, főtt tészták, hőkezelt …
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Milk protein adulteration detection via mass spectra and infrared spectroscopy
… pea (vincilin, convicilin, legumin) and wheat (glutenin and gliadin) in adulterated milks. So, this method allows the detection of hydrolyzed soy and wheat protein at the level above 0.5% in total protein, and pea protein at the level of 2 and 4%. No rice protein was identified in milk samples …
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Calidad harino-panadera en trigo blando (T. aestivum L.) : influencia de las prolaminas y microsatélites relacionados
… determinar la influencia de las subunidades de gluteninas de alto (HMW) y bajo peso molecular (LMW) y las gliadinas, e identificar marcadores moleculares microsatelites (SSRs) ligados a QTLs de calidad harino-panadera en trigo blando (Triticum aestivum L.) Se utilizaron 79 lineas recombinantes …