Fractionation of unreduced gluten proteins on SEC and their relationship with cookie quality characteristics
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-016-2467-6
Abstract: The size distribution assessment of unreduced wheat gluten proteins of commercial Indian wheat varieties was examined using Size-Exclusion Fast Protein Liquid Chromatography. Elution profiles were fractionated into five peaks, with the molecular weights of eluting… read more here.
Keywords: fractionation unreduced; cookie; quality; unreduced gluten ... See more keywords
Structural and antigenic properties of thermally treated gluten proteins.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.03.018
Abstract: The present study is focused on heat-induced changes in the structure and antigenic properties of gluten proteins. The thermal dependent behavior of glutenins and gliadins was analyzed through intrinsic fluorescence parameters, phase diagram method, and… read more here.
Keywords: structural antigenic; treated gluten; antigenic properties; thermally treated ... See more keywords
Structural consequences of the interaction of puroindolines with gluten proteins.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.01.146
Abstract: The effect of puroindolines (PINs) on structural characteristics of wheat proteins was investigated in Triticum turgidum ssp. durum (cv. Svevo) and Triticum aestivum (cv. Alpowa) and in their respective derivatives in which PIN genes were… read more here.
Keywords: puroindolines gluten; chemistry; structural consequences; interaction puroindolines ... See more keywords
Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.130492
Abstract: The aim of this research was to clearly clarify the deterioration mechanism of heat-denatured gluten proteins by exploring the change of aggregation and structural characteristics of heat-denatured gluten proteins in the steamed bread system and… read more here.
Keywords: gluten proteins; denatured gluten; frozen storage; heat ... See more keywords
Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.105395
Abstract: Abstract Wheat gluten proteins (WPs) are nutritious protein with a large yield, but they are rarely industrially attractive due to their poor water solubility. In this experiment, a pH-cycle was used by co-dissolving WPs and… read more here.
Keywords: protein isolates; design novel; wheat gluten; soy protein ... See more keywords
Digestion of intact gluten proteins by Bifidobacterium species: reduction of cytotoxicity and pro-inflammatory responses.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.0c01421
Abstract: Celiac Disease (CD) is a chronic illness characterized by an inflammatory process triggered by gluten protein intake. Recent evidence has suggested that the lower relative abundance of bifidobacteria in the intestinal lumen may be associated… read more here.
Keywords: intact gluten; bifidobacterium species; digestion intact; digestion ... See more keywords
Identification of Early Represented Gluten Proteins during Durum Wheat Grain Development.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.7b00571
Abstract: The time course of biosynthesis and accumulation of storage proteins in developing grains of durum wheat (Triticum turgidum ssp. durum (Desf.) Husn.) pasta-quality reference cv. Svevo was investigated at the protein level for the first… read more here.
Keywords: gluten proteins; development; durum wheat; ripe stage ... See more keywords
Tailoring the Viscoelasticity of Polymer Gels of Gluten Proteins through Solvent Quality
Sign Up to like & getrecommendations! Published in 2020 at "Macromolecules"
DOI: 10.1021/acs.macromol.0c01466
Abstract: We investigate the linear viscoelasticity of polymer gels produced by the dispersion of gluten proteins in water:ethanol binary mixtures with various ethanol contents, from pure water to 60% v/v ethanol. We show that the complex… read more here.
Keywords: solvent composition; polymer gels; polymer; viscoelasticity ... See more keywords