Fingerprinting of wheat protein profiles for improved distinction between wheat cultivars and species
Sign Up to like & getrecommendations! Published in 2020 at "Cereal Chemistry"
DOI: 10.1002/cche.10323
Abstract: Background and objectives Wheat protein composition is commonly characterized by reversed‐phase (RP)‐HPLC‐UV after extraction of albumins/globulins, gliadins (ω5‐, ω1,2‐, α‐, and γ‐gliadins), and glutenins (high‐ and low‐molecular‐weight glutenin subunits). However, this traditional classification does not… read more here.
Keywords: integration; wheat; wheat protein; wheat cultivars ... See more keywords
Characterization of phenolic compounds extracted from wheat protein fractions using high-performance liquid chromatography/liquid chromatography mass spectrometry in relation to anti-allergenic, anti-oxidant, anti-hypertension, and anti-diabetic properties
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DOI: 10.1080/10942912.2016.1238832
Abstract: ABSTRACT The purpose of this study was to identify novel natural bioactive phenolic compounds with anti-oxidant, anti-allergic, anti-hypertensive, and anti-diabetic properties in wheat protein fractions. Free and bound phenolic compounds were isolated from the albumin,… read more here.
Keywords: phenolic compounds; wheat protein; liquid chromatography; protein fractions ... See more keywords
Influence of Farming System and Forecrops of Spring Wheat on Protein Content in the Grain and the Physicochemical Properties of Unsonicated and Sonicated Gluten
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DOI: 10.3390/molecules27123926
Abstract: The potential for enhancing the spring wheat protein content by different cultivation strategies was explored. The influence of ultrasound on the surface and rheological properties of wheat-gluten was also studied. Spring wheat was cultivated over… read more here.
Keywords: spring wheat; wheat; wheat protein; sonication ... See more keywords