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Wheat gluten /
This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Royal Society of Chemistry,
©2000.
|
| Colección: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 261. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 111 | 2 | |a International Workshop Gluten |n (7th : |d 2000 : |c Bristol, England) | |
| 245 | 1 | 0 | |a Wheat gluten / |c edited by Peter R. Shewry, Arthur S. Tatham. |
| 260 | |a Cambridge : |b Royal Society of Chemistry, |c ©2000. | ||
| 300 | |a 1 online resource (xv, 548 pages) : |b illustrations, portraits | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Special publication ; |v no. 261 | |
| 500 | |a "The proceedings of the 7th International Workshop Gluten 2000 held at the University of Bristol on 2-6 April 2000"--Title page verso | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a The genetics of wheat gluten proteins : an overview -- Improved quality 1RS wheats via genetics and breeding -- Characterisation of a LMW-2 type durum wheat cultivar with poor technological properties -- Effect of the Glu-3 allelic variation on bread wheat gluten strength -- Relationship between breadmaking quality and seed storage protein composition of Japanese commercial hexaploid wheats (Triticum aestivum L.) -- Isogenic bread wheat lines differing in number and type of high Mr. glutenin subunits -- Quantitative analyses of storage proteins of an old Hungarian wheat population using the SE-HPLC method -- Is the role of high molecular weight glutenin subunits (HMW-GS) decisive in determination of baking quality of wheat? -- Low molecular weight glutenin subunit composition and genetic distances of South African wheat cultivars -- A new LMW-GS nomenclature for South African wheat cultivars -- Introduction of the D-genome related high- and low-Mr Glutenin subunits into durum wheat and their effect on technological properties -- Effects of HMW glutenin subunits on some quality parameter of Portuguese landraces of Triticum aestivum ssp. vulgare -- Genetic analysis of dough strength using doubled haploid lines -- Relationship between allelic variation of Glu-1, Glu-3 and Gli-1 prolamin loci and baking quality in doubled haploid wheat populations -- Improvement of wheat processing quality by genetic engineering -- Expression of HMW glutenin subunits in field grown transgenic wheat -- Prolamin aggregation and mixing properties of transgenic wheat lines expressing 1Ax and 1Dx HMW glutenin subunit transgenes -- Modification of storage protein composition in transgenic bread wheat -- Transformation of commercial wheat varieties with high molecular weight glutenin subunit genes -- Modification of the LMW glutenin subunit composition of durum wheat by microprojectile-mediated transformation -- Genetic modification of the trafficking and deposition of seed storage proteins to alter dough functional properties -- Production of transgenic bread wheat lines over-expressing a LMW glutenin subunit -- PCR amplification and DNA sequencing of high molecular weight glutenin subunits 43 and 44 from Triticum tauschii accession TA2450 -- Characterizations of low molecular weight glutenin subunit genes in a Japanese soft wheat cultivar, Norin 61 -- Characterization of the LMW-GS gene family in durum wheat -- Wheat-grain proteomics : the full complement of proteins in developing and mature grain -- Understanding the structure and properties of gluten : an overview -- A small scale wheat protein fractionation method using Dumas and Kjeldahl analysis -- Analysis of gluten proteins in grain and flour blends by RP-HPLC -- Reliable estimates of gliadin, total and unextractable glutenin polymers and total protein content, from single SE-HPLC analysis of total wheat flour protein extract -- Use of a one-line fluorescence detection to characterize glutenin fraction in the separation techniques (SE-HPLC and RP-HPLC) -- Extractability and size distribution studies on wheat proteins using flow-field flow fractionation -- Durum wheat glutenin polymers : a study based on extractability and SDS-PAGE -- Reactivity of anti-peptide antibodies with prolamins from different cereals -- Purification of y-type HMW-GS -- Biochemical analysis of alcohol soluble polymeric glutenins, D-subunits and Omega gliandins from wheat cv. Chinese spring -- Isolation and characterization of the HMW glutenin subunits 17 and 18 D glutenin subunits from wheat isogenic line L88-31 -- Verification of the cDNA deduced sequences of glutenin subunits by MALDI-MS -- Development of a novel cloning strategy to investigate the repetitive domain of HMW glutenin subunits -- Molecular structures and interactions of repetitive peptides based on HMW subunit 1Dx5 -- Characterisation and chromosomal localisation of C-Type LMW-GS -- Characterization of a monoclonal antibody that recognises a specific group of LMW subunits of glutenin -- Temperature induced changes in prolamin conformation -- Characterisation of [omega]-gliadins from different wheat species -- Identification of wheat varieties using matrix-assisted laser desorption/ionization time-of flight mass spectrometry -- Quantitative determination and localisation of thiol groups in wheat flour -- Gluten disulphide reduction using DTT and TCEP -- Model studies on the reaction parameters governing the formation of disulphide bonds in LMW-type peptides by disulphide isomerase (DSI) -- Oxidation of high and low molecular weight glutenin subunits isolated from wheat -- Influence of the redox status of gluten protein SH groups on heat-induced changes in gluten properties -- Effects of oxidoreductase enzymes on gluten rheology -- Glutathione : its effect on gluten and flour functionality -- Redox reactions during dough mixing and dough resting : effect of reduced and oxidised glutathione and L-ascorbic acid on rheological propeties of gluten -- Redox reactions in dough : effects on molecular weight of glutenin polymers as determined by flow FFF and MALLS -- Bacterial expression, in vitro polymerisation and polymer tests in a model dough system -- In vitro polymerisation of sulphite-treated gluten proteins in relation with thiol oxidation -- Modification of chain termination and chain extension properties by altering the density of cysteine residues in a model molecule : effects on dough quality -- Effects of two physiological redox systems on wheat proteins -- Involvement of redox reactions in the functional changes that occur in wheat grain during post-harvest storage. | |
| 505 | 8 | |a Study of the effect of DATEM -- Mechanism of the ascorbic acid improver effect on baking -- Degradation of wheat and rye storage proteins by rye proteolytic enzymes -- Characterisation and partial purification of a gluten hydrolyzing proteinase from bug (Eurygaster spp.) damaged wheat -- Effects of transglutaminase enzyme on gluten proteins from sound and bug- (Eurygaster spp.) damaged wheat samples -- Extracellular fungal proteinases target specific cereal proteins -- Study of the temperature treatment and lysozyme addition on formation of wheat gluten network : Influence on mechanical properties and protein solubility -- A rapid spectrophotometric method for measuring insoluble glutenin content of flour and semolina for wheat quality screening -- Prediction of wheat protein and HMW-glutenin contents by near infrared (NIR) spectroscopy -- Laboratory mill for small-scale testing -- Scale down possibilities in development of dough testing methods -- Quality test of wheat using a new small-scale Z-arm mixer -- Effects of protein quality and protein content on the characteristics of hearth bread -- Relationships of some functional properties of gluten and baking quality -- Thermal properties of gluten and gluten fractions of two soft wheat varieties -- Use of reconstitution techniques to study the functionality of gluten proteins on durum wheat pasta quality -- Thermal properties and protein aggregation of native and processed wheat gluten and its gliadin and glutenin enriched fractions -- Wheat gluten film : improvment of mechanical properties by chemical and physical treatments -- Do high molecular weight subunits of glutenin form "polar zippers"? -- What can NMR tell you about the molecular origins of gluten viscoelasticity? -- Back to basics : the basic rheology of gluten -- Rheology of glutenin polymers from near-isogenic wheat lines -- Fermentation fundamentals : fundamental rheology of yeasted doughs -- A fresh look at water : its effect on dough rheology and function -- Gluten quality vs. quantity : rheology as the arbiter -- The hysteretic behaviour of wheat-flour dough during mixing -- Quantity of quality? addressing the protein paradox of flour functionality -- Effect of protein fractions on gluten rheology -- Effects of WMW and LMW glutenin subunit genotypes on rheological properties in Japanese soft wheat -- Mixing of wheat flour dough as a function of the physicochemical properties of the SDS-gel proteins -- Effect of adding gluten fractions on flour functionality -- Methods for incorporating added glutenin subunits into the gluten matrix for extension and baking tests -- Effect of intercultivar variation in proportions of protein fractions from wheat on their mixing behaviour -- Evidence for varying interaction of gliadin and glutenin proteins as an explanation for differences in dough strength of different wheats -- Rheological and biochemical approaches describing changes in molecular structure of gluten protein during extrusion -- Evaluation of wheat protein extractability by rheological measurements -- The assessment of dough development during mixing using near infrared spectorscopy -- Measurement of biaxial extensional rheological properties using bubble inflation and the stability of bubble expansion in bread doughs and glutens -- The effect of dough development method on the molecular size distribution of aggregated glutenin proteins -- Wheat gluten proteins : how rheological properties change during frozen storage -- Analysis by dynamic assay and creep and recovery test of glutens from near-isogenic and transgenic lines differing in their high molecular weight glutenin subunit compositions -- Significance of high and low molecular weight glutenin subunits for dough extensibility -- Water activity in gluten issues : an insight -- Analysis of the gluten proteins in developing spring wheat -- SDS-unextractable glutenin polymer formation in wheat kernels -- Environmental effects on wheat proteins -- Effects of genotype, N-fertilisation, and temperature during grain filling on baking quality of hearth bread -- Interactions between fertilizer, temperature and drought in determining flour composition and quality for bread wheat -- Influence of environment and protein composition on durum wheat technological quality -- Interactions of starch with glutens having different glutenin sub-units -- Influence of wheat polysaccharides on the rheological properties of gluten and doughs -- Effect of water unextractable solids (WUS) on gluten formation and properties : mechanistic considerations -- The impact of water-soluble pentosans on dough properties -- Isolation of a novel, surface active, Mr 50k wheat protein -- Starch associated proteins and wheat endosperm texture -- Insect and fungal enzyme inhibitors in study of variability, evolution and resistance of wheat and other Triticeae dum. cereals -- Production of hexaploid and tetraploid waxy lines -- Oat globulins in reversed SDS-PAGE -- Puroindolines : structural relationships with tryptophanins (Aveindolines) from oat (Avena sativa). | |
| 520 | |a This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity. |b Bread, pasta, noodles 63¿63 some of the many ways in which humans consume wheat after processing has taken place. The gluten proteins of wheat grain, which determine the processing properties of wheat flour, have been the subject of intensive study for many years. The structures, genetics and functional properties of this unique group of proteins are the focus of this book. Providing a unique "snapshot" of the most exciting current research in the area, this wide-ranging book encompasses topics such as biotechnology; analysis, purification and characterization; quality testing; and environmental impacts. Contributions come from academia, government laboratories and industry throughout the world, and will be welcomed by practitioners in a variety of fields including the food, biological and agricultural sciences | ||
| 588 | 0 | |a Print version record. | |
| 506 | |a University staff and students only. Requires University Computer Account login off-campus. | ||
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 650 | 0 | |a Gluten |v Congresses. | |
| 650 | 0 | |a Wheat |v Congresses. | |
| 650 | 7 | |a Chemistry. |2 bicssc | |
| 650 | 7 | |a SCIENCE |x Life Sciences |x Biochemistry. |2 bisacsh | |
| 650 | 7 | |a Science. |2 eflch | |
| 650 | 7 | |a Gluten. |2 fast |0 (OCoLC)fst00943747 | |
| 650 | 7 | |a Wheat. |2 fast |0 (OCoLC)fst01174325 | |
| 655 | 7 | |a Conference papers and proceedings. |2 fast |0 (OCoLC)fst01423772 | |
| 700 | 1 | |a Shewry, P. R. |q (Peter R.) | |
| 700 | 1 | |a Tatham, Arthur S. | |
| 776 | 0 | 8 | |i Print version: |t Wheat gluten. |d Cambridge : Royal Society of Chemistry, ©2000 |z 0854048650 |w (OCoLC)46779097 |
| 830 | 0 | |a Special publication (Royal Society of Chemistry (Great Britain)) ; |v no. 261. | |
| 856 | 4 | 0 | |u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=496166 |z Texto completo |
| 938 | |a ebrary |b EBRY |n ebr10626378 | ||
| 938 | |a EBSCOhost |b EBSC |n 496166 | ||
| 938 | |a YBP Library Services |b YANK |n 9895167 | ||
| 994 | |a 92 |b IZTAP | ||