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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 |
Tabla de Contenidos:
- 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.
- 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).