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Wheat gluten

Author: P R Shewry; Arthur S Tatham
Publisher: Cambridge : Royal Society of Chemistry, ©2000.
Series: Special publication (Royal Society of Chemistry (Great Britain)), no. 261.
Edition/Format:   eBook : Document : Conference publication : EnglishView all editions and formats
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Genre/Form: Electronic books
Conference papers and proceedings
Congresses
Additional Physical Format: Print version:
Wheat gluten.
Cambridge : Royal Society of Chemistry, ©2000
(OCoLC)46779097
Material Type: Conference publication, Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: P R Shewry; Arthur S Tatham
ISBN: 9781847552372 1847552374
OCLC Number: 229418356
Notes: "The proceedings of the 7th International Workshop Gluten 2000 held at the University of Bristol on 2-6 April 2000"--Title page verso.
Description: 1 online resource (xv, 548 pages) : illustrations, portraits.
Contents: 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).
Series Title: Special publication (Royal Society of Chemistry (Great Britain)), no. 261.
Responsibility: edited by Peter R. Shewry, Arthur S. Tatham.

Abstract:

Providing a unique "snapshot" of the most exciting current research in the area, this book focuses on the structures, genetics and functional properties of this group of proteins.  Read more...

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"... a valuable contribution to the literature of cereal science ..." * Food Science and Technology, Vol 15, Issue 4, p 65, 2001 * "... invaluable to researchers in wheat quality for keeping up to Read more...

 
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