Wheat Gluten

Couverture
Peter R. Shewry, Arthur S. Tatham, Royal Society of Chemistry (Great Britain)
Royal Society of Chemistry, 2000 - 548 pages
Bread, pasta, noodles ... 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.
 

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Pages sélectionnées

Table des matières

An Overview
3
Improved Quality IRS Wheats via Genetics and Breeding
11
Characterisation of a LMW2 Type Durum Wheat Cultivar with Poor Technological Properties
16
Effect of the Glu3 Allelic Variation on Bread Wheat Gluten Strength
20
Relationship between Breadmaking Quality and Seed Storage Protein Composition of Japanese Commercial Hexaploid Wheats Triticum aestivum L
25
Isogenic Bread Wheat Lines Differing in Number and Type of High Mr Glutenin Subunits
29
Quantitative Analyses of Storage Proteins of an Old Hungarian Wheat Population using the SEHPLC Method
34
Is the Role of High Molecular Weight Glutenin Subunits HMWGS Decisive in Determination of Baking Quality of Wheat?
38
Mechanism of the Ascorbic Acid Improver Effect on Baking
277
Degradation of Wheat and Rye Storage Proteins by Rye Proteolytic Enzymes
283
Characterisation and Partial Purification of a Gluten Hydrolyzing Proteinase from Bug Eurygaster spp Damaged Wheat
287
Effects of Transglutaminase Enzyme on Gluten Hydrolyzing Proteinase from Bug AMINASE ENZYME ON GLUTEN PROTEINS FROM SOUND ...
291
Extracelluar Fungal Proteinases Target Specific Cereal Proteins
296
Influence on Mechanical Properties and Protein Solubility
300
A Rapid Spectrophotometric Method for Measuring Insoluble Glutenin Content of Flour and Semolina for Wheat Quality Screening
307
Prediction of Wheat Protein and HMWGlutenin Contents by Near Infrared NIR Spectroscopy
313

Low Molecular Weight Glutenin Subunit Compositon and Genetic Distances of South African Wheat Cultivars
43
A New LMWGS Nomenclature for South African Wheat Cultivars
47
Introduction of the DGenome Related Highand LowMr Glutenin Subunits into Durum Wheat and Their Effect on Technological Properties
51
Effects of HMW Glutenin Subunits on Some Quality Parameters of Portuguese Landraces of Triticum Aestivum ssp Vulgare
55
Genetic Analysis of Dough Strength using Doubled Haploid Lines
61
Relationship Between Allelic Variation of GLU1 GLU3 and GLI1 Prolamin Loci and Baking Quality in Doubled Haploid Wheat Populations
66
Improvement of Wheat Processing Quality by Genetic Engineering
73
Expression of HMW Glutenin Subunits in Field Grown Transgenic Wheat
77
Prolamin Aggregation and Mixing Properties of Transgenic Wheat Lines Expressing 1Ax and 1Dx HMW Glutenin Subunit Transgenes
80
Modification of Storage Protein Composition in Transgenic Bread Wheat
84
Transformation of Commercial Wheat Varieties with High Molecular Weight Glutenin Subunit Genes
88
Modification of the LMW Glutenin Subunit Composition of Durum Wheat by MicroprojectileMediated Transformation
93
Genetic Modification of the Trafficking and Deposition of Seed Storage Proteins to alter Dough Functional Properties
97
Production of Trangenic Bread Wheat Lines OverExpressing A LMW Glutenin Subunit
101
PCR Amplification and DNA Sequencing of High Molecular Weight Glutenin Subunits 43 and 44 from Triticum Tauschii Accession TA2450
105
Characterizations of Low Molecular Weight Glutenin Subunit Genes in a Japanese Soft Wheat Cultivar Norin 61
109
Characterization of the LMWGS Gene Family in Durum Wheat
113
WheatGrain Proteomics The Full Compliment of Proteins in Developing and Mature Grain
117
An Overview
125
A Small Scale Wheat Protein Fractionation Method Using Dumas and Kjeldahl Analysis
132
Analysis of Gluten Proteins in Grain and Flour Blends by RPHPLC
136
Reliable Estimates of Gliadin Total and Unextractable Glutenin Polymers and Total Protein Content From Single SEHPLC Analysis of Total Wheat Fl...
140
Use of a OneLine Fluorescence Detection to Characterize Glutenin Fraction in the Separation TechniquesSEHPLC AND RPHPLC
144
Extractability and Size Distribution Studies on Wheat Proteins using FlowField Flow Fractionation
149
A Study Based on Extractability and SDSPAGE
154
Reactivity of AntiPeptide Antibodies with Prolamins from Different Cereals
158
Purification of YType HMWGS
162
Biochemical Analysis of Alcohol Soluble Polymeric Glutenins DSubunits and Omega Gliadins from Wheat cv Chinese Spring
166
Isolation and Characterization of the HMW Glutenin Subunits 17 and 18 and D Glutenin Subunits from Wheat Isogenic Line L8831
171
Verification of the cDNA Deduced Sequences of Glutenin Subunits by MaldiMS
175
Development of a Novel Cloning Strategy to Investigate the Repetitive Domain of HMW Glutenin Subunits
179
Molecular Structures and Interactions of Repetitive Peptides based on HMW Subunit IDx5
183
Characterisation and Chromosomal Localisation of CType LMWGS
188
Characterization of a Monoclonal Antibody that Recognizes a Specific Group of LMW Subunits of Gultenin
192
Temperature Induced Changes in Prolamin Conformation
196
Characterisation of Gliadins from Different Wheat Species
200
Identification of Wheat Varieties using MatrixAssisted Laser DesorptionIonization TimeOf Flight Mass Spectrometry
204
Quantitative Determination and Localisation of Thiol Groups in Wheat Flour
211
Gluten Disulphide Reduction using DTT AND TCEP
215
Model Studies on the Reaction Parameters Governing the Formation of Disulphide Bonds in LMWType Peptides by Disulphide Isomerase DSI
219
Oxidation of High and Low Molecular Weight Glutenin Subunits Isolated from Wheat
223
Influence of the Redox Status of Gluten Protein SH Grops on HeatInduced Changes in Gluten Properties
227
Effects of Oxidoreductase Enzymes on Gluten Rheology
231
its Effect on Gluten and Flour Functionality
235
Effect of Reduced and Oxidised Glutathione and LAscorbic Acid on Rheological Properties of Gluten
239
Effects on Molecular Weight of Glutenin Polymers as Determined by Flow FFF and MALLS
244
Bacterial Expression In Vitro Polymerisation and Polymer Tests in a Model Dough System
249
In Vitro Polymerisation of Sulphittreated Gluten Proteins in Relation with Thiol Oxidation
254
Effects on Dough Quality
258
Effects of Two Physiological Redox Systems on Wheat Proteins
262
Involvement of Redox Reactions in the Functional Changes that occur in Wheat Grain during PostHarvest Storage
267
Study of the Effect of Datem
273
Laboratory Mill for SmallScale Testing
317
Scale Down Possibilities in Development of Dough Testing Methods
321
Quality Test of Wheat Using a New SmallScale ZArm Mixer
326
Effects of Protein Quality and Protein Content on the Characteristics of Hearth Bread
331
Relationships of some Functional Properties of Gluten and Baking Quality
335
Thermal Properties of Gluten and Gluten Fractions of Two Soft Wheat Varieties
340
Use of Reconstitution Techniques to Study the Functionality of Gluten Proteins on Durum Wheat Pasta Quality
347
Thermal Properties and Protein Aggregation of Native and Processed Wheat Gluten and its Gliadin and Glutenin Enriched Fractions
352
Improvment of Mechanical Properties by Chemical and Physical Treatments
356
Do High Molecular Weight Subunits of Glutenin Form Polar Zippers?
363
What Can NMR Tell You about the Molecular Origins of Gluten Viscoelasticity?
368
the Basic Rheology of Gluten
372
Rheology of Glutenin Polymers from NearIsogenic Wheat Lines
376
Fundamental Rheology of Yeasted Doughs
380
its Effect on Dough Rheology and Function
383
Rheology as the Arbiter
387
The Hysteretic Behaviour of WheatFlour Dough During Mixing
391
Quantity or Quality? Addressing the Protein Paradox of Flour Functionality
396
Effect of Protein Fractions on Gluten Rheology
400
Effects of HMW and LMW Glutenin Subunit Genotypes on Rheological Properties in Japanese Soft Wheat
404
Mixing of Wheat Flour Dough as a Function of the Physicochemical Properties of the SDSGel Proteins
408
Effects of Adding Gluten Fractions on Flour Functionality
413
Methods for Incorporating Added Glutenin Subunits into the Gluten Matrix for Extension and Baking Tests
417
Effect of Intercultivar Variation in Proportions of Protein Fractions from Wheat on their Mixing Behaviour
421
Evidence for Varying Interaction of Gliadin and Glutenin Proteins as an Explanation for Differences in Dough Strength of Different Wheats
425
Rheological and Biochemical Approaches Describing Changes in Molecular Structure of Gluten Protein During Extrusion
430
Evaluation of Wheat Protein Extractability by Rheological Measurements
435
The Assessment of Dough Development During Mixing Using Near Infrared Spectroscopy
439
Measurement of Biaxial Extensional Rheological Properties Using Bubble Inflation and the Stability of Bubble Expansion in Bread Doughs and Glute...
442
The Effect of Dough Development Method on the Molecular Size Distribution of Aggregated Glutenin Proteins
447
How Rheological Properties Change During Frozen Storage
451
Analysis by Dynamic Assay and Creep and Recovery Test of Glutens from NearIsogenic and Trasgenic Lines Differing in their High Molecular Weig...
454
Significance of High and Low Molecular Weight Glutenin Subunits for Dough Extensibility
460
An Insight
464
Analysis of the Gluten Proteins in Developing Spring Wheat
471
SDSUnextractable Glutenin Polymer Formation in Wheat Kernels
475
Environmental Effects on Wheat Protein
480
Effects of Genotype NFertilisation and Temperature during Grain Filling on Baking Quality of Hearth Bread
484
Interactions between Fertilizer Temperature and Drought in Determining Flour Composition and Quality for Bread Wheat
488
Influence of Environment and Protein Composition on Durum Wheat Technological Quality
492
Interactions of Starch with Glutens having different Glutenin Subunits
499
Influence of Wheat Polysaccharides on the Rheological Properties of Gluten and Doughs
503
Effect of Water Unextractable Solids WUS on Gluten Formation and Properties Mechanistic Considerations
507
The Impact of WaterSoluble Pentosans on Dough Properties
512
Isolation of a Novel Surface Active Mr50k Wheat Protein
519
Starch Associated Proteins and Wheat Endosperm Texture
521
Insect and Fungal Enzyme Inhibitors in Study of Variability Evolution and Resistance of Wheat and other Triticeae Dum Cereals
526
Production of Hexaploid and Tetraploid Waxy Lines
531
Oat Globulins in Reversed SDSPAGE
535
Structural Relationships with Tryptophanins Aveindolines from Oat Avena Sativa
538
Subject Index
545
Droits d'auteur

Autres éditions - Tout afficher

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Références à ce livre

The Chemical Physics of Food
Peter Belton
Aucun aperçu disponible - 2007

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