Relevant bibliographies by topics / Gluten proteins

Academic literature on the topic 'Gluten proteins'

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Published: 7 July 2024

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Journal articles on the topic "Gluten proteins":

1

Yang, Tao, Pei Wang, Qin Zhou, Yingxin Zhong, Xiao Wang, Jian Cai, Mei Huang, and Dong Jiang. "Effects of Different Gluten Proteins on Starch’s Structural and Physicochemical Properties during Heating and Their Molecular Interactions." International Journal of Molecular Sciences 23, no. 15 (July 31, 2022): 8523. http://dx.doi.org/10.3390/ijms23158523.

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Starch–gluten interactions are affected by biopolymer type and processing. However, the differentiation mechanisms for gluten–starch interactions during heating have not been illuminated. The effects of glutens from two different wheat flours (a weak-gluten (Yangmai 22, Y22) and a medium-strong gluten (Yangmai 16, Y16)) on starch’s (S) structural and physicochemical properties during heating and their molecular interactions were investigated in this study. The results showed that gluten hindered the gelatinization and swelling of starch during heating when temperature was below 75 °C, due to competitive hydration and physical barriers of glutens, especially in Y22. Thus, over-heating caused the long-range molecular order and amylopectin branches of starch to be better preserved in the Y22-starch mixture (Y22-S) than in the Y16-starch mixture (Y16-S). Meanwhile, the starch’s degradation pattern during heating in turn influenced the polymerization of both glutens. During heating, residual amylopectin branching points restricted the aggregation and cross-linking of gluten proteins due to steric hindrance. More intense interaction between Y16 and starch during heating mitigated the steric hindrance in starch–gluten networks, which was due to more residual short-range ordered starch and hydrogen bonds involved in the formation of starch–gluten networks in Y16-S during heating.
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Wieser, Herbert. "Chemistry of gluten proteins." Food Microbiology 24, no. 2 (April 2007): 115–19. http://dx.doi.org/10.1016/j.fm.2006.07.004.

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Ortolan, Fernanda, Karoline Urbano, and Caroline Joy Steel. "Simple tests as tools for vital wheat gluten evaluation." British Food Journal 120, no. 7 (July 2, 2018): 1590–99. http://dx.doi.org/10.1108/bfj-06-2017-0356.

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Purpose The purpose of this paper is to evaluate the viscoelastic quality of commercial vital wheat glutens from different origins (A and B) through simple tests, and correlate these results with dough rheological parameters measured using more complex equipment (farinograph and extensograph) and with bread quality characteristics (specific volume and crumb firmness) obtained from wheat flour fortified with 7 g/100 g of vital gluten. Design/methodology/approach For the evaluation of vital gluten quality, two commercial vital wheat gluten named A and B were used. The simple tests performed with these samples were wet and dry gluten contents and index gluten, extensbility test and expansion test. The Pearson correlation was performed among data from dough rheological tests (farinograph and extensograph) and bread quality parameters (specific volume (SV) and crumb firmness) obtained from the fortification of wheat flour with 7 g/100 g of VGA or VGB (previous work, data not shown). Findings The simple tests showed differences in the viscoelastic properties of vital gluten A and B; vital gluten A presented higher elasticity and lower extensibility than vital gluten B, and the gluten ball of sample A presented higher SV. By correlation analysis, it was verified that the simple tests studied may be useful to assess the baking performance of commercial vital gluten when this product is added to wheat flour for its fortification. Furthermore, the results indicate the need for more information on vital wheat gluten proteins for its commercialisation and use. Originality/value This work is very important, not just for the scientific community, but also for the bakery industry, that requires more information about vital wheat gluten before its use in bread making. As there are great differences in the protein quality of commercial vital wheat glutens and their functionality, the study was developed to solve this problem.
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Skendi, Adriana, Maria Papageorgiou, and Theodoros Varzakas. "High Protein Substitutes for Gluten in Gluten-Free Bread." Foods 10, no. 9 (August 25, 2021): 1997. http://dx.doi.org/10.3390/foods10091997.

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Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins. A comparison with animal-based gluten-free proteins is made reporting on different high protein sources of animal origin. Sea microorganisms- and insect-based proteins are also mentioned, and the optimization of the structure of gluten-free bread with added high protein sources is highlighted along with protein digestibility issues. The latter is an issue for consideration that can be manipulated by a careful design of the mixture in terms of phenolic compounds, soluble carbohydrates and fibres, but also the baking process itself. Additionally, the presence of enzymes and different hydrocolloids are key factors controlling quality features of the final product.
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Kharrazian, Datis. "Gluten Ataxia Associated with Dietary Protein Cross-Reactivity with GAD-65." Reports — Medical Cases, Images, and Videos 3, no. 3 (August 26, 2020): 24. http://dx.doi.org/10.3390/reports3030024.

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Cross-reactivity occurs when antibodies formed against an antigen have amino acid sequence homology with another target protein. This allows antibodies formed against the antigen to also bind to similar proteins that share structural similarity. Autoimmune reactions to gluten can lead to sporadic ataxia in susceptible genotypes due to cross-reactivity. With gluten ataxia, dietary consumption of gluten proteins induce immunological cross-reactivity with glutamic-acid decarboxylase-65 (GAD-65) target proteins found in the cerebellum. Implementation of a strict gluten-free diet has been shown to improve the expression of this form of ataxia with most patients in this subgroup. However, there are some subjects that have limited clinical responses to only a strict gluten-free diet. Dietary protein cross-reactivity to other food proteins, besides gluten, that also share structural similarity to GAD-65 may also play a role in this reaction. In this case report, we report of a patient suffering from gluten-ataxia in which a gluten-free diet alone did not generate significant clinical outcomes until other foods that cross-react with GAD-65 were also removed from their diet.
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Mariann Móré, Zoltán Győri, and Péter Sipos. "The relationship between gluten proteins and baking quality." Acta Agraria Debreceniensis, no. 48 (July 31, 2012): 117–22. http://dx.doi.org/10.34101/actaagrar/48/2465.

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Wheat, one of the most important cereals, is grown on the largest area in Hungary. During hydration of storage proteins of wheat – gliadin and glutenin – the gluten complex is evolved. The gliadin is responsible for the extensibility of gluten complex as well as the glutenin for the strength of gluten. The structure, composition and rheological properties of gluten proteins influence significantly the baking quality. The gliadin/glutenin ratio and the quality and structure of glutenin fraction play the most important role in evolving gluten complex. Changes in the steps of breadmaking technology also have effect on the quality of product. Several tests proved that the higher glutenin content increases the strength of dough while the higher gliadin content increases the extensibility of dough and decreases maximum resistance to extension. The monomer gliadins play a great part in plasticity of glutenin polymer. The quality of glutenin fraction significantly influences the evolving gluten complex, because of the spiral structure of glutenin which deforms under stress conditions, then the β-spiral structure resumes their original conformation by releasing from stress.The final quality of product evolves as a result of complex characteristics of wheat proteins, so detailed knowledge on the roles of different protein compounds is the base of the quality oriented product development.
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Van Buiten, Charlene B., and Ryan J. Elias. "Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols." International Journal of Molecular Sciences 22, no. 2 (January 8, 2021): 595. http://dx.doi.org/10.3390/ijms22020595.

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Celiac disease is an autoimmune disorder characterized by a heightened immune response to gluten proteins in the diet, leading to gastrointestinal symptoms and mucosal damage localized to the small intestine. Despite its prevalence, the only treatment currently available for celiac disease is complete avoidance of gluten proteins in the diet. Ongoing clinical trials have focused on targeting the immune response or gluten proteins through methods such as immunosuppression, enhanced protein degradation and protein sequestration. Recent studies suggest that polyphenols may elicit protective effects within the celiac disease milieu by disrupting the enzymatic hydrolysis of gluten proteins, sequestering gluten proteins from recognition by critical receptors in pathogenesis and exerting anti-inflammatory effects on the system as a whole. This review highlights mechanisms by which polyphenols can protect against celiac disease, takes a critical look at recent works and outlines future applications for this potential treatment method.
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Van Buiten, Charlene B., and Ryan J. Elias. "Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols." International Journal of Molecular Sciences 22, no. 2 (January 8, 2021): 595. http://dx.doi.org/10.3390/ijms22020595.

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Celiac disease is an autoimmune disorder characterized by a heightened immune response to gluten proteins in the diet, leading to gastrointestinal symptoms and mucosal damage localized to the small intestine. Despite its prevalence, the only treatment currently available for celiac disease is complete avoidance of gluten proteins in the diet. Ongoing clinical trials have focused on targeting the immune response or gluten proteins through methods such as immunosuppression, enhanced protein degradation and protein sequestration. Recent studies suggest that polyphenols may elicit protective effects within the celiac disease milieu by disrupting the enzymatic hydrolysis of gluten proteins, sequestering gluten proteins from recognition by critical receptors in pathogenesis and exerting anti-inflammatory effects on the system as a whole. This review highlights mechanisms by which polyphenols can protect against celiac disease, takes a critical look at recent works and outlines future applications for this potential treatment method.
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Marcela, Sluková, Levková Julie, Michalcová Alena, Horáčková Šárka, and Skřivan Pavel. "Effect of the dough mixing process on the quality of wheat and buckwheat proteins." Czech Journal of Food Sciences 35, No. 6 (December 20, 2017): 522–31. http://dx.doi.org/10.17221/220/2017-cjfs.

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The changes in the structure of cereal proteins during the mixing of flour into dough was described and evaluated. Wheat gliadins and glutenins (gluten proteins) have unique physical properties and play an important role in breadmaking. The effect of mixing time on the formation and the structure of the gluten network was determined using scanning electron microscopy (SEM). Buckwheat flour (gluten-free) was used to compare the development of structure during the mixing process.
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Gibson, Peter R., Jane G. Muir, and Evan D. Newnham. "Other Dietary Confounders: FODMAPS et al." Digestive Diseases 33, no. 2 (2015): 269–76. http://dx.doi.org/10.1159/000371401.

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Background: While it is well documented and widely appreciated that ingestion of wheat (and less so rye and barley) is associated with gastrointestinal symptoms such as bloating or abdominal pain, the component of wheat to which such an effect is attributed is less well established. Key Messages: Wheat is a complex of proteins (80% gluten, 20% metabolic proteins), carbohydrates (starch, non-starch polysaccharides, fructans), lipids and other components. The majority of attention has focused on gluten as the culprit in triggering symptoms, but re-challenge studies have nearly all used wheat flour-related products (such as bread) as the stimulus. When carbohydrate-deplete gluten was used as the challenge agent, gluten-specific feelings of depression and not gut symptoms were observed in those who fulfilled strict criteria of ‘non-coeliac gluten sensitivity', thereby underlining the complexity of cereals and of undertaking research in this area. Candidate components other than gluten include poorly absorbed oligosaccharides (mainly fructans), non-gluten wheat proteins such as amylase-trypsin inhibitors or wheat germ agglutinin, and exorphins released during the digestion of gluten. Specific biological and/or clinical effects associated with gluten-free diets or wheat ingestion need to be carefully dissected before attribution to gluten can be claimed. Conclusions: Currently, coeliac disease is the only common condition that has been unequivocally linked to gluten. Inaccurate attribution will be associated with suboptimal therapeutic advice and at least partly underlies the current gluten-free epidemic gripping the Western world.
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Journal articles Dissertations / Theses Books

Dissertations / Theses on the topic "Gluten proteins":

1

Dupuis, Brigitte. "Effects of dough mixing on gluten proteins." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp02/NQ41606.pdf.

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Wright, Richard James. "Biochemical studies of the gluten proteins in developing spring wheat and environmental effects on the gluten proteins in winter wheat." Thesis, University of Bristol, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.390794.

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Wu, Qiong. "Biofoams and Biocomposites based on Wheat Gluten Proteins." Doctoral thesis, KTH, Fiber- och polymerteknologi, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-207778.

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Novel uses of wheat gluten (WG) proteins, obtained e.g. as a coproduct from bio-ethanol production, are presented in this thesis. A flame-retardant foam was prepared via in-situ polymerization of hydrolyzed tetraethyl orthosilicate (TEOS) in a denatured WG matrix (Paper I). The TEOS formed a well-dispersed silica phase in the walls of the foam. With silica contents ≥ 6.7 wt%, the foams showed excellent fire resistance. An aspect of the bio-based foams was their high sensitivity to fungi and bacterial growth. This was addressed in Paper II using a natural antimicrobial agent Lanasol. In the same paper, a swelling of 32 times its initial weight in water was observed for the pristine WG foam and both capillary effects and cell wall absorption contributed to the high uptake. In Paper III, conductive and flexible foams were obtained using carbon-based nanofillers and plasticizer. It was found that the electrical resistance of the carbon nanotubes and carbon black filled foams were strain-independent, which makes them suitable for applications in electromagnetic shielding (EMI) and electrostatic discharge protection (ESD). Paper IV describes a ‘water-welding’ method where larger pieces of WG foams were made by wetting the sides of the smaller cubes before being assembled together. The flexural strength of welded foams was ca. 7 times higher than that of the same size WG foam prepared in one piece. The technique provides a strategy for using freeze-dried WG foams in applications where larger foams are required. Despite the versatile functionalities of the WG-based materials, the mechanical properties are often limited due to the brittleness of the dry solid WG. WG/flax composites were developed for improved mechanical properties of WG (Paper V). The results revealed that WG, reinforced with 19 wt% flax fibres, had a strength that was ca. 8 times higher than that of the pure WG matrix. Furthermore, the crack-resistance was also significantly improved in the presence of the flax.

QC 20170524

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Thompson, Stephanie Anne. "Engineering of wheat gluten proteins using a baculovirus vector." Thesis, University of Oxford, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.315882.

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Smith, Brennan M. "Characterization and functionality of carob germ proteins." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1659.

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Mateos, Ana Rodriguez. "Tyrosine crosslinking of wheat gluten proteins and its functional significance." Thesis, University of Reading, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.434111.

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Mattioni, Bruna. "Effect of wheat processing and genotype on the gluten proteins." reponame:Repositório Institucional da UFSC, 2017. https://repositorio.ufsc.br/xmlui/handle/123456789/177880.

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Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2017.
Made available in DSpace on 2017-08-01T04:15:06Z (GMT). No. of bitstreams: 1 348596.pdf: 2480210 bytes, checksum: 254174b55dd985fe8496c68ad4b4058e (MD5) Previous issue date: 2017
Abstract : Wheat is worldwide utilized as a food grain since the late Stone Age and cultivated since 5000 b.c.. From wheat flour a diversity of baked products can be made because the unique ability of form a viscoelastic dough, characteristic controlled mainly by gluten proteins. Gluten proteins are among the most complex protein networks in nature due to numerous different components and distinct size, and due to variability caused by genotype, growing conditions and technological processes. On the other hand, Celiac disease (CD), the most common wheat intolerance worldwide, is a complex immune-mediated disease trigged by gluten ingestion. Assume a strictly gluten-free diet represents the only effective medical treatment for CD patients. On the other hand, treatments that involve time, temperature and pressure can change protein structure. The heat treatments can affect technological properties and reduce the allergenicity to varying extents in wheat flours and breads. Also, nowadays, there is growing interest in ancient wheats, such as einkorn, emmer, Khorasan (Kamut), faro, and spelt because might these varieties could be nontoxic to celiac and helthier than modern wheat. The aim of this project was to study the effect of wheat treatment and the different varieties of wheat on the gluten proteins and the implications in the immune response in vitro. This work was divided in 3 parts. I ? Brazilian commercial wheat flour was subjected to to spray drying, oven heating, ultrasound and microwave radiation. Solubility, monomeric and polymeric proteins and glutenin and gliadin profile were analyzed. Also, digestibility and the amount of potential celiac disease immune stimulatory epitopes were measured with the R5 monoclonal antibody and G12 ELISA assays. Heat treatment leads to unfolding of peptide chains, changes in hydrophobicity and susceptibility to the action of proteolytic enzymes. The treatments affected solubility, and with exception of ultrasound, all treatment showed low solubility of polymercis and monomerics proteins. Also, treatments affected glutenins and gliadins profile, the amount of the HMW-GS (High Molecular Weigh ? glutenin) decrease after spray-dry, oven and extrusion and the amount of the LMW-GS (Low Molecular Weigh ? glutenin) decrease too after spray-drying, microwave, oven and extrusion. Wheareas for gliadin, the amount of ?-gliadin increase after spra-drying and ultrasound treatments, and the amount of a/ß- gliadin decrease after all treatments, while the treatment to do not affected ?-gliadins amount. Also, digestibility decrease after spray-dryier and ultrasound. This changes with decrease of solubility and changes in profile of proteins is results of rearrange of proteins during the treatments, resulting in a higher complex structure. And, finally, the potential celiac disease immune stimulatory epitopes were measured, and showed lower amount after spray-drying treatment by R5 monoclonal antibody and lower amounts after spray-drying and microwave treatment by G12 ELISA test in relation to control flour. At last, even with the alteration on the gluten structure and complexicity, these changes do not allow to produce a safe product to celiacs, the amount of the potential celiac disease immune stimulatory epitopes still were too high. II ? Modern and ancients? wheat varieties are being tested against anti-Gliadin antibody. If aim to found a wheat nontoxic to celiacs, we tested pools of different wheats varieties, two of them with AA genome - T. monococcum ssp monococcum and T. urartu. Due agronomical caracteristic and comercial appeal, we used five T. turgidum wheat variety as follow: T. turgidum ssp durum (AABB), T. turgidum ssp polonicum (AABB), T. turgidum ssp turgidum (AABB) and T. turgidum ssp turanicum (AABB). All wheat flours were extracted, purified, separated using 2D gel eletrophoresis, stained with Comassie blue or were run a western blot with Gliadin antibody and Skeritt antibodies, and pictures of them were overlapping. All wheat varieties tested contained gluten proteins recognized by anti-gluten Skerritt and Gliadin antibodies related to T-cell stimulatory epitopes, at distinct levels. Einkorn and durum species tested here differ in toxicity depending on the sub-species. Eikorn tested showed higher immunogenicity that durum varaities. So, it is not safe for all celiacs to consume the wheat varieties tested, that include ancients? varieties. III - Additionally, this study verified if food products commercialized in Brazil were correctly labeled in relation to the presence or absence of gluten by using the ELISA R5 method. In relation to products sold in Brazil, the results show for the celiac population that companies are testing their food products to verify if labeling is correct to provide products that are safe and to accurately identify potential gluten levels. However, if 89% of gluten-free food products are correctly labeled, this means that 11% represent a risk for the health of the celiac population. To improve this amount, routine auditing is necessary to verify the correct labeling about gluten in food products and adopt good manufacturing practices. Brazil is becoming a global economic player, so it is important to be aligned with global legislation concerning gluten presence and ensure that the label can be trusted. This results in greater confidence in both the global market and consumers and represents one more step toward health maintenance for celiacs.

Introdução: O glúten é uma proteína encontrada nos grãos de trigo, centeio e cevada. Neste trabalho, considerar-se-á o trigo como a fonte de glúten, pelo fato desta matéria prima ser amplamente utilizada tecnologicamente no mundo, em pães, biscoitos, bolos e massas. Se, por um lado o consumo de pães é tido não somente como uma questão cultural, mas também religiosa através do mundo e do tempo, por outro lado, atualmente há discussões sobre o consumo de glúten. A adoção e indicação de dietas sem glúten, mesmo para quem não apresenta sintomas clínicos e fisiológicos de uma intolerância alimentar levou a Sociedade Brasileira de Alimentação e Nutrição a publicar um artigo sobre o posicionamento da mesma, esclarescendo que dietas sem glúten devem ser recomendadas apenas para indivíduos com alguma desordens relacionada ao glúten. Por outro lado, com esse debate, os casos de indivíduos que apresentam alguma disfunção ao ingerirem glúten, são mais facilmente identificados. Atualmente, o unico tratamento é a adoção de uma dieta sem gluten. Ainda hoje, o diagnóstico pode demorar, pois os sintomas podem ser diferentes de indivíduo para indivíduo, além disso, os sintomas se sobrepoem aos de outras doenças, o que leva médicos a investigarem outras doenças. Para facilitar o entendimento, diagnóstico e classificação, as desordens relacionadas ao glúten foram recentemente classificadas de acordo com a resposta em: autoimune, alérgica e de sensibilidade. Sendo que o presente trabalho é focado nas respostas autoumines provocadas pela ingestão de glúten, que são a doença celíaca, ataxia provocada pelo glúten e dermatite herpetiforme. A indentificação destas se dá por teste clínicos (sintomas), histológicos (danos no intestino), sorológicos (presença no soro dos anticorpos anti-gliadina, anti-endeomisio e anti- transglutaminase) e genéticos (presença dos genes DQ 2/8). Acredita-se que no Brasil dois milhões de indivíduos são celíacos ou possuem alguma desordem relacionada ao gluten. Como o único tratamento é a exclusão do glúten da dieta, acaba movimentado um mercado de produtos alimentícios sem glúten. No Brasil, o número de empresas de alimentos que comercilizam produtos sem glúten e o volume de vendas tem aumentando exponencialmente. Nos Estados Unidos, o mercado de produtos sem glúten movimentou 8,8 bilhões de dólares até 2014. Devido à importância econômica do trigo em nível nacional e mundial, fazem-se necessários mais estudos, não apenas em relação à doença celíaca, mas também em relação ao glúten de trigo e suas variedades, e como o tratamento térmico deste cereal, pode afetar ou influenciar na resposta imune de indivíduos com pré disposição genética. Além disso, surgem especulações sobre o consumo de trigo de diferentes variedades, as quais poderiam ser não ser tóxicas, umas vez que não passaram por tantos processos de hibridização e manipulação gênica como o trigo hexaplóide moderno. Objetivos: O principal objetivo deste trabalho foi estudar o efeito do tratamento térmico do trigo e as diferentes variedades de trigo sobre as proteínas do glúten e quais as implicações na resposta imune in vitro. Neste contexto, os seguintes objetivos específicos foram estabelecidos: Submeter farinha brasileira comercial aos tratamentos de extrusão, spray-dry, ultrassom, microondas e forneamento. Analisar as alterações em relação as características tecnológicas das proteínas que formam o glúten na farinha do trigo antes e após os tratamentos quanto à: solubilidade, proporção entre proteínas monoméricas e poliméricas, perfil de gliadinas e gluteninas. Analisar se houve aumento ou diminuição da digetibilidade, e se os tratamentos térmicos afetam a quantidade de epitopos estimuladores de células T em celíacos pelo teste de ELISA R5 e G12. Obter e analisar diferentes variedades de trigo sendo elas: Triticum monococcum ssp monococcum, Triticum urartu, Triticum turgidum ssp durum, Triticum turgidum ssp polonicum, Triticum turgidum ssp turgidum, Triticum turgidum ssp turanicum, Triticum aestivium ssp spelta. Analisar se houve diferença entre as variedades na quantidade de epitopos estimuladores de células T em celíacos in vitro, usando western blott e anticorpos comerciais específicos. Verificar se os produtos ?sem glúten? comercializados no Brasil estão corretamente rotulados.
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Greenfield, Julia Josephine Anna. "Heterologous expression of modified wheat and barley storage proteins for structural and biophysical studies." Thesis, University of Bristol, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.336868.

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Smith, Frances. "Patterns and pathways of proteolysis of gluten proteins in the gastrointestinal tract." Thesis, University of Manchester, 2017. https://www.research.manchester.ac.uk/portal/en/theses/patterns-and-pathways-of-proteolysis-of-gluten-proteins-in-the-gastrointestinal-tract(b3767aaa-19b8-4187-95a5-59bf5797ac11).html.

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Introduction: Wheat is one of the most cultivated cereal grains in the world and is used for the manufacture of a wide range of food products; however its consumption has been linked to several health issues. Food products containing wheat flour commonly elicit a high glycaemic response (GR) through rapid breakdown of starch and absorption of the resulting glucose. Regular over-consumption of such foods has been linked to obesity and development of type 2 diabetes. Dietary fibre may alter GR after meal consumption indirectly through modification of chyme viscosity. Wheat can also elicit immune-mediated adverse reactions, such as immunoglobulin E(IgE)-mediated wheat allergy and coeliac disease (CD), which are most often associated with gluten proteins consisting of gliadins and glutenins. Resistance to digestion may impact the allergenicity of such protein components. Digestion of gluten and its epitopes important for CD have been enhanced in vitro and in vivo using a prolyl endopeptidase from Aspergillus niger (AnPEP) however the impact on IgE-mediated allergy has yet to be considered. Additional information is needed about the digestion of wheat. Specifically the impact of food matrix, digestion conditions and effect of AnPEP require further investigation. Methods: First, the effect of food matrix on proteolysis was tested by in vitro batch oral-gastric digestion of a purified total gliadin fraction (TGF), flour and bread. As the most physiologically relevant material, bread was also processed through the duodenal/intestinal phase in varying conditions to assess the impact of enzyme inclusions on macronutrient breakdown. Second, results from the batch digestions were compared to bread digestion in dynamic models, where the effect of natural variations in soluble fibre was also tested. Increasing levels of AnPEP were used in two in vitro batch oral-gastric models. Protein breakdown in digestions was assessed using a combination of 1D PAGE, immunoblots with a variety of wheat-specific antibodies, kinetic analysis and inhibition ELISA. Immunoassays were performed with sera from 23 wheat-allergic patients and some digestions were analysed in terms of starch digestion. Finally, LC-MS/MS was used to obtain specific sequence information and relative intensity of peptides from in vitro batch model digestions. Thus, digestion of selected allergens and key epitopes was monitored. Results and Discussion: Wheat proteins were very resistant to in vitro batch gastric digestion in bread compared to the TGF, with flour proteins somewhat intermediate. Thus, studies digesting purified proteins are not always indicative of protein digestion in a processed food matrix. Digestion of bread protein was enhanced by starch digestion and vice versa. This has implications for patients with deficiency in pancreatic amylase, which is often observed in childhood, so may play a role in food allergy development by influencing polypeptides reaching the gut mucosa. Digestion model conditions also had a large impact on wheat protein digestibility with differences observed between batch and dynamic models, and the two batch models used. This may reflect biological variations observed in vivo. Unexpectedly, the wheat cultivar with higher soluble fibre digested slightly more quickly which may be due to alterations in other macronutrients present. In most cases patient sera were poly-sensitized to a number of wheat proteins and IgE-binding was mostly unaffected by baking. Gastric digestion reduced IgE-reactivity of bread but large polypeptides of high relative intensity remained. Addition of AnPEP further reduced IgE-reactivity of digestion samples by digesting gluten proteins into smaller peptides of lower relative intensity. This reduced the presence of epitopes important for IgE-mediated allergy and CD. Therefore, AnPEP may have an application for treatment of accidental wheat consumption for patients with IgE-mediated wheat allergy.
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Stathopoulos, Constantinos Evangelou. "The role of gluten proteins in gas cell stabilisation in dough during baking." Thesis, University of Reading, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.408984.

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Books on the topic "Gluten proteins":

1

Lafiandra, Domenico, S. Masci, and R. D'Ovidio, eds. Gluten Proteins. Cambridge: Royal Society of Chemistry, 2004. http://dx.doi.org/10.1039/9781847552099.

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International Workshop on Gluten Proteins (4th 1990 Winnipeg, Man.). Gluten proteins 1990. Edited by Bushuk Walter and American Association of Cereal Chemists. St. Paul, MN: American Association of Cereal Chemists, 1992.

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Commission, United States International Trade. Wheat gluten. Washington, DC: U.S. International Trade Commission, 1998.

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United States International Trade Commission. Wheat gluten. Washington, DC: U.S. International Trade Commission, 1998.

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R, Shewry P., Tatham Arthur S, and Bailey Allen J, eds. Elastomeric proteins: Structures, biomechanical properties, and biological roles. Cambridge, UK: Cambridge University Press, 2003.

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International Workshop on Gluten Proteins (3rd 1987 Budapest, Hungary). Proceedings of the 3rd International Workshop on Gluten Proteins, Budapest, Hungary, May 9-12, 1987. Edited by Lásztity Radomír and Békés F. Singapore: World Scientific, 1987.

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John, Griffin. Paleo and gluten-free menus: New trends with old ingredients. Bloomington, IN: iUniverse, 2015.

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Thompson, Dan. 101 paleo slow cooker recipes: Easy, delicious, gluten-free hands-off cooking for busy people. [Place of publication not identified]: Createspace, 2014.

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Jessimy, Michael. The paleo diet: Lose 15 pounds in 2 weeks with the gluten free diet that works. Charleston, SC: [Createspace], 2014.

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Asefaw, Senai. Stimulation of myocardial AMP-activated protein kinase by AICAR increases cardiac glucose uptake and causes GLUT4 and GLUT1 translocation in vivo. [New Haven, Conn: s.n.], 1999.

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Book chapters on the topic "Gluten proteins":

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Schein, Catherine H. "Minding the Ps and Qs of Gluten." In Conditionally Toxic Proteins, 41–56. Boca Raton: CRC Press, 2023. http://dx.doi.org/10.1201/9781003333319-4.

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de Graaf, L. A., P. Kolster, and J. M. Vereijken. "Modification of Wheat Gluten for Non-food Applications." In Plant Proteins from European Crops, 335–39. Berlin, Heidelberg: Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-662-03720-1_56.

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Belderok, B., J. Mesdag, and D. A. Donner. "Survey of gluten proteins and wheat starches." In Bread-making quality of wheat, 30–39. Dordrecht: Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-017-0950-7_4.

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Li, Haili, Keren Byrne, Crispin A. Howitt, and Michelle L. Colgrave. "Efficient Extraction and Digestion of Gluten Proteins." In Functional Proteomics, 405–12. New York, NY: Springer New York, 2018. http://dx.doi.org/10.1007/978-1-4939-8814-3_22.

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Gontard, N., and S. Guilbert. "Edible and/or Biodegradable Wheat Gluten Films and Coatings." In Plant Proteins from European Crops, 324–28. Berlin, Heidelberg: Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-662-03720-1_54.

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Guerrieri, N., V. Lavelli, and P. Cerletti. "The Gluten Complex Studied by Urea Denaturation and Red-ox Titration." In Plant Proteins from European Crops, 243–47. Berlin, Heidelberg: Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-662-03720-1_41.

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Mangavel, C., A. C. Sanchez, Y. Popineau, and J. Gueguen. "Film formation from wheat gluten proteins by FTIR spectroscopy." In Spectroscopy of Biological Molecules: New Directions, 31–32. Dordrecht: Springer Netherlands, 1999. http://dx.doi.org/10.1007/978-94-011-4479-7_13.

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Bergthaller, W., H. Themeier, and M. G. Lindhauer. "Wheat Gluten Modification by Alkaline Treatment and Succinylation in a Semi-technical Process." In Plant Proteins from European Crops, 292–96. Berlin, Heidelberg: Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-662-03720-1_49.

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Hesser, J. M. "Wheat Gluten — A Natural Protein for the Future — Today." In Amino Acid Composition and Biological Value of Cereal Proteins, 529–42. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5307-9_32.

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Smulders, Marinus J. M., Luud J. W. J. Gilissen, Martina Juranić, Jan G. Schaart, and Clemens C. M. van de Wiel. "Gene Editing of Wheat to Reduce Coeliac Disease Epitopes in Gluten." In A Roadmap for Plant Genome Editing, 203–22. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-46150-7_13.

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AbstractBy using gene editing technologies such as CRISPR/Cas, precise modifications can be made in the genome. CRISPR/Cas is especially valuable for targeted mutagenesis in polyploids, as it can induce mutations of multiple alleles simultaneously, to obtain regenerants that are homozygous for the desired mutation. A range of gene-edited traits have been developed in hexaploid bread wheat, including various nutrition and health-related traits, plant architecture, pest and disease resistance, tolerance to abiotic stress, and traits that enable more efficient breeding. Wheat is also known as a cause of some human diseases, particularly coeliac disease (CD), with a prevalence of 1–2% of the population. In the EU alone, at least 4.5 million people suffer from it. CD is a chronic inflammation of the small intestine, induced and maintained in genetically predisposed individuals by the consumption of gluten proteins from wheat, barley and rye. As there is no cure, patients must follow a life-long gluten-free diet. The dominant epitopes in gluten proteins that trigger the disease, have been characterized, but they cannot be removed by classical breeding without affecting baking quality, as it concerns over 100 gluten genes that occur partly as blocks of genes in the genome of wheat. Using gene editing, two studies have shown that it is possible to modify the epitopes in several alpha- and gamma-gliadins simultaneously, while deleting some of the genes completely. In some lines more than 80% of the alpha-gliadin genes were modified. These proof-of-principle studies show that it is feasible to use gene editing, along with other breeding approaches, to completely remove the CD epitopes from bread wheat. Gene-edited coeliac-safe wheat will have economic, social and environmental impact on food security, nutrition and public health, but the realisation will (partially) depend on new European legislation for plants produced by gene editing.

Conference papers on the topic "Gluten proteins":

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Siti Djenar, Nancy, Retno Dwi Jayanti, Wilson Wilson, and Zharfan Mazaya Qinthara. "The Effect of Sodium Sulfite with Varying Concentration on the Separation of Gliadin from Gluten." In 4th International Seminar on Fundamental and Application of Chemical Engineering. Switzerland: Trans Tech Publications Ltd, 2024. http://dx.doi.org/10.4028/p-7zcsrd.

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Gluten is a protein that gives a chewy characteristic to wheat flour-based foods. Gluten consists of glutenin and gliadin linked by disulfide bonds in which gliadin gives the viscosity and extensibility properties of gluten. Based on its properties, gliadin has great potential as a biomaterial and has been widely used in both the pharmaceutical and food industries. The separation between gliadin and glutenin generally uses alcohol such as 60-70% ethanol and 1-propanol. However, this method is inefficient and can cause environmental pollution. Another method is to add a food grade aqueous acidic medium where the separation occurs due to the difference in isoelectric point between gliadin and glutenin. Aim of the research to determine the effect of sodium sulfite with varying concentration on the separation of gliadin from gluten. In this study, gliadin was separated using 98% acetic acid, while sodium sulfite was used as a reducing agent to break the disulfide bond. To precipitate glutenin, the pH of the dispersion was adjusted to 4.4 using 5% ammonium hydroxide. The centrifugation was carried out at 8000 rpm to obtain the gliadin. The FT-IR spectrum showed that gliadin had absorption in the amide I band (C=O), namely α helix for the use of 0.1% and 0.15% of sodium sulfite and β sheet for 0.2% of sodium sulfite. The SDS-PAGE analysis on the use of all concentrations of sodium sulfite contained gliadin with a molecular weight of 25-40 kDa. After comparing it with marker proteins, it was estimated that it contains only α/β gliadin and γ- gliadin. The RP – HPLC chromatogram showed that the use of 0.1% and 0.2% sodium sulfite resulted in ω5 gliadin and ω 1,2 gliadin types, and at 0.15% sodium sulfite resulted in the most complete types, namely ω5 gliadin, ω1,2 gliadin and α /β gliadin, each containing glutamine, proline, phenylalanine, tyrosine and glycine. Overall, the use of 98% acetic acid at a certain pH with sodium sulfite as a reducing agent can separate gliadin from gluten. However, there was a change in the three-dimensional structure of gluten proteins so not all gliadin fractions can be identified completely.Keywords: 98% acetic acid; gliadin; isoelectric point; sodium sulfite
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Joye, Iris. "Gluten as a unique protein building cereal product structure, is there an alternative?" In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nszg5126.

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As a highly functional ingredient, gluten plays a vital structure-building role in a diversity of cereal products. However, an estimated 6% of the Canadian population is sensitive to gluten consumption and should, hence, avoid including gluten in their diet. This has led to the development of a range of food products that are gluten-free of which some focus on the use of alternative cereal proteins such as zein. The unique viscoelastic properties of gluten, however, are not that easy to replicate. The aim of the here presented work was to (i) better understand the structure of gluten in a complex dough matrix and (ii) to study the structure of zein in a protein-starch dough system. Hereto, protein structure was studied by fluorescence, FTIR and Raman spectroscopy. The results on structure were then related to dough rheology. Both gluten and zein can form a network structure upon hydration and mechanical energy input. However, the two formed networks are very different from one another in terms of their molecular and microscopic structure and the viscoelastic properties they impart to the formed dough. The insights from this study could be one of the pieces in the puzzle towards functional gluten replacement in bread-type products.
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Athamneh, Ahmad, and Justin Barone. "Enzyme-Mediated Self-Assembly of Highly Ordered Structures From Disordered Proteins." In ASME 2008 Conference on Smart Materials, Adaptive Structures and Intelligent Systems. ASMEDC, 2008. http://dx.doi.org/10.1115/smasis2008-540.

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Trypsin hydrolysis of wheat gluten produced glutamine-rich short peptides with a tendency to self-assemble into supermolecular structures extrinsic to native wheat gluten. Fourier transform infrared and X-ray diffraction data suggested that the new structures formed resembled that of cross-β amyloid fibrils found in some insect silk and implicated in prion diseases. The superstructures were about 10 μm in diameter with clear right-handed helical configuration and appeared to be bundles of smaller fibrils of about 63 nm in diameter. Results demonstrate the potential for utilizing cheap protein sources and natural mechanisms of protein self-assembly to design advanced nanomaterials that can provide a wide range of structural and chemical functionality.
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Konarev, Alexander V., I. Senderskiy, A. Tsarev, S. Timofeev, V. Zhuravlev, A. Kapustkina, Alexey V. Konarev, A. Lovegrove, and V. Dolgikh. "Gluten hydrolysing proteases of Sunn pest Eurygaster integriceps Put. and related wheat bugs." In 2nd International Scientific Conference "Plants and Microbes: the Future of Biotechnology". PLAMIC2020 Organizing committee, 2020. http://dx.doi.org/10.28983/plamic2020.126.

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Wheat bug salivary gland proteases injected into grain damage gluten proteins responsible for bread quality. The restriction of the activity of these enzymes could be a safe for humans and the environment approach to reduce the detriment.
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Sharikov, A. Yu, V. V. Ivanov, E. N. Sokolova, M. V. Amelyakina, and Elena Serba. "TECHNOLOGICAL ASPECTS OF OBTAINING GLUTEN-FREE CEREAL PRODUCTS BASED ON BIOCATALYTIC AND HYDROTHERMOMECHANICAL PROCESSES." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-152.

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Gluten-free snacks technology based on the enzymatic hydrolysis of wheat proteins by specific proteases and extrusion of the hydrolysate in a mixture with other gluten-free raw materials has been developed. It’s shown that increase of the hydrolysate content in the extruded mixture from 15 to 35% deteriorates the structural and mechanical characteristics of the extrudates. The technical solution to this problem is the use of a system for steam from the extruder chamber, which makes it possible to process high-moisture mixtures without loss of product quality.
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L'Hocine, Lamia, Allaoua Achouri, Emily Mason, and Mélanie Pitre. "Allergenicity risk assessment of glabrous canaryseed as novel food protein source." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/hyzq5376.

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Glabrous canaryseed, a novel cereal grain, is emerging as a valuable source of plant proteins due to its high content in protein (22%). This true cereal was approved for human consumption in Canada and the United States, and as part of the regulatory safety assessment, its allergenic potential was evaluated. Canaryseed was found to be gluten-free and thus, suitable for individuals with celiac disease, however, possible allergic cross-reactivity between canaryseed and wheat was also revealed. Based on these findings, a cautionary labelling alluding to the potential of allergic reaction is requested on canaryseed food products, and further research to clarify the relationship between canary seed proteins and known wheat allergens was recommended. Therefore, the purpose of this study was to further assess the immunological cross-reactivity risks of canary seed to phylogenetically related grains, including wheat and oat, using wheat-allergic sera IgE based 1D and 2D- immunoblots and ELISA, followed by proteomic/bioinformatics identification of IgE-binding proteins. The results demonstrated extensive serological cross-reactivity between wheat, oat and canaryseed proteins, where the less abundant protein fractions showed the strongest IgE-binding. The in-gel tryptic digestion and LC-MS/MS identification of the IgE-binding canaryseed proteins showed high homology to proteins from wheat, barley, oat and Brachypodium distachyon (also known as stiff brome), which all belong to the Pooideae botanical subfamily. A majority of the IgE-binding proteins were mostly minor metabolic enzymes or uncharacterized proteins. Low sequence homology was observed for the 11-12S globulin storage proteins. Positive serological testing cannot ascertain allergic reaction to canaryseed, it does not rule out, however, the risks for wheat, oat or barley sensitized atopic population. Clinical oral food challenge remains the ultimate tool to conclude on the allergenicity of canaryseed. Until then, these data serve the reinforcement of the regulatory requirement to use allergen precautionary labeling for products containing canaryseed proteins.
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Calmas, Valentina, Olga Tabunscic, and Svetlana Fedorciucova. "The study on gluten-free pasta made from amaranth, buckwheat and sorghum flour." In The 8th International Conference "Management Strategies and Policies in the Contemporary Economy". Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/icspm2023.37.

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There is a huge number of people in our country who suffer from celiac disease. Nowadays this problem is a very serious one not just for Republic of Moldova and also for all continents and countries. This disease is one of the most common chronic digestive ailments. The existence of people affected by this disease implies the presence of gluten-free products on the consumer market. Wheat flour products are prohibited in this diet. They have to be replaced with products made from non bread flours, obtained from cereals whose proteins do not contain gluten. The purpose of the study: the development of recipes for noodles from non bread flour. The research object - the technology of obtaining noodles from non bread flour and with various supplements. The research methods are: sensory, laboratory, technological and counting. As a result of the scientific research carried out, it was proven that the following sorts of buckwheat flour can be used in the technology of manufacturing gluten-free noodles (buckwheat flour without addition and with addition of flaxseed flour, tomato paste and chopped spinach). To make noodles from sorghum flour, a thickener, starch or other flour addition is required. The other sort of flour we used to make pasta was amaranth flour. As a result this flour without addition and with addition of flax seed flour or tomato paste was accepted for consumption. The samples with the addition of spinach and beetroot turned out to be sticky and had a poor appearance. The noodles resulting from the research do not contain gluten and can be intended for people with gluten intolerance.
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Elmehdi, H. M., M. G. Scanlon, J. H. Page, and M. I. P. Kovacs. "Using ultrasonic velocity measurements to investigate thermal transitions and structural properties of gluten proteins." In International Congress on Ultrasonics. Vienna University of Technology, 2007. http://dx.doi.org/10.3728/icultrasonics.2007.vienna.1708_elmehdi.

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Costa, Mylena Lillyan Alves da, and Mauricio Johnny Loos. "Manufacturing process and research into the acceptability of special-shaped bread with partial replacement of wheat flour with green banana flour in a small bakery." In I Seven International Engineering Congress. Seven Congress, 2024. http://dx.doi.org/10.56238/seveniengineering-027.

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By definition, bread is the product obtained by baking, under technologically appropriate conditions, a dough, whether fermented or not, prepared with wheat flour and/or other flours that naturally contain gluten-forming proteins or added thereto, and water, which may contain other ingredients. Wholemeal bread is defined as a product prepared, necessarily, with wheat flour and whole wheat flour and/or wheat fiber and/or wheat bran (BRASIL, 2000).
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Tabunșcic, Olga, Valentina Calmas, and Svetlana Fedorciucova. "Research on the development of recipes for noodles from non breadable chickpea flour for people with gluten intolerance." In 26th International Scientific Conference “Competitiveness and Innovation in the Knowledge Economy". Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/cike2022.02.

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In the Republic of Moldova, currently, there is an increasing trend in the number of people suffering from celiac disease (CD), one of the most common chronic digestive ailments. The existence of people affected by this disease implies the presence of gluten-free products on the market. Bread, cereals, and floury pasta that are produced from wheat flour are prohibited in this diet they must be replaced with products made from non bread flours, obtained from cereals whose proteins do not generate gluten. The purpose of the work: the development of recipes for noodles from non bread chickpea flour for people with gluten intolerance. The research object - the technology of obtaining noodles from non bread chickpea flour and noodles from non bread chickpea flour with various additions, such as: flax seed flour; tomato paste; chopped spinach and addition of chopped beets. The research methods are: sensory, laboratory, technological and counting. Calculations are made regarding the energy value and the nutritional value index of the varieties of noodles made from non bread chickpea flour with various additions, as well as the cost price of these noodles. As a result of the scientific research carried out, it was proven that chickpea flour can be used in the technology of manufacturing gluten-free noodles. For implementation in production, the most suitable sort of noodles is the one made from chickpea flour without additives, which has superior physico-chemical, technological and organoleptic properties. We believe that the possibility of using chickpea flour for the manufacture of noodles can be very convenient for producers, for public alimentation units, thanks to the existence of the rich source of raw material, but also for consumers, because the flour obtained from chickpeas has an increased biological value

Reports on the topic "Gluten proteins":

1

Anderson, Olin, and Gad Galili. Development of Assay Systems for Bioengineering Proteins that Affect Dough Quality and Wheat Utilization. United States Department of Agriculture, 1994. http://dx.doi.org/10.32747/1994.7568781.bard.

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The quality and utilization of wheat is largely dependent upon the exact physical/chemical properties of the doughs made from flour/water mixtures. Among the wheat seed components most correlated with dough visoelastic parameters are the high-molecular-weight (HMW) glutenin subunits whose disulfide cross-linked macropolymer is critical for dough functionality. We have used the tools of molecular biology, wheat transformation, heterologous expression of HMW-glutenin subunits in bacteria, and dough micro-mixing experiments to examine some of the molecular basis of HMW-glutenin functionality. In addition, we have developed sets of modified and synthetic gene constructs and transgenic wheat lines that will allow further examination of the role of the HMW-glutenins. Among the results from this work is evidence that the HMW-glutenin repeat domain is directly related to dough properties, the demonstration that interaction between subunits is dependent upon domain presence but not order, a novel understanding of the restrictions on intra-vs inter-chain disulfide bonds, the demonstration that HMW-glutenin genes can be transformed into wheat for simultaneously high expression of the transgene and suppression of the endogenous genes, and the construction of a set of modified HMW-glutenins capable of being epitope tagged for studying polypeptide subcellular processing and the fate of HMW-glutenins in dough mixing experiments.
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Geppert, Taylor C., and Patrick J. Gunn. Effect of Excess Dietary Crude Protein from Corn Gluten Meal or Soybean Meal on Reproductive Function of Beef Cows Consuming Low Quality Forage. Ames (Iowa): Iowa State University, January 2015. http://dx.doi.org/10.31274/ans_air-180814-1271.

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Grussing, Taylor, Allison Meyer, and Patrick J. Gunn. Effect of Excess Metabolizable Protein Supplementation from Corn Gluten Meal or Soybean Meal on Plasma Amino Acid Concentrations of Beef Cows Consuming Low Quality Forage. Ames (Iowa): Iowa State University, January 2016. http://dx.doi.org/10.31274/ans_air-180814-412.

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Grussing, Taylor, Allison Meyer, and Patrick J. Gunn. Effect of Excess Metabolizable Protein Supplementation from Corn Gluten Meal or Soybean Meal on Plasma Amino Acid Concentrations of Beef Cows Consuming Low Quality Forage. Ames: Iowa State University, Digital Repository, 2016. http://dx.doi.org/10.31274/farmprogressreports-180814-2093.

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Fahima, Tzion, and Jorge Dubcovsky. Map-based cloning of the novel stripe rust resistance gene YrG303 and its use to engineer 1B chromosome with multiple beneficial traits. United States Department of Agriculture, January 2013. http://dx.doi.org/10.32747/2013.7598147.bard.

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Research problem: Bread wheat (Triticumaestivum) provides approximately 20% of the calories and proteins consumed by humankind. As the world population continues to increase, it is necessary to improve wheat yields, increase grain quality, and minimize the losses produced by biotic and abiotic stresses. Stripe rust, caused by Pucciniastriiformisf. sp. tritici(Pst), is one of the most destructive diseases of wheat. The new pathogen races are more virulent and aggressive than previous ones and have produced large economic losses. A rich source for stripe-rust resistance genes (Yr) was found in wild emmer wheat populations from Israel. Original Project goals: Our long term goal is to identify, map, clone, characterize and deploy in breeding, novel wild emmer Yr genes, and combine them with multiple beneficial traits. The current study was aiming to map and clone YrG303 and Yr15, located on chromosome 1BS and combine them with drought resistance and grain quality genes. Positional cloning of YrG303/Yr15: Fine mapping of these genes revealed that YrG303 is actually allelic to Yr15. Fine genetic mapping using large segregating populations resulted in reduction of the genetic interval spanning Yr15 to less than 0.1 cM. Physical mapping of the YrG303/Yr15 locus was based on the complete chromosome 1BS physical map of wheat constructed by our group. Screening of 1BS BAC library with Yr15 markers revealed a long BAC scaffold covering the target region. The screening of T. dicoccoidesaccession-specific BAC library with Yr15 markers resulted in direct landing on the target site. Sequencing of T. dicoccoidesBAC clones that cover the YrG303/Yr15 locus revealed a single candidate gene (CG) with conserved domains that may indicate a role in disease resistance response. Validation of the CG was carried out using EMS mutagenesis (loss-of- function approach). Sequencing of the CG in susceptible yr15/yrG303 plants revealed three independent mutants that harbour non-functional yr15/yrG303 alleles within the CG conserved domains, and therefore validated its function as a Pstresistance gene. Evaluation of marker-assisted-selection (MAS) for Yr15. Introgressions of Yr15 into cultivated wheat are widely used now. Recently, we have shown that DNA markers linked to Yr15 can be used as efficient tools for introgression of Yr15 into cultivated wheat via MAS. The developed markers were consistent and polymorphic in all 34 tested introgressions and are the most recommended markers for the introgression of Yr15. These markers will facilitate simultaneous selection for multiple Yr genes and help to avoid escapees during the selection process. Engineering of improved chromosome 1BS that harbors multiple beneficial traits. We have implemented the knowledge and genetic resources accumulated in this project for the engineering of 1B "super-chromosome" that harbors multiple beneficial traits. We completed the generation of a chromosome including the rye 1RS distal segment associated with improved drought tolerance with the Yr gene, Yr15, and the strong gluten allele 7Bx-over-expressor (7Bxᴼᴱ). We have completed the introgression of this improved chromosome into our recently released variety Patwin-515HP and our rain fed variety Kern, as well as to our top breeding lines UC1767 and UC1745. Elucidating the mechanism of resistance exhibited by Yr36 (WKS1). The WHEAT KINASE START1 (WKS1) resistance gene (Yr36) confers partial resistance to Pst. We have shown that wheat plants transformed with WKS1 transcript are resistant to Pst. WKS1 is targeted to the chloroplast where it phosphorylates the thylakoid-associatedascorbateperoxidase (tAPX) and reduces its ability to detoxify peroxides. Based on these results, we propose that the phosphorylation of tAPX by WKS1 reduces the ability of the cells to detoxify ROS and contributes to cell death. Distribution and diversity of WKS in wild emmer populations. We have shown that WKS1 is present only in the southern distribution range of wild emmer in the Fertile Crescent. Sequence analysis revealed a high level of WKS1 conservation among wild emmer populations, in contrast to the high level of diversity observed in NB-LRR genes. This phenomenon shed some light on the evolution of genes that confer partial resistance to Pst. Three new WKS1 haplotypes displayed a resistance response, suggesting that they can be useful to improve wheat resistance to Pst. In summary, we have improved our understanding of cereals’ resistance mechanisms to rusts and we have used that knowledge to develop improved wheat varieties.
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Anderson, Olin, Gad Galili, and Ann Blechl. Heterologous Expression of Wheat High Molecular Weight Glutenin Subunit Genes: Analysis and Modification of Protein Sequences Affecting Dough Quality. United States Department of Agriculture, January 1993. http://dx.doi.org/10.32747/1993.7603826.bard.

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Wong, Eric A., and Zehava Uni. Nutrition of the Developing Chick Embryo: Nutrient Uptake Systems of the Yolk Sac Membrane and Embryonic Intestine. United States Department of Agriculture, June 2012. http://dx.doi.org/10.32747/2012.7697119.bard.

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We have examined the developmental changes in composition, amount, and uptake of yolk nutrients (fat, protein, water and carbohydrates) and the expression ofnutrient transporters in the yolk sac membrane (YSM) from embryonic day 11 (Ell) to 21 (E21) and small intestine from embryonic day 15 (E15) to E21 in embryos from young (22-25 wk) and old (45-50 wk) Cobb and Leghorn breeder flocks. The developmental expression profiles for the peptide transporter 1 (PepTl), the amino acid transporters, EAAT3, CAT-1 and BOAT, the sodium glucose transporter (SGLTl), the fructose transporter (GLUT5), the digestive enzymes aminopeptidase N (APN) and sucraseisomaltase (SI) were assayed by the absolute quantification real time PCR method in the YSM and embryonic intestine. Different temporal patterns of expression were observed for these genes. The effect of in ovo injection of peptides (the dipeptide Gly-Sar, purified peptides, trypsin hydrolysate) on transporter gene expression has been examined in the embryonic intestine. Injection of a partial protein hydrolysate resulted in an increase in expression of the peptide transporter PepT2. We have initiated a transcriptome analysis of genes expressed in the YSM at different developmental ages to better understand the function of the YSM.
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Delmer, Deborah, Nicholas Carpita, and Abraham Marcus. Induced Plant Cell Wall Modifications: Use of Plant Cells with Altered Walls to Study Wall Structure, Growth and Potential for Genetic Modification. United States Department of Agriculture, May 1995. http://dx.doi.org/10.32747/1995.7613021.bard.

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Our previous work indicated that suspension-cultured plant cells show remarkable flexibility in altering cell wall structure in response either to growth on saline medium or in the presence of the cellulose synthesis inhibitor 2,-6-dichlorobenzonitrile (DCB). We have continued to analyze the structure of these modified cell walls to understand how the changes modify wall strength, porosity, and ability to expand. The major load-bearing network in the walls of DCB-adapted dicot cells that lack a substantial cellulose-xyloglucan network is comprised of Ca2+-bridged pectates; these cells also have an unusual and abundant soluble pectic fraction. By contrast, DCB-adapted barley, a graminaceous monocot achieves extra wall strength by enhanced cross-linking of its non-cellulosic polysaccharide network via phenolic residues. Our results have also shed new light on normal wall stucture: 1) the cellulose-xyloglucan network may be independent of other wall networks in dicot primary walls and accounts for about 70% of the total wall strength; 2) the pectic network in dicot walls is the primary determinant of wall porosity; 3) both wall strength and porosity in graminaceous monocot primary walls is greatly influenced by the degree of phenolic cross-linking between non-cellulosic polysaccharides; and 4) the fact that the monocot cells do not secrete excess glucuronoarabinoxylan and mixed-linked glucan in response to growth on DCB, suggests that these two non-cellulosic polymers do not normally interact with cellulose in a manner similar to xyloglucan. We also attempted to understand the factors which limit cell expansion during growth of cells in saline medium. Analyses of hydrolytic enzyme activities suggest that xyloglucan metabolism is not repressed during growth on NaCl. Unlike non-adapted cells, salt-adapted cells were found to lack pectin methyl esterase, but it is not clear how this difference could relate to alterations in wall expansibility. Salt-adaped cell walls contain reduced hyp and secrete two unique PRPP-related proteins suggesting that high NaCl inhibits the cross-linking of these proteins into the walls, a finding that might relate to their altered expansibility.
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Delmer, Deborah P., and Prem S. Chourey. The Importance of the Enzyme Sucrose Synthase for Cell Wall Synthesis in Plants. United States Department of Agriculture, October 1994. http://dx.doi.org/10.32747/1994.7568771.bard.

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The goal of this work was to understand the role of the enzyme sucrose synthase (SuSy) in synthesis of cellulose and callose in plants. The work resulting from the this grant leads to a number of conclusions. SuSy clearly plays diverse roles in carbon metabolism. It can associate with the plasma membrane of cells undergoing rapid cellulose deposition, such as cotton fibers, developing maize endosperm, gravistimulated pulvini, and transfer cells of the cotton seed. It is also concentrated at sites of high callose deposition (tapetal cells; cell plates). When SuSy levels are lowered by mutation or by anti-sense technology, cell walls undergo degeneration (maize endosperm) and show reduced levels of cellulose (potato tubers). In sum, our evidence has very much strengthened the concept that SuSy does function in the plasma membrane to channel carbon from sucrose via UDP-glucose to glucan synthase complexes. Soluble SuSy also clearly plays a role in providing carbon for starch synthesis and respiration. Surprisingly, we found that the cotton seed is one unique case where SuSy apparently does not play a role in starch synthesis. Current evidence in sum suggests that no specific SuSy gene encodes the membrane-associated form, although in maize the SS 1 form of SuSy may be most important for cell wall synthesis in the early stages of endosperm development. Work is still in progress to determine what does control membrane localization - and the current evidence we have favors a role for Ca2+, and possibly also protein phosphorylation by differentially regulated protein kinases. Finally, we have discovered for the first time, a major new family of genes that encode the catalytic subunit of the cellulose synthase of plants - a result that has been widely cited and opens many new approaches for the study of this important plant function.

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