Thèses sur le sujet « Gluten proteins »
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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.
Texte intégralWright, 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.
Texte intégralWu, 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.
Texte intégralQC 20170524
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.
Texte intégralSmith, Brennan M. « Characterization and functionality of carob germ proteins ». Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1659.
Texte intégralMateos, 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.
Texte intégralMattioni, 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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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.
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.
Texte intégralSmith, 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.
Texte intégralStathopoulos, 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.
Texte intégralCrockett, Rachel Lynn. « The Physicochemical Properties of Gluten-Free Dough with the Addition of Hydrocolloids and Proteins ». The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1251825675.
Texte intégralLidén, Maria. « Gut mucosal reactivity to gluten and cow's milk protein in rheumatic diseases ». Uppsala : Acta Universitatis Upsaliensis : Univ.-bibl. [distributör], 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-110297.
Texte intégralKuktaitė, Ramunė. « Protein quality in wheat : changes in protein polymer composition during grain development and dough processing / ». Alnarp : Dept. of Crop Science, Swedish Univ. of Agricultural Sciences, 2004. http://epsilon.slu.se/a499.pdf.
Texte intégralSmith, Brennan M. « Functionality of corn and sorghum proteins in visco-elastic dough systems ». Diss., Kansas State University, 2012. http://hdl.handle.net/2097/13655.
Texte intégralFood Science Institute
Fadi Aramouni
Scott Bean
Zein, the storage protein of corn, has been shown to form a wheat-like dough; however the exact mechanism is unknown since zein lacks the large polymeric proteins found in wheat. To understand how zein forms a dough, different reagents were added during mixing of zein. Salts from the Hofmeister series were used to determine how hydrophobic interactions influence zein’s dough forming ability. In addition, urea, ethanol, and beta mercaptoethanol (β-ME) were also tested to evaluate the effects of protein denaturation and disulfide bonds on zein dough formation and bread quality. Kosmotropic salts had a negative effect on zein dough formation indicating that increasing hydrophobic interactions prevented dough formation. Surface hydrophobicity was found to decrease significantly (p < 0.05) when zein was exposed to 1M or 2M of the kosmotropic salts. Conversely, chaotropic salts had a slight positive effect on zein dough formation as did urea and ethanol. Interestingly, -ME had little effect on zein dough formation demonstrating that disulfide bonds played no role in zein dough development, and that large disulfide linked polymeric protein complexes were not present as found in wheat dough. Specific volumes of zein-starch bread increased as NaCl content in the bread formula decreased. Likewise, including 5% ethanol (v/v) in the bread formula was found to increase bread quality. Experiments were also conducted to compare the functionality of isolated sorghum proteins (kafirins) to commercially available zein produced during wet milling of corn. The effect of steeping, the first step in wet milling, on kafirin functionality was investigated. Sorghum flour was steeped for 0, 72, or 96 hours. Unsteeped sorghum flour was digested with Alcalase for 90 min at 50°C. After steeping or digestion with Alcalase, kafirins were isolated from the remaining material. Both groups of Kafirins had the ability to form a zein-like visco-elastic resin when mixed with warm water by hand. This is the first time that kafirin has been reported to form a visco-elastic resin using only water as a plasticizer.
Schmiele, Marcio 1979. « Interações físicas e químicas entre isolado protéico de soja e glúten vital durante a extrusão termoplástica a alta e baixa umidade para a obtenção de análogo de carne = Physical and chemical interactions between isolated soy protein and vital gluten during thermoplastic extrusion at high and low moisture content to obtain meat analogue ». [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255892.
Texte intégralTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Os análogos de carne obtidos por extrusão termoplástica de proteínas vegetais são caracterizados pelo seu elevado teor proteico e estrutura semelhante às fibras da carne, envolvendo diversos tipos de ligações e/ou interações químicas entre as proteínas. O objetivo deste trabalho foi avaliar as características tecnológicas e físico-químicas de análogos de carne, à base de isolado proteico de soja, obtidos por processo de extrusão termoplástica a alta umidade (AU) e baixa umidade (BU). Para cada condição de umidade foi utilizado um Delineamento Composto Central Rotacional de três variáveis independentes (glúten vital, umidade de condicionamento e temperatura de extrusão). As variáveis dependentes avaliadas foram a textura instrumental, cor instrumental, capacidade de absorção de água, índice de solubilidade em água, capacidade de absorção de óleo, índice de dispersibilidade de proteína, energia mecânica específica e o tipo de interações proteicas. Estas interações foram avaliadas através de sete tipos de solventes específicos: (i) tampão fosfato para as proteínas no estado nativo; (ii) dodecil sulfato de sódio para as interações hidrofóbicas e iônicas; (iii) Triton 100X para as interações hidrofóbicas; (iv) ureia para as interações hidrofóbicas e pontes de hidrogênio; (v) ß-mercaptoetanol para as ligações dissulfeto; e (vi) ß-mercaptoetanol e ureia e (vii) dodecil sulfato de sódio e ureia, para avaliar o efeito sinérgico entre os sistemas. O ponto otimizado (caracterizado principalmente por promover maiores valores de L* e de capacidade de absorção de água, menores valores de índice de solubilidade em água, de capacidade de absorção de óleo, de desnaturação proteica e valores intermediários de textura instrumental e de energia mecânica específica) foi processado juntamente com uma amostra controle para ambos os processos com o intuito de validar os modelos matemáticos e avaliar as possíveis alterações na morfologia dos análogos de carne, na massa molecular das proteínas, na composição de aminoácidos totais e na desnaturação proteica. As melhores condições de processamento foram obtidos para os análogos de carne contendo de 12 e 5 % de glúten vital, 58 e 18 % de umidade de condicionamento e 135 e 100 °C para a temperatura de extrusão, para o processo AU e BU, respectivamente. As principais interações proteína-proteína encontradas nos análogos de carne foram as ligações dissulfeto e ligações de hidrogênio para o processo AU e as ligações dissulfeto e interações iônicas para o processo BU. A adição de glúten vital promoveu uma aparência mais lisa e melhor orientação na estrutura das fibras. Verificou-se que ocorreu aumento nas proteínas de baixa massa molecular e diminuição nas proteínas de alta massa molecular. No perfil de aminoácidos totais houve maior variação negativa para os aminoácidos essenciais (triptofano e treonina), semi essenciais (cisteína) e não essenciais (serina), indicando que houve redução no valor nutricional. As estruturas secundárias (a-hélice, ß-folha, ß-volta e a estrutura desordenada) mostraram alteração na sua conformação devido à desnaturação proteica e formação de novos agregados
Abstract: Meat analogue obtained by termoplastic extrusion of vegetable proteins are characterized by its high protein levels and structure similar to meat fibers, which comprises many types of chemical bonds and/or interactions between proteins. The aim of this work was to evaluate the technological and physico-chemical characteristics of meat analogue based on isolated soy protein obtained by thermoplastic extrusion process at high moisture (HM) and low moisture (LM) content. For each moisture condition was used a Central Rotational Composite Design with three independent variables (vital gluten, moisture content and extrusion temperature). The dependent variables evaluated were instrumental texture, instrumental color, water absorption capacity, water solubility index, oil absorption capacity, protein dispersibility index, specific mechanical energy, and the type of protein interactions. These interactions were evaluated using seven specific solvents types: (i) phosphate buffer for proteins in native state; (ii) sodium dodecil sulphate for hydrophobic and ionic interactions; (iii) Triton 100X for hydrophobic interactions; (iv) urea for hydrophobic interactions and hydrogen bonds; (v) ß-mercaptoethanol for dissulfide bonds; and (vi) ß-mercaptoethanol and urea and (vii) sodium dodecil sulphate and urea, for the synergistic effect between the systems. The optimized point (characterized mainly by promoting higher values for L* and water absorption capacity, lower values for water solubility index, oil absoption capacity and protein denaturation and intermediate values for instrumental texture and specific mechanical energy) was processed, together with a control sample for each processes, in order to validate the mathematical models and to evaluate possibles changes in the meat analogues morphology, in the protein molecular weight, in the total amino acid composition, and in the protein denaturation. The best processing conditions were obtained for the meat analogue containing 12 and 5 % of vital gluten, 58 and 18 % of moisture content and 135 and 100 °C of extrusion temperature, for the HM and LM processes, respectively. The main protein-protein interactions found in meat analogues were the dissulfide bonds and hydrogen bonds for the LM process and the dissulfide bonds and ionic interactions for the HM process. The addition of vital gluten promoted a smoother appearance and better orientation in the fiber structure. It was found that occured an increase in the protein with low molecular weight and a reduction in the protein with high molecular weight. There were a greater negative variation for the essential (tryptophan and threonine), semi-essential (cysteine) and nonessential (serine) amino acids in the total amino acid profile, indicating a reduction of the nutritional value. The secondary structure (a-helix, ß-sheet, ß-turn and disordered structure) showed alteration in its conformation due to the protein denaturation and formation of new aggregates
Doutorado
Tecnologia de Alimentos
Doutor em Tecnologia de Alimentos
Gällstedt, Mikael. « Films and composites based on chitosan, wheat gluten or whey proteins -Their packaging related mechanical and barrier properties ». Doctoral thesis, KTH, Fibre and Polymer Technology, 2004. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-3738.
Texte intégralVan, der Mijnsbrugge Adriaan. « Mechano-chemical model study of the mixing process of water/flour mixtures in the context of the industrial wheat gluten-starch separation process ». Thesis, Montpellier, SupAgro, 2015. http://www.theses.fr/2015NSAM0022.
Texte intégralThe gluten-starch separation process is a key part of an industrial wheat fractionation plant, producing starch, starch-derived products, and vital wheat gluten. The industrial process consists of an initial flour hydration and dough mixing phase, a dough dilution step, followed by a gluten-starch separation by sieving or centrifugation. As this process is highly water consuming, several water streams are recycled from downstream unit operation of the process back upstream, to stages such as dough preparation and dough dilution. The aim of the present study was to investigate the impact of these recycled water streams on gluten agglomeration, and provide a further insight on the main process parameters influencing the gluten extraction yield. Based on the sampling of several water streams of different industrial plants, a key compound of these recycled water streams was characterized. A lab scale planetary mixer was used to study the dough development mechanisms. The presence of this compound at the dough preparation stage delayed dough development, as it increased the energy demand of the dough. On a molecular scale this constituent induced a delay of the depolymerization of SDS-insoluble glutenin (UPP) during dough mixing. Gluten agglomeration is impeded by this compound, both when present at the stage of dough preparation and dough dilution. The presence of this compound at the dough dilution stage chemically modified the flour arabinoxylans, impairing gluten agglomeration. A mixing parameter directly influencing both the molecular distribution of extracted gluten, as well as their agglomerating capacity, was proposed. The evolution of the molecular distribution of the extracted gluten with this mixing parameter was shown to be influenced by the wheat its glutenin composition, coded by the Glu-1D locus of the wheat genome
Alviola, Juma Novie Ayap. « Roles of carbohydrates and proteins in the staling of wheat flour tortilla ». [College Station, Tex. : Texas A&M University, 2007. http://hdl.handle.net/1969.1/ETD-TAMU-1306.
Texte intégralPincemaille, Justine. « Interactions et assemblages de prolamines du blé ». Thesis, Montpellier, 2018. http://www.theses.fr/2018MONTG056/document.
Texte intégralThe aim of this thesis is to provide structural and functional knowledge on wheat gluten proteins. For that, we use the physical methods and the concept of soft matter. We optimize an extraction protocol based on a liquid-liquid phase separation. With this protocol, we obtain protein batches with different glutenin/gliadin mass ratios, which we then study in a 50/50 water/ethanol solvent (v/v). We show that proteins behave like polymer chains in θ solvent in dilute and semi-dilute regime, whose characteristic size are extracted by small angle X-ray and neutron scattering. Moreover, two sizes of objects are evidenced in dilute regime by dynamic light scattering: monomeric proteins with a size around 10 nm which can be associated to α/β, and γ-gliadins and polymeric glutenins with low molecular weight and polymeric assemblies with a size around 100 nm composed of ω-gliadins and glutenins polymers with high molecular weight. These assemblies are revealed by a combination of size exclusion chromatography and asymmetric flow field flow fractionation and allow one to rationalize the phase diagrams of the protein mixtures with temperature. The study of the dynamics of the phase separation of these protein mixtures by small angle X-ray scattering shows that the phase separation proceeds through a spinodal decomposition phenomenon. An arrested phase separation is observed for deep quenches but also at all temperature quenches for the most glutenin rich samples, which are gels in the monophasic regime, as confirmed by rheology
Bagheri, Mehran. « Intrinsically Disordered Proteins : Mechanics, Assemblies, and Structural Transitions ». Thesis, Université d'Ottawa / University of Ottawa, 2017. http://hdl.handle.net/10393/36576.
Texte intégralCorrea, Delgado Sofía. « Caractérisation agronomique et des protéines du gluten de trois espèces de blés vêtus en région lyonnaise par une approche de recherche participative ». Electronic Thesis or Diss., Lyon, École normale supérieure, 2023. http://www.theses.fr/2023ENSL0108.
Texte intégralAmidst a backdrop of socio-ecological crisis that raises questions about the capacity of industrial agriculture to ensure food security and quality food, agroecology has emerged as an increasingly credible alternative. A pivotal aspect of agroecology is the reintroduction of cultivated biodiversity into agri-food systems. This thesis focuses on three marginal wheat species, known as "hulled wheats" : einkorn, emmer, and spelt. It aims to assess their agronomic viability, as well as their nutritional quality, with a specific focus on the composition of gluten proteins. Situated in the Lyon region, this research embraces a participatory approach, aligning with two core principles of agroecology : the relocalization of food systems and the breaking down of barriers between research and the wider community. During this thesis, we evaluated 23 hulled wheat varieties, in comparison with eight common wheat varieties. This work was done in collaboration with a botanical resource center, a farmers’ association, and six farmers. The results show that einkorn clearly differs from the other three species, in terms of agronomic features and gluten composition. In particular, einkorn is characterized by an elevated tillering potential, a high protein content, and a notably low proportion of glutenins. The study also revealed high levels of intra-specific variability, particularly within the set of emmer varieties, which highlights the value of these species as a source of diversity. Finally, the evaluation undertaken during this thesis enabled us to identify varieties with noteworthy characteristics, either agronomically or in relation to gluten protein composition. Beyond the results of the variety evaluation, this thesis provides a reflective analysis of the participatory research process, identifying its strengths and limitations, and presenting recommendations for its improvement. In conclusion, this thesis lays the groundwork for the continuation of the hulled wheat evaluation project, encompassing both the evaluation methodology and the participatory approach
Kühlsen, Nils. « Empfehlungen von Winterweizensorten im Organischen Landbau über die Kleberproteinfraktionen und deren Einfluß auf die Backqualität ». Bonn : Institut für Lebensmittelwissenschaft und Lebensmittelchemie, der Rheinischen Friedrich-Wilhelms-Universität, 2001. http://hss.ulb.uni-bonn.de:90/ulb_bonn/diss_online/landw_fak/2001/kuehlsen_nils/0198.pdf.
Texte intégralLe, Roux Christine. « Contribution a l'etude des interactions lipides-proteines dans les produits cerealiers de cuisson : proprietes physico-chimiques des lipides endogenes et exogenes dans les pates et le gluten de ble tendre ». Nantes, 1987. http://www.theses.fr/1987NANT2042.
Texte intégralAntonsson, Cecilia. « Mjölk, gluten och ADHD : En litteraturundersökning om mjölk och glutens påverkan hos barn med ADHD ». Thesis, Karlstads universitet, Fakulteten för hälsa, natur- och teknikvetenskap (from 2013), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-31551.
Texte intégralAttention Deficit Hyperactivity Disorder (ADHD) är en allt mer vanligt förekommande diagnos hos förskolebarn. Uppfattningen om att en anpassad kosthållning kan lindra symtomen hos barn med ADHD har växt sig starkare de senaste åren. Barn med ADHD lider ofta av en irriterad tarm som har en störd matspjälkningsfunktion, vilket kan leda till att näringsämnen bryts ner ofullständigt och resulterar i näringsbrister och frisättning av ämnen som kan påverka oss negativt.Syftet med rapporten är att sammanställa och belysa kunskapen om hur kosten kan påverka symtomen hos barn med ADHD, med särskild inriktning på påverkan från mjölkprotein och gluten. Samt att belysa vilken nytta skolverksamheten kan ha av dagens forskning inom ämnet.Rapporten är en sammanställning av de forskningsresultat som finns inom ämnet ADHD-anpassad kost där mjölkprotein och gluten utesluts.Majoriteten av barn med ADHD påvisar en minskade symtom om de får en anpassad kost utan mjölkprotein och gluten.Om förskolan skulle erbjuda barn med ADHD en anpassad kost är det realistiskt att anta att deras ADHD-symtom skulle kunna minska med ett ökat välbefinnande som följd.
Pratt, Kathryn Alice. « Expression of wheat gluten protein in yeast ». Thesis, University of Kent, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.236722.
Texte intégralColeman, Jennifer Marie. « Assessing the Potential Use of Teff as an Alternative Grain Crop in Virginia ». Thesis, Virginia Tech, 2012. http://hdl.handle.net/10919/77012.
Texte intégralMaster of Science
Nordqvist, Petra. « Exploring the Wood Adhesive Performance of Wheat Gluten ». Doctoral thesis, KTH, Ytbehandlingsteknik, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-94883.
Texte intégralQC 20120514
Castro, Inar Alves de. « Modelagem e otimização de propriedades nutricionais e sensoriais de misturas protéicas através da metodologia estatística de superfície de resposta ». Universidade de São Paulo, 1999. http://www.teses.usp.br/teses/disponiveis/89/89131/tde-19032008-102256/.
Texte intégralHidrolizated Gelatin (HG), Wheat Gluten (WG) and Soybean Protein Isolate (SPI) were mixed at different proportions in order to partially replace milk proteins in food formulation utilized in Food Programs to reduce its cost without significant decrease in its nutritional and sensorial properties. The nutritional quality of the mixtures was evaluated by the \"Protein DigestibilityCorrected Amino Acid Score (PDCAAS)\" and \"Net Protein Ratio (NPR)\"methods. The sensorial quality of the mixtures was evaluated by the \"Scale Difference of Control\". The results obtained experimentally by simplex design were used to elaborate Scheffé\'s canonical equations that would describe the effect of the proportion of each component on the final nutritional quality of the product. Ali the results were correlationed by Multivariate Analysis and represented by Principal Component Analysis (PCA). A \"compromise solution\" containing 25% HG, 15% WG and 60% SPI was selected as multiresponse optimization. This mixture was applicated in food formulation and submitted to the evaluations of nutrition and sensorial quality. The final product showed about 6% of cost reduction without any significant change in its quality (p< 0,01). These results demonstrated the statistics multivariate methods efficiency in simultaneous optimization and visualization of interactions which are present in complex process like biological systems.
Alldrick, S. P. « Protein deposition in wheat grains ». Thesis, University of Nottingham, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.378482.
Texte intégralPorubiaková, Otília. « Sledování změn obsahu proteinů lepku v průběhu technologie výroby piva ». Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2018. http://www.nusl.cz/ntk/nusl-376783.
Texte intégralPark, Jin Gyoon. « Function of Cytoskeletal Proteins in GLUT4 Vesicle Transport in Adipocytes : Dissertation ». eScholarship@UMMS, 2003. http://escholarship.umassmed.edu/gsbs_diss/273.
Texte intégralBaudouin, Frédéric. « Influence des paramètres du procédé et des composants de la farine de blé sur la formation du réseau de gluten et son extraction ». Thesis, Montpellier, SupAgro, 2012. http://www.theses.fr/2012NSAM0007.
Texte intégralGluten and starch extraction out of wheat flour is a developing process due to the growing use of these two products for non-alimentary uses. This process is based on wheat protein abilities to form a network when flour and water are mixed. A difficulty that this process has to face is the variability of this ability among flours. The scope of our work is to determine the flour components that determine their behaviour in the gluten/starch separation process and to propose adapted process control.This study is based on a pool of 40 flours from various wheat genotypes and known biochemical composition. A planetary mixer (P600) coupled with a station controlling mixing speed and measuring torque has been used to develop gluten network (Plastograph, Brabender). Tests were performed at 25°C for varying mixing speeds (50-110 rpm) and contrasted dough water contents (water/flour ratio varying from 70 to 120g/g). A relation predicting mixing duration for network formation according to mixing power has been established. From this relation two parameters characterising flours have been isolated, energy demand and minimum mixing power to develop gluten network. Theses parameters are strongly linked with locus glu-1D and to SDS-unextractable polymeric protein content (UPP) in the flour. Besides, the inclusion of mixing stops in the process and the study of the effects of thiol-interfering chemical reactant has demonstrated that gluten development inclusing successively a temporal and an energetic phenomenon.As dough viscosity also strongly impacts process, a predictive equation of viscosity has been determined. Viscosity is obtained from the calculated effects of damaged starch and soluble arabinoxylans contents, varying with dough water content. Finally, it was whown that gluten extraction yield depends only of flour protein content when extraction is performed out of optimally developped dough,.In order to get tools applicable industrially, the predictive performance of two devices measuring flour quality (Farinograph, Alveograph) and of a novel mixer (Gluten Peak Tester, Brabender) was evaluated. Most of the relevant parameters defined in this work could be obtained out of that novel apparatus. This study hence gives relations to control the process and adapt it to the flour
BOLLECKER, SOPHIE. « Modifications chimiques et enzymatiques des proprietes fonctionnelles des proteines du gluten de ble ». Nantes, 1991. http://www.theses.fr/1991NANT2018.
Texte intégralLidén, Maria. « Gut Mucosal Reactivity to Gluten and Cow´s Milk Protein in Rheumatic Diseases ». Doctoral thesis, Uppsala universitet, Institutionen för medicinska vetenskaper, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-110297.
Texte intégralYamamoto, Yuji. « Constitutively Active Mitogen-Activated Protein Kinase Kinase Increases GLUT1 Expression and Recruits Both GLUT1 and GLUT4 at the Cell Surface in 3T3-L1 Adipocytes ». Kyoto University, 2001. http://hdl.handle.net/2433/150590.
Texte intégralPereira, Vinit. « Novel proteins associated with GLUT4 vesicle subcellular traffic ». Thesis, University of Bath, 2014. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.642051.
Texte intégralPryor, Paul Robert. « Insulin-regulated signalling proteins involved in GLUT4 trafficking ». Thesis, University of Bath, 1999. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.311250.
Texte intégralMacdonald, Rebecca Joanne. « Investigations into the Pilot Scale Separation of Protein and Starch Biopolymers from Oat Cereal ». Thesis, University of Canterbury. Chemical and Process Engineering, 2010. http://hdl.handle.net/10092/5073.
Texte intégralStonestreet, Normell Jhoe de Mesa. « Processing and characterization of sorghum protein concentrates using extrusion-enzyme liquefaction ». Diss., Kansas State University, 2011. http://hdl.handle.net/2097/11994.
Texte intégralDepartment of Grain Science and Industry
Sajid Alavi
Sorghum grain (Sorghum bicolor) is safe for consumption by individuals afflicted with celiac disease, and its proteins can be used as a supplement in gluten-free foods. However, utilization of sorghum in human foods is limited by the poor digestibility and lack of functionality of its proteins, which result from their entrapment in protein bodies, tight association with starch, and high degree of cross-linking induced by cooking. The first part of this study presents an extensive review of current methods for concentration and isolation of sorghum proteins, which are laboratory-scale techniques used for protein characterization and have no potential for commercial scale-up. Furthermore, these methods typically use non-food grade reagents and do not improve protein digestibility and functionality. In the second part, a novel extrusion-enzyme liquefaction (EEL) process was used to produce sorghum protein concentrates to overcome the aforementioned limitations. EEL involves extrusion pre-treatment of sorghum flour and starch liquefaction with a thermostable α-amylase, followed by enzyme inactivation, protein separation and drying. To demonstrate the concept, a laboratory-scale EEL process was used to produce concentrates with higher protein content (PC; 80% db) and digestibility (D; 74%) than those made by batch liquefaction. The optimum conditions for producing concentrates with both high PC and D were 32% wb in-barrel moisture content and 2.5% α-amylase added after extrusion. Using these conditions, EEL was scaled-up to a pilot-scale process to produce sorghum protein concentrates with 72-80% db PC and 62-74% D, while the batch liquefied control had only 70% db PC and 57% D. Dynamic oscillatory measurements of dough (55% moisture) and batter (65% moisture) containing sorghum protein concentrates (5 and 10%) and potato starch were performed to evaluate protein functionality. At lower moisture, pure potato starch and dough containing 10% sorghum protein concentrate had similar elastic and viscous moduli. At higher moisture, potato starch was more stable and exhibited significantly higher moduli than the batters with protein concentrates. Sorghum protein concentrates can improve the quality of some gluten-free foods. EEL shows promise for commercial production of sorghum protein concentrates because of its high throughput and potential for delivering high protein content and digestibility.
Latham, Catherine F. M. « Molecular interactions of Munc18c and GLUT4-associated SNARE proteins / ». St. Lucia, Qld, 2004. http://adt.library.uq.edu.au/public/adt-QU20050607.173403/index.html.
Texte intégralGupta, Ram Bilas. « Low-Molecular-Weight subunits of glutelin in wheat and related species : their characterization, genetics and relation to bread-making quality ». Title page, contents and summary only, 1989. http://web4.library.adelaide.edu.au/theses/09PH/09phg977.pdf.
Texte intégralOlabarrieta, Idoia. « Strategies to improve the aging, barrier and mechanical properties of chitosan, whey and wheat gluten protein films ». Doctoral thesis, Stockholm, 2005. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-208.
Texte intégralRoberts, Ryan. « Understanding the mechanism of texturization, and the relationship between properties of wheat gluten and texturized vegetable protein ». Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/16761.
Texte intégralDepartment of Grain Science and Industry
Sajid Alavi
Texturized vegetable protein (TVP) based foods offer several advantages compared to animal protein, including lower costs and improved health benefits. Wheat gluten is often processed using extrusion to produce TVP. Processing aids, such as reducing agents (example, cysteine and sodium metabisulfite) and pH modifiers (example, tetra potassium phosphate) aid in texturization. Reduction of sulfhydryl groups, cleavage of disulfide bonds, and reformation of bonds between elongated protein molecules results in protein aggregation and texturization. This study focused on development of a fundamental understanding of these mechanisms for texturization using analytical tools such as the phase transition analyzer (PTA), in combination with lab- and pilot-scale extrusion. The abovementioned three chemicals were added to four varieties of gluten. The control treatment had no additives. PTA was used to understand the operative flow properties of gluten in an environment similar to an extrusion system. Addition of sulfite (0.18%) and cysteine (0.18%) lowered the thermal softening (Ts:36.6-44.1 °C) and thermal flow (Tf:79.6-105.6 °C) temperatures of all varieties of gluten as compared to the controls (Ts:38.8-48.2 °C; Tf:91.7-112.2 °C). Phosphate (3%) did not have the same lowering effect on Ts (40.2-47.0 °C) and Tf (96.2-108.2 °C), indicating a different mechanism. Extrusion studies were conducted to gain an understanding of the reformation of disulfide bonds and texturization. Two of the varieties of gluten, a “superior” one that texturizes well and an “inferior” gluten requiring texturizing aids, were processed on a lab-scale extruder. Pilot scale extrusion was used to process the other two glutens (“superior” varieties) to obtain commercial quality products, which were evaluated for degree of texturization (hydration rate, absorption index and integrity). During lab-scale extrusion, texturization was observed only in the case of phosphate and corresponded with an increase in specific mechanical energy (SME) as compared to the control, indicating disulfide bond reformation. Phosphate also led to significantly (p<0.05) better texturization during pilot-scale extrusion, although SME trends were different due to higher in-barrel moisture and a more ideal extrusion system. Fourier Transform Infrared Spectroscopy was used to examine protein structural changes and indicated a loss of α-helix structure in TVP with an increase in β-sheet formation.
DE, SANTIS MICHELE. « Characterization of old and modern durum wheat genotypes in relation to gluten protein and dietary fibre composition ». Doctoral thesis, Università di Foggia, 2016. http://hdl.handle.net/11369/363153.
Texte intégralBellavista, Martina. « Studio della farina di Canapa come fonte proteica per l'arricchimento di prodotti da forno fermentati "gluten free" ». Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2019. http://amslaurea.unibo.it/17437/.
Texte intégralTakeda, Shigeo. « Functionalization of Glucan Dendrimers and Bio-applications ». Kyoto University, 2020. http://hdl.handle.net/2433/253505.
Texte intégralVoller, Samuel W. « The impacts of wheat gluten products and short-chain fructooligosaccharides on the health and production of juvenile rainbow trout (Oncorhynchus mykiss) ». Thesis, University of Plymouth, 2017. http://hdl.handle.net/10026.1/9826.
Texte intégralZottola, Ralph J. « Molecular Determinants of GLUT1 : Structure and Function : A Dissertation ». eScholarship@UMMS, 1994. https://escholarship.umassmed.edu/gsbs_diss/170.
Texte intégralLeney, Sophie Elizabeth. « The Role of Rab11-Interacting Proteins in Insulin-stimulated GLUT4 translocation ». Thesis, University of Bristol, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.486092.
Texte intégralCigánková, Michaela. « Změny v obsahu proteinů gliadinové frakce u čtyř odrůd pšenice při různých teplotách a stresu suchem ». Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2019. http://www.nusl.cz/ntk/nusl-401896.
Texte intégral