Дисертації з теми "Gluten proteins"
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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.
2
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.
3
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.
Анотація:
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
4
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.
5
Smith, Brennan M. "Characterization and functionality of carob germ proteins." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1659.
6
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.
7
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.
Анотація:
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.
8
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.
9
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.
Анотація:
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.
10
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.
11
Crockett, 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.
12
Lidén, 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.
13
Kuktaitė, 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.
14
Smith, Brennan M. "Functionality of corn and sorghum proteins in visco-elastic dough systems." Diss., Kansas State University, 2012. http://hdl.handle.net/2097/13655.
Анотація:
Doctor of PhilosophyFood 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.
15
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.
Анотація:
Orientador: Yoon Kil ChangTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-24T06:53:45Z (GMT). No. of bitstreams: 1 Schmiele_Marcio_D.pdf: 9722936 bytes, checksum: 95d9146270f349c5f3e7ad761ac0d266 (MD5) Previous issue date: 2014
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
16
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.
17
Van, 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.
Анотація:
Le processus de séparation gluten-amidon est un des éléments clés du procédé de fractionnement de la farine de blé, pour la production d'amidon, de produits dérivés de l'amidon et de gluten de blé. Le procédé industriel comprend une étape de malaxage du mélange farine/eau, une étape de dilution de la pâte obtenue et enfin des opérations de séparation gluten-amidon par tamisage ou centrifugation. Le procédé industriel est très consommatoire en eau, et plusieurs flux d'eau sont recyclés des étapes situés en aval du procédé vers les étapes en amont comme la préparation et la dilution de la pâte. L'objective de cette étude était d'étudier l'impact de ces flux d'eau recyclés sur l'agglomération du gluten, et d'identifier les principaux paramètres du procédé qui influencent le rendement d'extraction du gluten. Basé sur l'échantillonnage de plusieurs flux d'eau de différentes usines, un composant clé de ces flux d'eau recyclée a été identifié. Les mécanismes de développement de la pâte ont été étudiés à l'échelle laboratoire en utilisant un mélangeur planétaire (P600). La présence du composant au niveau de l'étape de préparation de la pâte retarde sa cinétique de développement et augmente l'énergie mécanique à fournir pour le développement. A l'échelle moléculaire ce composant ralentit la dépolymérisation des polymères de gluténine insolubles dans le SDS (UPP) de la farine lors du malaxage de la pâte. L'agglomération du gluten est contrariée par la présence de ce composé que ce soit au moment de la préparation de la pâte ou de sa dilution. Au cours de l'étape de dilution ce composé modifie chimiquement les arabinoxylanes de la farine, ce qui a un effet négatif très direct sur la capacité d'agglomération des protéines du gluten. Un paramètre de conduite de l'opération de malaxage a été identifié qui rend compte de la capacité d'agglomération du gluten (rendement du procédé) et de la distribution en taille des macromolécules de gluténines présentent dans le gluten extrait. Ce dernier paramètre est également sous l'influence de la composition en gluténines, codées par le locus Glu-1D du génome du bléThe 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
18
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.
19
Pincemaille, Justine. "Interactions et assemblages de prolamines du blé." Thesis, Montpellier, 2018. http://www.theses.fr/2018MONTG056/document.
Анотація:
Ce travail de thèse vise à apporter des connaissances structurales et fonctionnelles sur les protéines du gluten. Pour cela, nous utilisons les concepts et méthodes de la physique des polymères et de la matière molle. Plus précisément, nous optimisons un protocole d’extraction basé sur la séparation de phases liquide-liquide. Ce dernier permet d’obtenir des isolats de protéines à différents rapports massiques gluténines/gliadines que nous étudions ensuite dans un solvant eau/éthanol 50/50 (v/v). Les résultats, montrent que les protéines se comportent comme des chaînes de polymères en solvant θ, en régime dilué et semi-dilué avec des tailles caractéristiques définis par diffusion de rayons X et de neutrons aux petits angles. De plus, 2 tailles d’objets sont distinguées en régime dilué par diffusion dynamique de la lumière: d’une part des protéines monomériques de l’ordre d’une dizaine de nanomètres associées aux et -gliadines et à des polymères de gluténines de faibles masses molaires et d’autre part des assemblages polymériques de l’ordre de 100 nm, principalement composés de ω-gliadines et polymères de gluténines de haute masse molaire. Ces assemblages sont mis en avant par une combinaison de mesures réalisées par chromatographie d’exclusion de taille et par fractionnement par flux de forces asymétrique et permettent de rationaliser les diagrammes de phases de ces mélanges protéiques, en fonction de la température. L’étude de la dynamique de séparation de phases de ces mélanges protéiques, par diffusion de rayons X aux petits angles, montre que celle-ci est pilotée par un phénomène de décomposition spinodale. Cette décomposition peut être arrêtée lors de trempes en température profondes mais également observée à toutes les températures de trempe, pour les échantillons les plus riches en gluténines, formant un gel dès le régime monophasique, d’après leur étude par rhéologieThe 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
20
Bagheri, Mehran. "Intrinsically Disordered Proteins: Mechanics, Assemblies, and Structural Transitions." Thesis, Université d'Ottawa / University of Ottawa, 2017. http://hdl.handle.net/10393/36576.
Анотація:
Proteins are essential parts of living organisms that initiate and control almost all cellular processes. Despite the widely accepted belief that all functional proteins fold into stable and well-defined three-dimensional (3D) structures mandatory for protein activity, the existence of biologically functional disordered proteins has been increasingly recognized during past two decades. Proteins with inherent structural disorder, commonly known as intrinsically disordered proteins (IDPs), play many roles in a biological context. However, in contrast to their folded counterparts, they are dynamically unstructured and typically fluctuate among many conformations even while performing biological functions. In fact, it is this dynamical structural heterogeneity that that allows for IDPs to interact with other biological macromolecules in unique ways. Moreover, while a majority of proteins in eukaryotic proteomes have been found to have intrinsically disordered regions (IDR), the mechanisms by which protein disorder fives rise to biological functionality is still not well understood. Through a series of simulation studies on specific systems, this thesis probes several aspects of the emerging structure-function paradygm of IDPs, namely the mechanics, intermolecular assembly, and structural transitions occurring in these proteins. The lack of well-defined 3D structure in IDPs gives rise to distinct mechanical properties, the subject of the first study in the thesis on the elasticity of a elastomeric gluten-mimetic polypeptide with an intrinsically disordered character. This disordered polypeptide was shown to exhibit distinctively variable elastic response to a wide range of tensions, which a classical worm-like chain model failed to accurately describe, thus requiring a molecular-level analysis. IDPs frequently are frequently involved in protein-protein interactions, the focus of the second study on the propensity of an IDR, the B domain in dynamin-related protein 1 (Dpr1), to self-assemble into dimer structures while remaining disordered in all solution conditions. Despite a hypothesized auto-inhibitory role for this domain in Dpr1 that was assumed to be triggered by an disordered-to-order transition, the B domains in solution showed no tendency to form ordered structures even in the presence of order promoting osmolytes. Instead, self-association in the presence of osmolyte was found to occur by favorable intermolecular intereactions between specific region on the surface of the B-domains. Other IDPs do undergo a disorder-to-order transition in response to environmental cues, in ways that are unique disordered proteins, the focus of the last study on intermolecular ordering transitions in silk-like proteins. Factors such as protein sequence and physical tension were investigated, and results suggested that tyrosine residues in the key silk sequence motifs promote templating of beta structure from disordered precursors and that elongational stresses preferentialy stabilize antiparallel beta-sheet order. Together, these three computational studies provide insight into the nature of the structure-function mechanisms of IDPs.
21
Correa, 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.
Анотація:
Dans un contexte de crise socio-écologique remettant en question la capacité du système agricole industriel à garantir la sécurité alimentaire et une alimentation de qualité, l’agroécologie émerge comme une alternative de plus en plus crédible. Un des majeurs fondements réside dans la réintroduction de biodiversité cultivée dans les systèmes agro-alimentaires. Cette thèse s’intéresse à trois espèces de blés marginales, appelées « blés vêtus » : l’engrain, l’amidonnier et le grand épeautre. Elle vise à évaluer leur viabilité agronomique, ainsi que leur qualité nutritionnelle, en particulier la composition en protéines du gluten. Située en région lyonnaise, cette recherche adopte une approche participative. Elle répond ainsi à deux autres principes de l’agroécologie : la relocalisation des systèmes alimentaires et le décloisonnement de la recherche en dehors de la sphère académique. Au cours de la thèse, nous avons évalué 23 variétés de blés vêtus en comparaison à huit variétés de blé tendre, en collaboration avec un centre de ressources botaniques, une association paysanne et six paysan.ne.s. Il en résulte que l’engrain se distingue des trois autres espèces sur le plan agronomique et sur la composition du gluten. Cette espèce est notamment caractérisée par un potentiel de tallage et une teneur en protéines élevées, et par de faibles proportions de gluténines. L’étude révèle également une forte variabilité intra-spécifique, en particulier pour les variétés d’amidonnier, soulignant l’intérêt de ces espèces comme sources de diversité. Enfin, l’évaluation réalisée au cours de la thèse a permis d’identifier des variétés présentant des caractéristiques notables, tant au niveau agronomique que concernant la composition des protéines du gluten. Au-delà des résultats d’évaluation des variétés, cette thèse propose une analyse réflexive du processus de recherche participatif. Elle identifie les forces et les limites de l’approche menée, et suggère des pistes d’amélioration. En conclusion, cette thèse pose les bases pour la poursuite du projet d’évaluation des blés vêtus, tant du point de vue de la méthodologie d’évaluation que de l’approche participativeAmidst 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
22
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.
23
Le, 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.
Анотація:
L'organisation, la structure et la dynamique des lipides ont ete etudiees dans les pates et le gluten de ble tendre en associant des techniques physiques et biochimiques adaptees a l'etude de ces milieux. La resonnance magnetique nucleaire du phosphore et la microscopie-cryofracture ont permis de montrer que, dans le gluten, les lipides du ble sont organises en vesicules dont la dynamique au cours des traitements thermiques et mecaniques depend des proprietes viscoelastiques des proteines du gluten. A l'inverse des modeles proposes jusqu'a present, les resultats obtenus montrent que les seuls complexes lipoproteiques existant sont ceux formes par les lipides et les proteines de membranes. Une fraction des vesicules membranaires sont issues d'une transition des lipides polaires d'une structure hexagonale a une structure lamellaire au cours de l'hydratation des farines. L'etude de la cristallisation de triglycerides purs ou en melange (huile de coprah) dans les pates de ble tendre. L'analyse enthalpique differencielle et la microscopie -cryofracture ont revele toute l'importance des conditions de petrissage sur la cristallisation et la fusion des triglycerides dans les pates
24
Antonsson, 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.
Анотація:
Attention Deficit Hyperactivity Disorder (ADHD) is becoming a more common diagnosis of younger children. In recent years the perception that some ingredients in our food may have a negative effect regarding the symptoms in children with ADHD has grown stronger. Children with ADHD often suffer from irritated bowel syndromes which affect their ability to digest food. This may result in malnutrition as well as a release of substances that are harmful.The purpose of this report is to compile and illustrate the knowledge of how special food, particular milk protein and gluten, may affect the symptoms of children with ADHD. Also, the report aims to evaluate if there should be changes made in Kindergarten to increase the well-being of these children. The report is a summary of research results on the effects milk protein and gluten have on children with ADHD.The majority of children with ADHD demonstrate decreased symptoms if they receive a diet without milk protein and gluten.If children with ADHD would be given a special diet excluding milk protein and gluten it is realistic to assume that their ADHD-symptoms might be reduced with a greater sense of well-being and quality of life as a result.Attention 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.
25
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.
26
Coleman, 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.
Анотація:
Teff (Eragrostis tef (Zucc.)) is an annual, warm-season cereal crop most notable for its gluten-free, nutrient-packed seed. Experiments were conducted in two regions of Virginia (Blacksburg and Steeles Tavern) in 2010 and 2011 to determine the grain production potential of two teff varieties (brown and white). Additionally, commercially purchased teff flour was evaluated for its suitability in producing a satisfactory baked product. Teff varieties were planted in early June and July at a seeding rate of 6 kg PLS ha??. Nitrogen fertilizer was applied at planting in the form of urea at a rate of 56 kg ha??. The experimental design was a randomized complete block with a two-way factorial treatment structure (variety and planting date) and four replications. Grain yield and nutritive value, straw yield and quality, and plant height were evaluated for each variety and planting date at Steeles Tavern in 2010. Due to failure in crop establishment and difficulties involved in threshing and processing the harvested crop, no data is available in 2010 or 2011 for Kentland or in 2011 for Steeles Tavern. In 2010 at Steeles Tavern, grain yield was significantly higher for the brown variety (367 kg ha??) compared to the white variety (97 kg ha??) for both planting dates. There was no significant difference in straw yield between varieties or planting dates with straw yield averaging 2645 and 2475 kg DM ha?? for brown and white varieties, respectively. Precipitation accumulation at Steeles Tavern was higher in 2010 (greater than 10 cm) during June and July compared to 2011 and the historic average. This may explain why the plots in 2010 were able to successfully establish and out compete weeds. In the lab, four types of baked products were tested to determine the suitability of teff for baked goods. Cakes, cookies, biscuits and bread were tested with varying treatments of teff: control (100% wheat flour) and 10, 20, 30, 40 and 100% teff flour. Each treatment was replicated three times for each product. Generally, bread and cake volumes decreased as the percent of teff increased. Teff flour was best suited for use in cookie and biscuit products compared to cakes and breads since cookies and biscuits require less leavening. Overall, both experiments (field and laboratory) demonstrated the potential of teff as an alternative grain crop in Virginia. However, additional research is needed to overcome problems associated with establishment, harvest, threshing and processing.Master of Science
27
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.
Анотація:
The increasing environmental concern has reawakened an interest in materials based on renewable resources as replacement for petroleum-based materials. The main objective of this thesis was to explore plant proteins, more specifically wheat gluten, as a binder in wood adhesives intended for typical solid wood applications such as furniture and flooring. Alkaline and acidic dispersions of wheat gluten were used as wood adhesives to bond together beech wood substrates. Soy protein isolate was used as a reference. The tensile shear strengths of the substrates were measured for comparison of bond strength and resistance to cold water. AFM in colloidal probe mode was used to investigate nanoscale adhesion between cellulose and protein films. Wheat gluten was divided into the two protein classes; glutenins and gliadins, and their adhesive performance was compared with that of wheat gluten. Heat treatment and mild hydrolysis were investigated as means for improving bonding performance of wheat gluten. The treated wheat gluten samples were analysed by SE-HPLC and 13C-NMR to correlate molecular size distribution and structural changes with bonding performance. Soy protein isolate is superior to wheat gluten, especially in regards to water resistance. However, the bond strength of wheat gluten is improved when starved bond lines are avoided. The AFM analysis reveals higher interfacial adhesion between soy protein isolate and cellulose than between wheat gluten and cellulose. These results partly explain some of the differences in bonding performance between the plant proteins. Soy protein isolate contains more polar amino acid residues than wheat gluten and possibly interacts more strongly with cellulose. Furthermore, the bond performances of wheat gluten and glutenin are similar, while that of gliadin is inferior to the others, especially regarding water resistance. The extent of penetration of the dispersions into the wood material has a large impact on the results. The bonding performance of gliadin is similar to the others when over-penetration of the dispersion into the wood material is avoided. Moreover, the bond strength of the wheat gluten samples heated at 90°C was in general improved compared to that of wheat gluten. A small improvement was also obtained for some of the hydrolyzed wheat gluten samples (degree of hydrolysis: 0-0.6 %). The improvements in bonding performance for the heat treated samples are due to polymerization, while the improvements for the hydrolyzed samples are due to denaturation. The 13C-NMR analysis of the treated samples confirms some degree of denaturation.QC 20120514
28
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/.
Анотація:
Gelatina Hidrolisada (GH), Glúten de Trigo (GT) e Isolado Protéico de Soja (IPS) foram misturados em diferentes proporções com o objetivo de substituir proteínas lácteas em uma formulação alimentícia utilizada em programas institucionais de alimentação escolar, buscando-se uma redução de custos sem alterações significativas das propriedades nutricionais e sensoriais do produto final. A qualidade nutricional das misturas foi avaliada de acordo com os métodos \"Escore Químico corrigido pela Digestibilidade PDCAAS\" e \"Razão de Eficiência Protéica - NPR\". As misturas, aplicadas àformulação de uma bebida láctea, foram avaliadas sensorialmente através do método de \"Diferença Escalar do Controle\". Os resultados obtidos experimentalmente pelo delineamento simplex-centróide foram utilizados para modelar equações canônicas de Scheffé que pudessem descrever o efeito da proporção de cada componente na qualidade final. Todos os resultados foram correlacionados através de análise multivariada e representados na forma de Análise de Componente Principal (ACP). Uma \"solução de compromisso\" contendo 25% de GH, 15% GT e 60% de IPS foi selecionada na otimização conjunta das respostas nutricional, sensorial e econômica, resultando na redução média de 6% do custo do produto final sem alteração significativa de qualidade (p < 0,01). Estes resultados revelaram a eficiência da utilização de técnicas estatísticas multivariadas na otimização simultânea e na visualização das interações que ocorrem em processos complexos como sistemas biológicos.Hidrolizated 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.
29
Alldrick, S. P. "Protein deposition in wheat grains." Thesis, University of Nottingham, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.378482.
30
Porubiaková, 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.
Анотація:
The aim of thesis was monitoring of changes in the content of gluten proteins in the biotechnological process of beer production. During the production process of wheat and barley beer, the samples were collected and analysed using the electrophoresis and immunoassay method. The results of the analyses were compared with commercial Czech beers. The theoretical part contains description and composition of gluten proteins, malt and beer technology, the changes that occur in this process, and methods of gluten proteins analysis. The experimental part contains procedures for laboratory production of barley and wheat beer and analyses of gluten proteins. To identify the individual gluteal protein fraction acid and SDS electrophoresis methods were used. For quantification, enzyme immunoassay was used and evaluated spectrophotometrically. The identification of the gluten‘s fractions by electrophoretic methods has been shown to be less specific for samples with lower content of gluten proteins and for barley specimens. A decrease in the concentration of gliadins and glutenins in the beer production process was demonstrated. A significant change was found during wort production with 98% decrease of gluten content compared to the feedstock and during the fermentation, when the gluten concentration dropped below 10 mg/kg. This value is acceptable from the legislation for products labelled „gluten-free“.
31
Park, Jin Gyoon. "Function of Cytoskeletal Proteins in GLUT4 Vesicle Transport in Adipocytes: Dissertation." eScholarship@UMMS, 2003. http://escholarship.umassmed.edu/gsbs_diss/273.
Анотація:
Insulin stimulates glucose uptake in adipose and muscle cells via translocation of the intracellular vesicles containing GLUT4. It was largely unknown whether and/or how the signaling molecules such as PI 3-kinase and Akt regulate the mechanical movements of the GLUT4-containing vesicles. Hence, this study was performed to test the hypothesis that actin and microtubules function in translocating GLUT4 vesicles. Treatments of insulin as well as endothelin-1 (ET-1), an insulin-mimicking peptide which does not act through PI 3-kinase, induced polymerization of actin without affecting the microtubular network. By mass spectrometry, the tyrosine kinase PYK2 was identified to be tyrosine phosphorylated specifically by ET-1 but not by insulin. Expression of the carboxyl-terminal fragment (CRNK) PYK2, but not wild type nor kinase-deficient PYK2 mutants, inhibited ET-1-stimulated actin polymerization while expression of all three PYK2 constructs had no effect on insulin-stimulated actin polymerization. More importantly, expression of CRNK, but not wild type nor kinase-deficient PYK2 constructs, blocked ET-1- but not insulin-stimulated GLUT4 translocation to the plasma membrane. These suggest that ET-1 and insulin stimulate actin polymerization via distinct signaling pathways, and that the actin polymerization is required for GLUT4 vesicle translocation.
In order to test the possible involvement of microtubule in GLUT4 vesicle translocation, time lapse imaging of 3T3-L1 adipocytes expressing GLUT4-YFP and tubulin-CFP was performed. GLUT4-YFP vesicles move long-range bi-directionally on microtubules, which suggests the presence of molecular motors on the vesicles. Moreover, insulin increased the number of vesicle movements on microtubules without changing the velocities. Interestingly, the stimulatory action of insulin appears to be independent of PI 3-kinase activation. Conventional kinesin was identified as a highly expressed kinesin isotype in adipocytes. Notably, expression of dominant negative mutants but not wild type kinesin inhibited insulin-stimulated long-range GLUT4 vesicle movements and GLUT4 translocation to the plasma membrane in live and fixed cells, respectively. These data indicate that insulin signaling induces the movement of GLUT4 vesicles on microtubule which is mediated by conventional kinesin. Overall, the data presented here provide evidence supporting the hypothesis that actin and microtubule cytoskeletons are required for insulin to mobilize GLUT4 vesicles in adipocytes.
32
Baudouin, 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.
Анотація:
L'extraction du gluten et de l'amidon de la farine de blé est un procédé en pleine expansion avec le renchérissement des usages non-alimentaires de ces deux produits. Ce procédé repose sur l'aptitude des protéines du blé à former un réseau au cours du malaxage de suspensions farine / eau. Une difficulté majeure auquel ce procédé est confronté est la variabilité de cette aptitude selon la farine. L'enjeu de notre étude est de faire émerger les critères de composition des farines qui déterminent leur comportement dans le procédé amidonnier et de proposer des conduites du procédé adaptées. L'étude s'appuie sur un panel de 40 farines provenant de différents génotypes de blés dont on a déterminé la composition biochimique. On utilise un mélangeur planétaire (P600) couplé à une station de contrôle de la vitesse de mélange et instrumenté en couple et température pour développer le réseau de gluten (Plastographe, Brabender). Les essais sont réalisés à 25°C, pour des vitesses variables (50-110 rpm) et des teneurs en eau contrastées (rapports eau/farine de 70 à 120 g/g). Une relation reliant la durée de développement du réseau de gluten à la puissance de mélange a d'abord été établie. Cette relation fait apparaître deux paramètres propres aux farines, la quantité d'énergie et la puissance de mélange minimale pour développer le gluten. Ces paramètres sont fortement associés au locus glu-1D et à la teneur en protéines polymériques non extractibles au SDS. Par ailleurs, l'inclusion de temps d'arrêt dans le procédé et l'étude des effets d'agents chimiques interférant avec les fonctions thiols nous permet d'affirmer que la mise en place du réseau de gluten obéit successivement à un contrôle temporel puis énergétique. Dans la mesure où la viscosité des suspensions impacte également le procédé, une équation prédictive de celle-ci a été réalisée. Elle prend en compte les teneurs en amidon endommagé et en arabinoxylanes solubles, dans des proportions variables selon la teneur en eau de la pâte. Le rendement en gluten s'est enfin révélé sensible uniquement à la teneur en protéine, pour autant que l'extraction soit réalisée à l'atteinte de l'optimum de développement du réseau. De façon à disposer d'outils prédictifs faciles à mettre en œuvre industriellement, on a évalué les performances de plusieurs tests de qualité d'usage des farines (Farinographe, Alvéographe) et d'un mélangeur récemment développé (Gluten Peak Tester, Brabender). On montre qu'il est possible d'accéder à la plupart des paramètres définis dans ce travail à l'aide de cet appareil. Cette étude fournit ainsi un ensemble de relations pour contrôler le procédé et l'adapter à la farine utiliséeGluten 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
33
BOLLECKER, SOPHIE. "Modifications chimiques et enzymatiques des proprietes fonctionnelles des proteines du gluten de ble." Nantes, 1991. http://www.theses.fr/1991NANT2018.
Анотація:
La modification chimique du gluten ou de ses fractions gliadines et glutenines a montre l'interet de la desamidation pour solubiliser ces proteines de reserve, qui possedent des lors, a ph neutre ou basique, de tres bonnes proprietes tensioactives (formation et stabilisation de mousses et d'emulsions) comparables a celles d'autres proteines alimentaires. D'autre part, les travaux sur la desamidation de fractions purifiees du gluten ont permis de proposer quelques mecanismes d'adsorption dans le cadre de l'etude structure/fonction
34
Lidén, 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.
Анотація:
This thesis comprised patients with chronic rheumatic diseases. The studies aimed to elucidate food sensitivity by measuring mucosal inflammatory reactivity and thereby a possible link between the gut and joints. In all the studies, the mucosal path technique was used to evaluate the rectal mucosal response to rectal challenge with gluten and/or cow’s milk protein (CM). In some patients with primary Sjögren’s syndrome (pSS) and the genetic susceptibility genes HLA DQ2, mucosal reactivity measured with nitric oxide (NO) was found after rectal gluten challenge without detectable serum antibodies to gluten or transglutaminase. This gluten sensitivity was not linked to coeliac disease. After rectal CM challenge, a rectal mucosal inflammatory response measured with NO and myeloperoxidase (MPO) was detected in 38% of pSS patients, all of whom fulfilled the criteria for irritable bowel syndrome. In a questionnaire study of self-experienced adverse reactions to food, 27% of patients with rheumatoid arthritis (RA) reported intolerance to various foods and CM in particular. After rectal CM challenge performed in RA patients (n=27), strong mucosal reactivity to CM was observed in a few patients and a moderate increase in 23%. After gluten challenge, a moderate increase in mucosal reactivity was found in 35% of patients. No correlation to self-perceived intolerance and mucosal reactivity measured with NO and MPO was seen. Inflammation of the gut is a prominent feature of spondyloarthropathies (SpA). After rectal challenges with CM protein and gluten, an increase in rectal NO production was seen in 26% and 19% respectively (p<0.001). An increase in the mucosal release of MPO as a sign of neutrophil activation was seen in the CM- and gluten-sensitive patients. NO production in SpA patients was more enhanced compared with RA and pSS patients and could contribute to the increased barrier permeability described in SpA patients.
35
Yamamoto, 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.
36
Pereira, 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.
37
Pryor, 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.
38
Macdonald, 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.
Анотація:
Cereals contain naturally occurring biopolymers (for example proteins and starches) that can be used as renewable raw materials in a variety of speciality chemical applications. The separation of protein and starch biopolymers from wheat is well established and relies on a group of proteins called glutens that have a unique network-forming functionality. Oat and other cereals do not naturally contain these gluten proteins and typically rely on chemical-based separation techniques which alter the chemical and physical structures and damage the inherent natural functionality of the biopolymers.
This research study investigated the separation of the protein and starch fractions from cereals using the Al-Hakkak Process, a new aqueous process. This process involves adding water and wheat gluten protein to cereals that do not contain gluten. The wheat gluten interacts with the cereal proteins, facilitating the separation of the starch and protein fractions whilst retaining their inherent natural functionality.
The aim of this research project was to investigate and optimise the pilot scale separation performance of the Al-Hakkak Process using oat flour. As very little prior research had been carried out, the focus was to characterise the oat starch and protein separation performance and gain an understanding of the mechanisms involved. A variety of techniques were employed. Large scale deformation rheology was used to gain an understanding of the oat-gluten dough rheology and establish the relationship between the rheology and the separation performance. Confocal scanning laser microscopy was used to investigate the structure of the oat-gluten protein network. The molecular interactions between the oat and gluten proteins were studied using gel electrophoresis. The network-forming functionality of the new oat-gluten protein was explored. The influence of various processing parameters on the pilot scale separation performance was investigated and the results compared with other data collected through the study to identify key processing parameters. This research programme has resulted in interesting, encouraging and some unexpected outcomes and these are discussed in detail in the thesis.
It was concluded that an insoluble protein network formed in the oat-gluten dough and both kneading and extraction processes were found to contribute to the formation of this. A key conclusion was that the changes that took place in the oat-gluten dough were similar to, but not identical to, the changes that occur in wheat dough. It was proposed that the mechanism for the development of a protein network in oat-gluten dough differed from wheat dough for two main reasons: a) the presence of the oat flour disrupted the normal wheat gluten behaviour, and b) components in the oat flour altered the activity of the gluten proteins. The research identified key processing parameters for the Al-Hakkak Process including kneading time, gluten content, and sodium chloride content of the oat-gluten dough as well as sodium chloride concentration, pH, and temperature of the extract liquor.
An important discovery was that the oat and gluten proteins interacted at a molecular level through reducible, covalent, bonding (most likely disulphide linkages) to form the insoluble protein network in the oat-gluten dough. It was concluded that these reducible bonds coupled the individual protein subunits to form new hybrid oat-gluten protein molecules (a combination of oat proteins and gluten proteins). Both insoluble and soluble proteins in the oat and gluten flour were involved in the formation of the insoluble protein network in the oat-gluten dough. This outcome has applications beyond the Al-Hakkak Process, as this new knowledge can be applied to the wider dough processing industry.
It was concluded that the wheat gluten was the source of the protein network-forming functionality of the hybrid oat-gluten protein and that the oat proteins had a diluting effect. It was proposed that oat-gluten protein flour from the Al-Hakkak Process could be reused to replace the commercial wheat gluten flour in subsequent production batches.
During spray drying of the starch stream, the soluble biopolymers in the extract liquor were found to act as an adhesive and glued individual starch granules together to form spherical agglomerates. Acidification of the extract liquor was found to enhance this agglomeration. It was proposed the acidified starch granules were sticker during spray drying due to the partial acid hydrolysis of the starch granule suface which enhanced the agglomeration.
39
Stonestreet, 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.
Анотація:
Doctor of PhilosophyDepartment 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.
40
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.
41
Gupta, 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.
42
Olabarrieta, 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.
43
Roberts, 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.
Анотація:
Master of ScienceDepartment 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.
44
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.
Анотація:
Old wheat varieties have been suggested to have greater health benefits compared with modern cultivars in relation to both bioactive components and gluten composition. However limited data are available supporting this hypothesis, in particular for durum wheat. So the purpose of this thesis was to improve our understanding of the influence of Italian 20th century breeding on the main grain quality characters. To this aim phenotyping of an old and a modern durum wheat group of genotypes was performed in relation to gluten and dietary fibre composition. The better gluten index observed in the modern group of genotypes was related to higher contents of glutenin and B- type LMW-GS which were, on average, two times higher in the modern group of durum wheat genotypes. Instead, a drastic reduction of the content of ω- 5 gliadins, also known as Tri a 19 a major allergen in food wheat allergy (WDEIA), was observed in the modern genotypes. The immunological and proteomic approaches adopted allowed these differences to be related not only to global down-expression, but also differences in specific isoforms.
In relation to environmental influence on gluten protein composition, a higher glia/glu ratio, and contents of omega gliadins and type B LMW-GS content were observed when water deficit occurred during grain filling in 2013 crop season.
Cell wall dietary fibre were determined with arabinoxylan (AX) and β-glucan (MLG) composition being determined by enzymatic fingerprinting in wholemeal and semolina flour.
Although no significant variations were observed in the total amount of AX, a higher proportion of water soluble AX was observed in the modern varieties in wholemeal flour.
The water soluble AX extracted from semolina flour showed a lower arabinose : xylose ratio in the old genotypes while a higher MLG content in semolina was observed in modern varieties. No differences were observed between the viscosities of aqueous extracts of soluble DF in old and recent varieties but considerable variability was observed between the different durum wheat genotypes. Similarly, no significant differences were observed between the contents of bound phenolic acids in the old and the modern genotypes.
In relation to environmental influence on dietary fibre composition, increases in %WE-AX, relative viscosity and G3/G4 β-glucan ratio were observed when higher rainfall occurred during grain filling in 2014.
In conclusion the 20th century breeding seems to have improved both technological and healthy quality of Italian durum wheat genotypes.
45
Bellavista, 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/.
Анотація:
I prodotti da forno gluten free sono naturalmente poveri di proteine e per l’industria alimentare l’arricchimento proteico di questi prodotti è un approccio necessario per derivare alimenti che abbiano un bilanciato profilo nutrizionale. Le farine gluten free più comuni sono quella di riso e di mais che hanno un apporto proteico basso, 6 e 7%. Queste farine hanno il maggior successo negli impasti e l’arricchimento proteico può essere fatto con l’aggiunta di una farina gluten free ricca di proteine come la farina di semi di canapa, che ne ha più del 30%. Questa farina identifica un prodotto ancora poco studiato, eccellente dal punto di vista nutrizionale, ma che da solo è difficile da trasformare. In questo lavoro di tesi l’obiettivo è stato quello di produrre alimenti da forno gluten free fermentati con l’aggiunta di farina di semi di canapa. Prima, dopo la fermentazione e sul prodotto cotto sono stati analizzati: pH, crescita microbica, molecole organiche volatili e aspetti sensoriali. In seguito, i dati raccolti sono stati elaborati e sottoposti ad analisi statistica, in modo da evidenziare le componenti che meglio caratterizzano i prodotti ottenuti. Con la valutazione del test sensoriale il prodotto con canapa fermentato con LAB non ha riscontrato gradimento, probabilmente per un eccessivo senso di acidità che è stato percepito come sgradevole. L’impasto relativo infatti ha indotto una maggiore crescita dei LAB e conteneva la più alta quantità di acetato. Nonostante ciò, i prodotti contenenti canapa sono risultati avere un apporto nutrizionale più bilanciato e un volatiloma più ricco di composti gradevoli e benefici. Perciò questo risultato dà indicazioni per modulare l’inoculo dei batteri lattici evitando un’eccessiva acidificazione. Se si adotta una strategia fermentativa opportuna, la tecnica del sourdough può permettere di ottenere un prodotto da forno gluten free con farina di semi di canapa dal claim “fonte di proteine” che venga accettato dal consumatore.
46
Takeda, Shigeo. "Functionalization of Glucan Dendrimers and Bio-applications." Kyoto University, 2020. http://hdl.handle.net/2433/253505.
47
Voller, 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.
Анотація:
Through the implementation of in vivo feeding trials, the efficacy of three wheat gluten (WG) products, vital (Amytex®), hydrolysed (Merripro®) and soluble hydrolysed (Solpro®) wheat gluten as replacement of soy protein concentrate, and scFOS prebiotic (Profeed®) supplementation were analysed to assess their impacts on intestinal health and production of juvenile rainbow trout. Microbial community analysis in experiment one revealed a degree of diet based modulation with 7.5% and 15% inclusions of wheat gluten (WG) products. Bacterial species diversity was significantly reduced with 15% hydrolysed wheat gluten (HWG) inclusion compared to the plant protein control and 15% vital wheat gluten (VWG) treatments, with sequenced OTUs dominated by the phylum Firmicutes and possible promotion of probiotic species. No detrimental effects were observed on intestinal morphology. These findings led onto a longer duration feed trial with a more holistic, higher resolution approach. Experiment two revealed modulation of the allochthonous intestinal microbiota, with increased proportions of Enterococcus and Weissella in the 10% and 20% VWG treatments. Bacillus and Leuconostoc relative abundances were significantly increased with 10% HWG and soluble hydrolysed (Sol) wheat gluten inclusions. HSP 70 transcripts were significantly down-regulated in all WG treatments compared to the basal soy protein concentrate treatment (SPC) and increased intraepithelial leukocyte counts were observed with 10% VWG inclusion. Growth performance was unaffected by 10% dietary inclusions of WG, however, FCR’s were significantly improved in the 20% VWG treatment compared to the 10% HWG and Soluble treatments. This led to the investigation of increased inclusion levels of WG products in experiment three. All WG treatments in experiment three yielded significantly improved growth performance. Somatic indices were significantly increased with 30% blended WG inclusion compared to the SPC treatment. Modulation of allochthonous intestinal microbiota was observed to a lower degree than the previous experiments, with a dose response observed with increasing blended WG inclusion. In the final experiment two basal diets (SPC and 20% Blended) and two scFOS supplemented diets (SPC + FOS and 20% Blended + FOS) were investigated for the effect on growth performance, gut health and allochthonous microbial population. Growth performance was unaffected, however, modulation of the allochthonous microbial population was observed with an apparent synergistic effect of scFOS supplementation in WG diets. This synergistic trend was also observed in the transcription level expression of immune relevant genes. 20% WG inclusion with additional scFOS supplementation observed significant down regulation of the pro-inflammatory cytokine TNF-α, as well as HSP 70, CASP 3 and Glute ST compared to the 20% Blend treatment. The present research demonstrates dietary inclusions of WG products, solely or blended, at the expense of soy protein concentrate to modulate the allochthonous microbial population, potentially promoting probiotic species, whilst reducing the levels of intestinal stress in juvenile rainbow trout. Supplementation of the prebiotic scFOS modulated the microbial populations, enhancing the proportion of potential probiotic species, and combined with WG inclusions, reduce intestinal and oxidative stress and inflammation biomarkers, with no observed deleterious effects.
48
Zottola, Ralph J. "Molecular Determinants of GLUT1: Structure and Function: A Dissertation." eScholarship@UMMS, 1994. https://escholarship.umassmed.edu/gsbs_diss/170.
Анотація:
Hebert and Carruthers (1992) showed that the human erythrocyte glucose transporter is an allosteric complex of four GLUT1 proteins whose structure and substrate binding properties are stabilized by reductant-sensitive noncovalent subunit interactions. The GLUT1 tetramer dissociates into dimers upon exposure to reductant but subunits are not associated via disulfide bridges. Each subunit of SDS-denatured tetrameric GLUT1 exposes only two thiols while reduced denatured GLUT1 exposes all six sulfhydryl groups. They hypothesized that glucose transporter oligomeric structure and cooperative catalytic function resulted from noncovalent subunit interactions promoted or stabilized by intramolecular disulfide bridges. These interactions give rise to an antiparallel arrangement of substrate binding sites within the transporter complex.
In the present studies, we tested aspects of this model. Specifically, we wanted 1) to understand why the native, noncovalent, homotetrameric GLUT1 complex is sensitive to reductant, 2) to determine whether the tetramer is more catalytically efficient than the dimer in situ, and 3) to test the hypothesis that it is the antiparallel arrangement of substrate binding sites between subunits that provides the transporter with its catalytic advantage. We used biochemical and molecular biological approaches to isolate specific determinants of transporter oligomeric structure and/or transport function in purified isolated transporter preparations, in intact red cells and in CHO cells. We have also examined the hypothesis that net sugar transport in the human erythrocyte is rate limited by reduced cytosolic diffusion of sugars and/or by reversible sugar association with intracellular macromolecules.
Our findings support the hypothesis that each subunit of the parental glucose transporter contains a single intramolecular disulfide bridge located between cysteine residues 347 and 421. This disulfide seems to be necessary for GLUT1 tetramerization. Our findings suggest that GLUT1 N-terminal residues 1 through 199 provide contact surfaces for subunit dimerization but are insufficient for subunit tetramerization. Our studies also show that in situ disulfide disruption by cell impermeant reductants results in the loss of cooperative subunit interactions and a 3 to 15-fold reduction in the transport efficiency of the transporter. We further find that in situ GLUT1 is susceptible to exofacial proteolysis. Exofacial trypsin cleavage eliminates cooperativity between subunits but does not affect transporter oligomeric structure or transport activity. Thus catalytic efficiency does not derive directly from cooperative interactions between substrate binding sites on adjacent subunits. We have confirmed that 30MG transport in human erythrocytes is a diffusion limited process. We find that steady-state sugar uptake in red cells and K562 cells measures two processes - sugar translocation and intracellular sugar binding. We propose a model for native GLUT1 structure and function.
49
Leney, 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.
Анотація:
GLUT4 translocation to the plasma membrane underlies the ability of insulin to stimulate glucose uptake yet the complete signal transduction pathway and the molecular mechanisms underlying this event remain incompletely defined. In recent years, the family of small Rab GTPases have emerged as key players in all aspects of membrane trafficking and have therefore become of increasing interest to the GLUT4 trafficking field. The importance of Rab GTPases in the regulation of insulin-stimulated GLUT4 translocation recently gained further support following the identification of AS160, aRab GTPase Activating Protein, as a downstream target of the insulin-activated kinase, PKB. The regulation of AS160 by insulin signalling appears to mediate both the intracellular retention of GLUT4 and its insulinstimulated translocation to the cell surface. AS160 has therefore emerged as a critical intermediate in the insulin signal transduction pathway leading to GLUT4 translocation and has provided significant insight into the molecular machinery governing this process. This thesis has focused largely on the role of Rip11, a Rab11 effector protein, in the regulation of insulin-stimulated GLUT4 translocation. Data presented within the study demonstrates that Rip11 displays many trafficking properties which are highly reminiscent of GLUT4. These include: a pronounced redistribution of Rip11 to the cell surface follOWing insulin treatment; a dependence on PI 3-Kinase activity for insulin-stimulated Rip11 translocation; the induction of Rip11 translocation in the absence of insulin through the expression of constitutively active PKB; and the inability of PDGF to recapitulate the effects of insulin and constitutively active PKB on Rip11 localisation. A combination of over-expression studies and siRNA-mediated knockdown were employed to further evaluate the functional role of Rip11 in 3T3-L1 adipocytes. The over-expression of Rip11 was found to block insulin-stimulated GLUT4 fusion but not translocation to the cell surface whilst the ablation of Rip11 from 3T3-L1 adipocytes was found to inhibit insulinstimulated glucose uptake in a dose-dependent manner. Furthermore, Rip11 was found to interact with the PKB substrate AS160 in a manner which is regulated by insulin yet was independent of the Rip11 binding partner, Rab11. Taken together the data presented within this thesis suggest that Rip11 is required for insulinstimulated glucose uptake and possibly functions at the cell surface to coordinate the formation of a GLUT4 vesicle fusion complex. Rip11 may also play an additional role in the regulation of GLUT4 retention and/or the initiation of GLUT4 translocation by virtue of its interaction with AS160. Rip11 therefore represents a novel insulin-regulated protein, which may potentially function as a scaffolding protein to coordinate the protein kinase signalling and trafficking machinery required to stimulate glucose uptake in response to insulin.
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Cigánková, 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.
Анотація:
This diploma thesis deals with an influence of increasing temperature and water shortage on the content of gliadin proteins in four varieties of wheat: Bohemia, Pannonia, Tobak and RGT Reform. Samples were cultivated at 26, 29, 32, 35, 39 and 41 ° C. Due to the lack of culture samples at 41 ° C, these samples were not used for our experiment. Cultivation took place during flowering with sufficient moisture (with soil moisture higher than 70%) or under drought stress (with humidity below 30%). The A-PAGE method was used to separate gliadin fractions. Quantification was performed by computer densitometry. Significant influence of water availability on gluten protein content was found. The lack of moisture in the stress environment caused a relative increase in gliadin fractions compared to conventional conditions, especially in the Pannonia and RGT Reform varieties. The Pannonia and RGT Reform varieties responded most to the temperature, while Bohemia. The Tobak variety responded to the temperature in interaction with water scarcity. Due to the rising temperature, virtually all gliadin fractions in the Pannonia and RGT Reform varieties increased. The effect of drought often manifests itself in interaction with the influence of temperature. The most dramatic effect was the drought in interaction with temperature in the Tobak variety, where the gliadin content increased. In general, the temperature and drought were most affected by -gliadin fractions of all four varieties of wheat.