Glutenins
Mostrando 1-12 de 12 artigos, teses e dissertações.
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1. Perfil protéico e uso de marcadores moleculares relacionados à qualidade de panificação em trigo / Protein profile and use of molecular markers related to baking quality of wheat
O trigo é um dos principais cereais em todo o mundo, sendo processado para uma gama de produtos. Surgiu nas últimas décadas a preocupação dos pesquisadores com a obtenção de cultivares com boa qualidade de panificação, característica que refere-se primordialmente a constituição protéica do endosperma, composta principalmente pelas proteínas for
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 06/07/2010
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2. Proteínas del gluten y reología de trigos harineros mexicanos influeciados por factores ambientales y genotípicos
The objective of this study was to determine the effect of environmental and genotypic factors on industrial quality and on the monomeric and polymeric protein contents and ratio of 24 rainfed bread wheat recombinant lines. The cultivation was done in five environmental conditions generated by agronomic management in the autumn-winter 2006/2007 cycle, at Roq
Pesquisa Agropecuária Brasileira. Publicado em: 2010-09
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3. Perfil protéico e qualidade de panificação em linhagens de trigo desenvolvidas para a região do cerrado brasileiro / Profile protein and quality of bakery in strains of wheat developed for the region of the Brazilian Cerrado
The region of Cerrado constitutes important alternative in the expansion of Brazilian wheat area, considering the need of wheat supply for milling industries of the country and the expenses with this cereal import. Besides, there is the difficulty of alternatives of winter crops. Nonetheless, wheat cultivation in Cerrado and Minas Gerais State demands the de
Publicado em: 2008
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4. Efeito da adição farinha de soja desengordurada como fonte de lipoxigenase ativade soja nas caracteristicas reologicas ena distribuição dos lipidios na massa defarinha de trigo
The objective of this work was to study the effect of lipoxygenase from defatted soy bean flour on the rheological properties of doughs and on the composition of lipids in doughs and lipids bound to gluten and its fractions. The rheological tests indicated that the addiction of lipoxygenase improves the -dough strength. Upon addiction of lipoxygenase, increa
Publicado em: 1990
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5. Gene-dosage compensation of endosperm proteins in hexaploid wheat Triticum aestivum
Several aneuploid lines and one intervarietal substitution line of the hexaploid wheat Triticum aestivum (2n = 6x = 42; genomes AABBDD) cv. Chinese Spring were used to study the effects of different doses of chromosomes 1B, 1D, or 1A on the amount of the high molecular weight (“HMW”) glutenins and gliadins of endosperm. These homeologous chromosomes carr
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6. Heterologous expression of a wheat high molecular weight glutenin gene in Escherichia coli.
An engineered DNA fragment containing a DNA sequence encoding a wheat high molecular weight glutenin subunit was cloned into a bacterial expression vector that is based on bacteriophage T7 RNA polymerase. The resulting plasmid directed the synthesis of large amounts of the mature form of the wheat high molecular weight glutenin subunit in Escherichia coli. T
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7. Thioredoxin-linked mitigation of allergic responses to wheat
Thioredoxin, a ubiquitous 12-kDa regulatory disulfide protein, was found to reduce disulfide bonds of allergens (convert S—S to 2 SH) and thereby mitigate the allergenicity of commercial wheat preparations. Allergenic strength was determined by skin tests with a canine model for food allergy. Statistically significant mitigation was observed with 15 o
The National Academy of Sciences of the USA.
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8. Thiocalsin: a thioredoxin-linked, substrate-specific protease dependent on calcium.
We describe a protease, named "thiocalsin," that is activated by calcium but only after reductive activation by thioredoxin, a small protein with a redox-active disulfide group that functions widely in regulation. Thiocalsin appeared to be a 14-kDa serine protease that functions independently of calmodulin. The enzyme, purified from germinating wheat grai
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9. A wheat HMW glutenin subunit gene reveals a highly repeated structure.
A wheat genomic library was screened with two synthetic oligonucleotides (24 and 25 bases in length) complementary to a partial cDNA clone encoding a glutenin gene [Thompson et al. (1983) Theor. Appl. Genet. 67, 87-96]. Glutenins are large molecular weight aggregated proteins of grain endosperm, and major determinants of bread making quality of wheat. Of the
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10. Unexpected Deposition Patterns of Recombinant Proteins in Post-Endoplasmic Reticulum Compartments of Wheat Endosperm1
Protein transport within cereal endosperm cells is complicated by the abundance of endoplasmic reticulum (ER)-derived and vacuolar protein bodies. For wheat storage proteins, two major transport routes run from the ER to the vacuole, one bypassing and one passing through the Golgi. Proteins traveling along each route converge at the vacuole and form aggregat
American Society of Plant Biologists.
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11. Modeling Grain Nitrogen Accumulation and Protein Composition to Understand the Sink/Source Regulations of Nitrogen Remobilization for Wheat
A functional explanation for the regulation of grain nitrogen (N) accumulation in cereal by environmental and genetic factors remains elusive. Here, new mechanistic hypotheses of grain N accumulation are proposed and tested for wheat (Triticum aestivum). First, we tested experimentally the hypothesis that grain N accumulation is mostly source regulated. Four
The American Society for Plant Biologists.
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12. Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance
Sourdough lactic acid bacteria were preliminarily screened for proteolytic activity by using a digest of albumin and globulin polypeptides as a substrate. Based on their hydrolysis profile patterns, Lactobacillus alimentarius 15M, Lactobacillus brevis 14G, Lactobacillus sanfranciscensis 7A, and Lactobacillus hilgardii 51B were selected and used in sourdough
American Society for Microbiology.