Immunoglobulin E-reactivity of wheat-allergic subjects (baker's asthma, food allergy, wheat-dependent, exercise-induced anaphylaxis) to wheat protein fractions with different solubility and digestibility

2004 ◽  
Vol 48 (5) ◽  
pp. 380-389 ◽  
Author(s):  
Diana Mittag ◽  
Bodo Niggemann ◽  
Ingrid Sander ◽  
Imke Reese ◽  
Eva-Maria Fiedler ◽  
...  
Keyword(s):  
Food Allergy ◽  
Immunoglobulin E ◽  
Protein Fractions ◽  
Wheat Protein ◽  
Baker’S Asthma ◽  
Exercise Induced ◽  
Wheat Protein Fractions

Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread

2007 ◽  
Vol 46 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Pingping Zhang ◽  
Zhonghu He ◽  
Dongsheng Chen ◽  
Yong Zhang ◽  
Oscar R. Larroque ◽  
...  
Keyword(s):  
Common Wheat ◽  
Protein Fractions ◽  
Wheat Protein ◽  
Chinese Steamed Bread ◽  
Dough Properties ◽  
Steamed Bread ◽  
Wheat Protein Fractions

Effects of Wheat Protein Fractions on Flour Tortilla Quality

2004 ◽  
Vol 81 (1) ◽  
pp. 38-43 ◽  
Author(s):  
Simina Pascut ◽  
N. Kelekci ◽  
R. D. Waniska
Keyword(s):  
Protein Fractions ◽  
Wheat Protein ◽  
Wheat Protein Fractions

Electron Spin Resonance Studies of Wheat Protein Fractions

1994 ◽  
Vol 42 (12) ◽  
pp. 2698-2702 ◽  
Author(s):  
Jeremy Hargreaves ◽  
Martine Le Meste ◽  
Michel Cornec ◽  
Yves Popineau
Keyword(s):  
Electron Spin Resonance ◽  
Electron Spin ◽  
Protein Fractions ◽  
Wheat Protein ◽  
Spin Resonance ◽  
Wheat Protein Fractions

scholarly journals Role of Wheat Protein Fractions in the Expansion of Yakifu(Baked Gluten Product).

2001 ◽  
Vol 7 (2) ◽  
pp. 116-119 ◽  
Author(s):  
Makoto MURASE ◽  
Masahiro KOJIMA ◽  
Kouji YAMAMOTO ◽  
Ken-ichi ISHIKAWA
Keyword(s):  
Protein Fractions ◽  
Wheat Protein ◽  
Wheat Protein Fractions

Separation of the unique proteins of wheat protein fractions by capillary electrophoresis

2000 ◽  
Vol 51 (1) ◽  
pp. S130-S134 ◽  
Author(s):  
E. Scholz ◽  
K. Ganzler ◽  
Sz. Gergely ◽  
A. Salgo
Keyword(s):  
Capillary Electrophoresis ◽  
Protein Fractions ◽  
Wheat Protein ◽  
Wheat Protein Fractions

Contribution of Wheat and Wheat Protein Fractions to the Colloidal Haze of Wheat Beers

2001 ◽  
Vol 59 (3) ◽  
pp. 135-140 ◽  
Author(s):  
Filip Delvaux ◽  
Wouter Gys ◽  
Johan Michiels ◽  
Freddy R. Delvaux ◽  
Jan A. Delcour
Keyword(s):  
Protein Fractions ◽  
Wheat Protein ◽  
Wheat Protein Fractions

scholarly journals Analysis of interrelations between wheat protein fractions composition and its technological quality with combined multivariate and univariate statistics

2014 ◽  
Vol 68 (3) ◽  
pp. 321-329 ◽  
Author(s):  
Jasna Mastilovic ◽  
Daniela Horvat ◽  
Dragan Zivancev ◽  
Aleksandra Torbica ◽  
Zarko Kevresan ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Total Protein ◽  
High Energy ◽  
Protein Fractions ◽  
Quality Analysis ◽  
Wheat Protein ◽  
Wheat Cultivars ◽  
Univariate Statistics ◽  
Technological Quality ◽  
Wheat Protein Fractions

Data on protein fractions proportion obtained with RP-HPLC and technological quality parameters for 29 wheat cultivars grown in Serbia and Croatia were used for studying of interrelations among wheat protein fractions with different solubility and molecular weight properties by multivariate (PCA) analysis. Obtained trends were used as the base for investigations related to differentiation of technological quality among wheat cultivars with different combination of protein fractions compositions using univariate statistics (ANOVA followed by Duncan?s test) in order to draw out information about interrelations between protein fractions proportion in wheat cultivars and their technological quality. Analysis based on first four PCA factors (89.04% of variability) pointed out at interdependences between: (1) high content of albumins and globulins, low gliadins content and gliadins/glutenins ratio, high ?-gliadins, LMW glutenins and low ?- gliadins share in total protein with low water absorption, high energy and high resistance to extensibility ratio, (2) high albumin and globulin content and high proportion of ?-gliadins in total protein and low extensigraph extensibility, (3) high share of high molecular weight glutenins (HMW-GS) in total proteins, high extensigraph resistance/extensibility ratio and (4) high ?-gliadins share in total protein and low extensigraph resistance/extensibility ratio.

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