scholarly journals Impact of redox agents on the physico-chemistry of wheat gluten proteins during hydrothermal treatment

2006 ◽  
Vol 44 (1) ◽  
pp. 49-53 ◽  
Author(s):  
Bert Lagrain ◽  
Kristof Brijs ◽  
Jan A. Delcour
Keyword(s):  
Hydrothermal Treatment ◽  
Wheat Gluten ◽  
Gluten Proteins ◽  
Redox Agents

scholarly journals Effects of Wheat Bug (Eurygasterspp. andAeliaspp.) Infestation in Preharvest Period on Wheat Technological Quality and Gluten Composition

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Aleksandra M. Torbica ◽  
Jasna S. Mastilović ◽  
Milica M. Pojić ◽  
Žarko S. Kevrešan
Keyword(s):  
Polyacrylamide Gel Electrophoresis ◽  
Wheat Gluten ◽  
Sodium Dodecyl ◽  
Deformation Energy ◽  
Wheat Varieties ◽  
Gluten Proteins ◽  
Molecular Weights ◽  
Sds Page ◽  
Technological Quality ◽  
Gluten Index

The effects of wheat bug infestation (Eurygasterspp. andAeliaspp.) on the composition of wheat gluten proteins and its influence on flour technological quality were investigated in the present study. Wheat samples of six wheat varieties, collected from two localities in northern Serbia, were characterized by significantly different level of wheat bug infestation. Composition of wheat gluten proteins was determined using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS PAGE), while the selected parameters of technological quality were determined according to standard and modified empirical rheological methods (Farinograph, Extensograph, Alveograph, and Gluten Index). The surface morphology of the selected samples was viewed using scanning electron microscopy (SEM). Wheat from wheat bug-infested locality regardless of the variety had deteriorated technological quality expressed with higher Farinograph softening degree, lower or immeasurable Extensograph energy, and Alveograph deformation energy. The most important changes in the gluten proteins composition of bug-infested wheat were related to gliadin subunits with molecular weights below 75 kDa, which consequently caused deterioration of uniaxial and biaxial extensibility and dough softening during mixing.

scholarly journals Carboxylated Wheat Gluten Proteins: A Green Solution for Production of Sustainable Superabsorbent Materials

2020 ◽  
Vol 21 (5) ◽  
pp. 1709-1719 ◽  
Author(s):  
Antonio J. Capezza ◽  
Malin Lundman ◽  
Richard T. Olsson ◽  
William R. Newson ◽  
Mikael S. Hedenqvist ◽  
...  
Keyword(s):  
Wheat Gluten ◽  
Gluten Proteins ◽  
Green Solution

Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates

2020 ◽  
Vol 100 ◽  
pp. 105395 ◽  
Author(s):  
Jian He ◽  
Ren Wang ◽  
Wei Feng ◽  
Zhengxing Chen ◽  
Tao Wang
Keyword(s):  
Soy Protein ◽  
Wheat Gluten ◽  
Protein Isolates ◽  
Gluten Proteins ◽  
Soy Protein Isolates

scholarly journals Cross-linking of wheat gluten proteins during production of hard pretzels

Amino Acids ◽  
2011 ◽  
Vol 42 (6) ◽  
pp. 2429-2438 ◽  
Author(s):  
Ine Rombouts ◽  
Bert Lagrain ◽  
Kristof Brijs ◽  
Jan A. Delcour
Keyword(s):  
Wheat Gluten ◽  
Cross Linking ◽  
Gluten Proteins
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