Verfügbarkeit: Gluten proteins 1990

Gluten proteins 1990: [this publication in based on presentations from the Fourth International Workshop on Gluten Proteins held in Winnipeg, MB, Canada, June 27 - 29, 1990]

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Format:	Buch
Sprache:	Undetermined
Veröffentlicht:	St. Paul, Minn. 1991
Schlagworte:	Gluten Konferenzschrift > 1990 > Winnipeg Manitoba
Online-Zugang:	Inhaltsverzeichnis
Beschreibung:	XVI, 794 S. Ill., graph. Darst.

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Datensatz im Suchindex

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adam_text	TABLE OF CONTENTS Page PREFACE -- R. Tkachuk xv PART A: Functionality and Technology 1. GLUTEN, A THEORY OF HOW IT CONTROLS BREAD MAKING QUALITY -- Hui fen He and R.C. Hoseney .................................... 1 2. INTERFACIAL BEHAVIOUR OF GLUTEN PROTEINS AFTER HEAT TREATMENT -- Ann-Charlotte Eliasson and José Silverio ................. 11 3. PLASTICISATION AND MECHANICAL PROPERTIES OF HEAT-SET WHEAT GLUTEN -- A.P. Davies, S.J. Ingman and G. Attenburrow ............. 21 4. FUNCTIONAL PROPERTIES OF DEAMIDATED GLIADINS -- Sophie Bollecker and Yves Popineau ................................... 29 5. FUNCTIONALITY OF MODIFIED WHEAT GLUTEN IN BAKING -- W. Nierle and A.W. El Baya ....................................... 42 6. DYNAMIC SURFACE BEHAVIOUR OF GLUTEN IN AN AQUEOUS SYSTEM -- Anita Kokelaar and Albert Prins ........................... 57 7. GLIADIN HYDROPHOB1С ITY AND BREADMAKING POTENTIAL -- Jerzy Kaczkowski, Stanislaw Kos and Hanna Pior ......................... 66 8. RELATIVE CONTRIBUTION OF LMW AND HMW GLUTENIN SUBUNITS TO DOUGH STRENGTH AND DOUGH STICKINESS OF BREAD WHEAT -- Ram B. Gupta, Fin MacRitchiej Ken W. Shepherd and Frank Ellison ................. 71 9. RELATIONSHIP OF GLUTEN PROTEIN COMPOSITION TO BREADMAKING QUALITY OF HRS WHEAT GROWN IN NORTH DAKOTA -- Khalil Khan, Juan Figueroa and K. Chakraborty ................................ 81 10. STRUCTURE-FUNCTION RELATIONSHIPS OF GLUTEN PROTEINS -- Peter L. Weegels, Johan P. Marseille, Anne M. de Jager and Rob J . Hamer........................... 98 11. ASSOCIATIONS BETWEEN THE COMPOSITION OF GLIADINS AND HMW GLUTENIN SUBUNITS AND THE GLUTEN QUALITY IN WHEAT (Ţ. AESTIVUM L. ) -- Ellen Mosleth and Anne Kjersti Uhlen. ... 112 12. PROPORTION OF GLUTENIN IN THE FLOUR PROTEIN AS A MEASURE OF DOUGH STRENGTH -- Nagendra K. Singh, Ken W. Shepherd, Ram B. Gupta, John Moss and Fin MacRitchie. .129 13. GLIADIN AND GLUTENIN ANALYSIS BY SE-HPLC FOR WHEAT CLASSIFICATION -- F.R. Huebner, D.D. Christianson, T.C. Nelsen and J.A. Bietz ...................................... 145 14. THE EFFECTS OF ADDING NaCl and 2-MERCAPTOETHANOL AND OF OTHER MODIFICATIONS TO THE SDS-SEDIMENTATION TEST -- Anatole F. Krattiger and Colin N. ........................................ 156 iv 15. LIPID-MEDIATED AGGREGATES OF GLUTEN PROTEINS AND THEIR RELATION TO FUNCTIONAL PROPERTIES -- Ferenc Веке s, Ram В. Gupta, Ian L. Batey, Peter W. Gras and Finlay MacRitchie................................. 170 16. RHEOLOGICAL STUDIES ON GLUTEN -- Anke M. Janssen, Johan M. Vereijken, Jaap J. Beintema, Bernard Witholt and Ton van Vliet...................................... 180 17. EFFECT OF WHEAT AND RYE PENTOSANS ON SOME PHYSICAL AND CHEMICAL PROPERTIES OF DOUGH AND GLUTEN -- J. Michniewicz, C.G. Biliaderis and W. Bushuk ................... 187 18. ENZYMES AS A PROCESSING AID IN THE SEPARATION OF WHEAT INTO STARCH AND GLUTEN -- P.L. Weegels, J.P. Marseille and A.M.B. Voorpostel ................................. 199 19. ENZYMATIC MODIFICATION OF WHEAT GLUTEN PART I. SCREENING OF PROTEASES -- Peter L. Weegels, Anne de Jager and Rob J. Hamer ...................................... 204 20. ENZYMATIC MODIFICATION OF WHEAT GLUTEN PART II. FUNCTIONAL PROPERTIES OF DIGESTS -- P.L. Weegels and A.M.B. Voorpostel ................................. 209 21. LARGE SCALE ISOLATION OF GLIADINS AND THEIR BREADMAKING QUALITY -- P.L. Weegels, J.P. Marseille and R.J. Hamer .............. 214 22. IMPROVING THE BAKING QUALITY OF WHEAT GLUTEN -- Peter L. Weegels and Rob J. Hamer ...................................... 219 23. BREADMAKING QUALITY AND FUNCTIONAL PROPERTIES OF A LOW MOLECULAR WEIGHT WHEAT PROTEIN FRACTION -- Wanny Basuki, Peter L. WeegelSj Jose A. Prieto and Rob J. Hamer ............................... 224 24. CHARACTERIZATION OF FUNCTIONAL PROTEIN COMPLEXES IN FLOUR MILL STREAMS. 1. EFFECT OF WEATHER DAMAGE AND SUBSEQUENT PEARLING -- F. Bekes, P. Gras, A. Ross, D. Tomlinson, S. Pasaribu, T. Blakeney and R. Henry ...... 230 25. CHARACTERIZATION OF FUNCTIONAL PROTEIN COMPLEXES IN FLOUR MILL STREAMS. 2. DIFFERENCES BETWEEN WHEATS OF DIFFERING MIXING REQUIREMENTS -- F. Bekes, P. Gras, D. Tomlinson, and S. Pasaribu .............. 239 26. RELATIONSHIP BETWEEN HIGH MOLECULAR WEIGHT SUBUNITS OF GLUTENIN AND BREADMAKING QUALITY OF HUNGARIAN WHEATS -- E.M. Karpati, R. Lasztity, L.G. Kuroczi and L. Czirak ...................... 245 27. RELATIONSHIP BETWEEN GLUTEN COMPONENTS IN DURUM WHEAT AND PASTA QUALITY -- A. Brunori, G. Galterio and G. Mariani ........ 253 28. CHARACTERIZATION OF LOW MOLECULAR WEIGHT GLUTENIN SUBUNITS IN DURUM WHEAT -- B. Margiotta, G. Colaprico and D. Laf iandra .................................. 261 29. RELATIONSHIPS BETWEEN GLUTEÍN STRENGTH AND PROTEIN COMPONENTS IN SPANISH DURUM WHEAT LANDRACES -- José M. Carrillo, Jose F. Vazquez, Magdalena Ruiz and Marcondes M. Albuquerque ............................. 268 Vi 30. FUNCTIONAL PROPERTIES OF ENZYMATICALLY HYDROLYZED GLUTENS -- Yves Popineau and J.Y. Thebaudin ............................. 277 PART B: Chemistry and Structure 31. STUDIES OF GLUTENIN SUBUNITS FROM DIFFERENT WHEAT VARIETIES -- Werner Seilmeier, Hans-Dieter Belitz and Herbert Wieser...... 287 32. NEW METHODS TO UNDERSTAND INTERACTIONS IN WHEAT FLOUR DOUGHS. INTERACTIONS BETWEEN GLIADINS AND FLOUR LIPIDS -- Rob J. Hamer, Maarten G. van Oort, Adriaan Garritsen, Peter L. Weegels and Jose-Antonio Prieto... 296 33. GLUTEN-PHYTIC ACID INTERACTIONS -- R. Lasztity ............................. 303 34. AMPHIPHILIC PROTEINS FROM WHEAT FLOUR: SPECIFIC EXTRACTION, STRUCTURE AND LIPID BINDING PROPERTIES -- Jean-Erik Blochet, Antoine Kaboulou, Jean-Pierre Compoint and Didier Marion .......................... 314 35. PEPTIDE PATTERNS OF HMW SUBUNITS OF GLUTENIN FROM DIFFERENT WHEAT VARIETIES -- Herbert Wieser and Hans-Dieter Belitz... 326 36. QUANTITATIVE ANALYSIS OF HMW GLUTENIN SUBUNITS BY RP-HPLC -- B.A. Marchylo, J.E. Kruger and D.W. Hatcher ............... 334 37. A METHOD FOR THE QUANTIFICATION OF INDIVIDUAL HIGH MOLECULAR WEIGHT GLUTENIN SUBUNITS USING SDS-PAGE AND LASER SCANNING DENSITOMETRY -- P. Kolster and W.M.J. van Gelder..................................... 349 vu 38. PREDICTIVE ANALYSIS OF WHEAT HIGH MOLECULAR WEIGHT GLUTENIN SUBUNIT SECONDARY STRUCTURE: ENVIRONMENTS OF THE CYSTEINES -- Frank C. Greene and Olin D. Anderson ................ 362 39. CONFORMATIONAL STUDIES OF THE REPETITIVE DOMAINS OF THE CEREAL PROLAMINS -- Arthur S. Tathamj Peter R. Shewry and J. Michael Field ...................................... 376 40. IMAGE ANALYSIS OF 2D GELS (IPHGE χ SDS PAGE) OF WHEAT STORAGE PROTEINS: SOME APPLICATIONS -- Gerard Branlard and Brigitte Picard............................ 389 41. AMINO ACID COMPOSITION OF ELECTRO-BLOTTED WHEAT STORAGE PROTEINS. USES AND LIMITS ■-- D. Fouques, J. Landry and M. Laurière... 397 42. THE WATER-SOLUBLE PROTEINS OF WHEAT: BIOCHEMICAL AND IMMUNOLOGICAL STUDIES -- Norberto E. Pogna, Rita Redaelli, Anna Maria Beretta, Andrea Curioni and Angelo Dal Belin Peruffo ............... 407 43. SENSITIVE MEASUREMENT OF CONTENTS AND REACTIVITIES OF THIOL AND DISULPHIDE IN SOLUBLE AND INSOLUBLE PROTEINS -- Peter L. Weegels ................................. 414 44. STATISTICAL INTERPRETATION OF DATA FROM HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY OF WHEAT PROTEINS -- J.A. Bietz, F.R. Huebner, T.C. Nelsen, D.G. Simpson, S . Guo and J . Sacks ........................ 420 45. STRUCTURAL STUDIES ON HIGHLY HOMOLOGOUS a-AMYLASE INHIBITORS FROM WHEAT KERNEL -- Elia Poerio, Carlo Caporale, Lucia Carrano, Vincenzo Buonocore, Gianpaolo Nitti and Pietro Pucci..................... 433 viii 46. CONFORMATIONS OF GLUTAMINYL SIDE-CHAINS IN GLUTEN -- Christopher J. Brock .......... 441 47. ISOLATION AND PURIFICATION OF HIGH MOLECULAR WEIGHT GLUTENIN SUBUNITS FOR THE PRODUCTION OF SPECIFIC ANTIBODIES -- Michel Laurière ......................... 447 48. MODIFIED NOMENCLATURE FOR GLIADINS -- W. Bushuk and H.D. Sapirstein ........... 454 49. METHODOLOGY FOR EXAMINING WHEAT GLUTENINS USING ENZYME LINKED IMMUNOSORBENT ASSAY (ELISA) -- N.K. Howes, P.K.W. Ngj W. Bushuk and J. Zawistowski ___ 459 50. RAPID ELECTROPHORESIS OF GLIADIN PROTEINS: INTEGRATION OF LAB TESTS TO EFFICIENTLY IDENTIFY WHEAT VARIETIES -- Ferenc Bekes, Ian L. Batey} Colin W. Wrigley and Peter J. Gore .................................... 467 51. SODIUM DODECYL SULFATE- POLYACRYLAMIDE GEL ELECTROPHORESIS OF REDUCED GLUTENIN AFTER FRACTIONATION OF GLUTENIN WITH SODIUM CHLORIDE -- Zen-ichiro Hamauzu, Mitsuyo Matsuba, Mari Aino and Satoko Kakuta ..................................... 476 52. TWO-DIMENSIONAL ELECTROPHORESIS OF WHEAT PROTEINS: A COMPARISON OF STAINING PROCEDURES -- V. Jean Mellish and Russell Tkachuk .................................... 482 53. RAPID SDS-PAGE OF HMW GLUTENIN SUBUNITS -- O.M. Lukow and K.M. Kidd ................ 491 54. REACTION BETWEEN CYSTEIC ACID AND WHEAT PROTEINS IN DOUGH -- W. Nierle and J. Bruggemann ................................. 498 ix PART C: Genetics and Agronomy 55. CONTRIBUTION OF ALLELIC VARIATION OF GLUTENIN SUBUNITS AND GLIADINS TO BREAD-MAKING QUALITY -- Peter I. Payne, Julie A. Seekings, Harrinder Kaur, Anatole F. Krattiger and W. John Rogers.... 504 56. STRUCTURE OF THE HIGH- AND LOW-MOLECULAR WEIGHT GENE FAMILIES OF THE HOMOEOLOGOUS GROUP 1 CHROMOSOMES OF THE HEXAPLOID BREAD WHEAT CULTIVAR CHEYENNE -- 01 in D. Anderson, Brandt Cassidy, Jody Steffen, Jan Dvorak and Frank C. Greene ............. 512 57. STRUCTURE AND EXPRESSION OF GENES CODING FOR THE GLUTENIN AND GLIADIN PROTEINS IN WHEAT -- Pradnya Reddy and Rudi Appels..... 520 58. DIFFERENCES AMONG THE ELECTROPHORETIC BEHAVIOUR OF THE В AND D SUBUNITS OF GLUTENIN CODED BY THE Glu -РЗ LOCUS -- Stefania M. Masci, Enrico Porceddu and Domenico Lafiandra ..................... 527 59. IDENTIFICATION, MOLECULAR CHARACTERIZATION AND USE OF MUTANTS FOR WHEAT STORAGE PROTEINS IN QUALITY STUDIES -- D. Lafiandra, R. D Ovidio, O.A. Tanzarella, M. Ciaffi and B. Margiotta ........................... 537 60. ESTABLISHMENT OF EXPRESSION AND IN VITRO REFOLDING SYSTEMS FOR PROTEIN ENGINEERING OF WHEAT GLUTEN -- Peter R. Shewry, Kathryn A. Pratt, Stephanie Thompson, Pippa J. Madgwick, Arthur S. Tatham, Vincent Colot and David H.L. Bishop ................ 545 61. SPONTANEOUS AND INDUCED GENETIC VARIABILITY IN GLUTEN PROTEINS IN BREAD WHEAT -- Alexandra Yu. Novoselskaya, Eugeny V. Metakovsky, Josef Sutka and Gabor Galiba..................................... 558 62. THE VALUE OF GLIADIN BIOTYPES IN COMMERCIAL CULTIVARS OF WHEAT -- Eugeny V. Metakovsky .................... 569 63. RELATIONSHIPS BETWEEN WHEAT QUALITY AND GLUTEN PROTEIN COMPOSITION IN FOUR HIGH PROTEIN HARD RED WINTER WHEAT BREEDING POPULATIONS -- Robert Graybosch, С James Peterson, Sandra Primard and Jai-Heon Lee.. 581 64. GLIADINS IN YUGOSLAV WINTER WHEAT CULTIVARS -- B. Javorník, T. Sinkovic, E.V. Metakovsky, A.Yu. Novoselskaya and D. Knežević ................................ 595 65. CHARACTERISATION AND IDENTIFICATION OF GLUTENIN HMW SUBUNITS IN BELGIAN WHEAT CULTIVARS DIFFERING IN BREADMAKING QUALITY — Lutgarde Rogiers, Vercruysse-Dewitte Daisy and Paul Coucke ...................... 603 66. PREDICTING VALUES OF LMW GLUTENIN ALLELES FOR DOUGH QUALITY OF BREAD WHEAT -- Ram B. Gupta, Ferenc Bekes and Colin W. Wrigley. .. 615 67. EFFECT ON BREAD-MAKING QUALITY OF X-TYPE AND Y-TYPE HIGH-MOLECULAR-WEIGHT SUBUNITS OF GLUTENIN -- W.J. Rogers, P.I. Payne, J.A. Seekings and E.J. Sayers .............. 622 68. CLONING AND CHARACTERIZATION OF SPECIFIC WHEAT STORAGE PROTEIN GENES BY PCR -- Renato D Ovidio, Oronzo A. Tanzarella and Enrico Porceddu ............................ 632 Xl 69. STRUCTURE OF THE α -GLIADIN GENE FAMILY FROM THE BREAD WHEAT CULTIVAR CHEYENNE -- 01 in D. Anderson, Frank C. Greene and James С . Litts ............................. 640 70. ALLELIC VARIATION OF GLU-1 LOCI IN YUGOSLAV WHEAT CULTIVARS -- Ljiljana Vapa ........................... 646 71. IDENTIFICATION AND CHROMOSOMAL ASSIGNMENT OF Alb -ΑΙ, A GENE CODING FOR HMW ALBUMINS ON THE LONG ARM OF CHROMOSOME 5 A OF WHEAT -- Anatole F. Krattiger, Peter I. Payne, Anthony J. Worland and Colin N. Law ........ 657 72. EFFECT OF SUBSTITUTION OF CHEYENNE CHROMOSOMES INTO CHINESE SPRING ON SDS SEDIMENTATION VALUE AND LIPIDS -- F. Orsi, M.E. Karpati, К. Simon, R. Lasztity, J. Sutka and A. Pallagi .................... 663 73. WHEAT STORAGE PROTEIN GENE PROMOTER ACTIVITY IN MAIZE ENDOSPERM PROTOPLASTS -- Gale F. Lorens, Ann E. Biechi, Olin D. Anderson and Frank C. Greene ............... 666 74. UTILIZATION OF TRITICUM TURGIDUM SPP. DICOCCOIDES FOR THE IMPROVEMENT OF THE GRAIN QUALITY IN DURUM WHEAT -- Mario Ciaffi, Carlo Tomassini, Enrico Porceddu and Stefano Benedettelli....................... 672 75. IDENTIFICATION OF WHEAT LINES CONTAINING THE 1BL/1RS TRANSLOCATION BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC) -- G.L. Lookhart, R. Graybosch, J. Peterson and A. Lukaszewski ................................ 688 XII 76. EFFECTS OF SEED WEIGHT AND RYE GERMPLASM ON GRAIN PROTEIN CONCENTRATION IN WHEAT -- F.L. Stoddard, D.B. Moody, R.B. Gupta and D.R. Marshall .......................... 707 77. QUALITY CHARACTERISTICS OF FLOUR FROM WHEAT-RYE TRANSLOCATION AND RECOMBINANT LINES -- K.W. Shepherd, N.K. Singh, R.B. Gupta and R.M.D. Koebner ................... 715 78. EFFECT OF TWO GROWING YEARS ON GLUTEN QUALITY OF HARD WINTER WHEATS FROM TWO NURSERIES -- Okkyung Kim Chung and Bradford W. Seabourn ....................... 724 79. CHANGES IN WHEAT ENDOSPERM PROTEINS DURING GRAIN MATURATION — P.K.W. Ng, E. Slominski, W.J. Johnson and W. Bushuk ................. 740 80. EFFECT OF LATE NITROGEN FERTILIZATION ON THE GLUTEN CONTENT AND TECHNOLOGICAL QUALITY OF BREAD WHEAT (Triticum aestivum L .) -- Maria C. Gianibelli and S.J. Sarandon... 755 81. PROTEIN COMPOSITION OF VITREOUS AND YELLOW BERRY BREAD WHEAT: INFLUENCE OF NITROGEN FERTILIZATION -- Maria C. Gianibelli, C. Arango and S.J. Sarandon ................... 765 82. INFLUENCE OF NITROGEN SPRAYING ON GRAIN PROTEIN CONTENT AND GLIADIN COMPOSITION IN BREAD WHEAT -- Maria С Gianibelli and S.J. Sarandon .......................... 773 PART D: Wrap-up 83. NOMENCLATURE -- W. Bushuk .................. 781 84. GLUTEN STRUCTURE -- Frank С Greene ........ 784 85. GENETICS -- Peter I. Payne ................. 786 XIII PART E: List of Participants 86. FULL REGISTRATIONS ......................... 788 87. STUDENTS AND ONE-DAY REGISTRATIONS ......... 794 Xiv
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spelling	Gluten proteins 1990 [this publication in based on presentations from the Fourth International Workshop on Gluten Proteins held in Winnipeg, MB, Canada, June 27 - 29, 1990] Publ. by the American Association of Cereal Chemists. W. Bushuk ..., eds. St. Paul, Minn. 1991 XVI, 794 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Gluten (DE-588)4157717-6 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1990 Winnipeg Manitoba gnd-content Gluten (DE-588)4157717-6 s DE-604 Bushuk, W. Sonstige oth Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=003663609&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis
spellingShingle	Gluten proteins 1990 [this publication in based on presentations from the Fourth International Workshop on Gluten Proteins held in Winnipeg, MB, Canada, June 27 - 29, 1990] Gluten (DE-588)4157717-6 gnd
subject_GND	(DE-588)4157717-6 (DE-588)1071861417
title	Gluten proteins 1990 [this publication in based on presentations from the Fourth International Workshop on Gluten Proteins held in Winnipeg, MB, Canada, June 27 - 29, 1990]
title_auth	Gluten proteins 1990 [this publication in based on presentations from the Fourth International Workshop on Gluten Proteins held in Winnipeg, MB, Canada, June 27 - 29, 1990]
title_exact_search	Gluten proteins 1990 [this publication in based on presentations from the Fourth International Workshop on Gluten Proteins held in Winnipeg, MB, Canada, June 27 - 29, 1990]
title_full	Gluten proteins 1990 [this publication in based on presentations from the Fourth International Workshop on Gluten Proteins held in Winnipeg, MB, Canada, June 27 - 29, 1990] Publ. by the American Association of Cereal Chemists. W. Bushuk ..., eds.
title_fullStr	Gluten proteins 1990 [this publication in based on presentations from the Fourth International Workshop on Gluten Proteins held in Winnipeg, MB, Canada, June 27 - 29, 1990] Publ. by the American Association of Cereal Chemists. W. Bushuk ..., eds.
title_full_unstemmed	Gluten proteins 1990 [this publication in based on presentations from the Fourth International Workshop on Gluten Proteins held in Winnipeg, MB, Canada, June 27 - 29, 1990] Publ. by the American Association of Cereal Chemists. W. Bushuk ..., eds.
title_short	Gluten proteins 1990
title_sort	gluten proteins 1990 this publication in based on presentations from the fourth international workshop on gluten proteins held in winnipeg mb canada june 27 29 1990
title_sub	[this publication in based on presentations from the Fourth International Workshop on Gluten Proteins held in Winnipeg, MB, Canada, June 27 - 29, 1990]
topic	Gluten (DE-588)4157717-6 gnd
topic_facet	Gluten Konferenzschrift 1990 Winnipeg Manitoba
url	http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=003663609&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
work_keys_str_mv	AT bushukw glutenproteins1990thispublicationinbasedonpresentationsfromthefourthinternationalworkshoponglutenproteinsheldinwinnipegmbcanadajune27291990

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