Wheat gluten:
Gespeichert in:
| Körperschaft: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Society of Chemistry
c2000
|
| Schriftenreihe: | Special publication (Royal Society of Chemistry (Great Britain))
no. 261 |
| Schlagworte: | |
| Online-Zugang: | FAW01 FAW02 Volltext |
| Beschreibung: | "The proceedings of the 7th International Workshop Gluten 2000 held at the University of Bristol on 2-6 April 2000"--T.p. verso Includes bibliographical references and index The genetics of wheat gluten proteins : an overview -- Improved quality 1RS wheats via genetics and breeding -- Characterisation of a LMW-2 type durum wheat cultivar with poor technological properties -- Effect of the Glu-3 allelic variation on bread wheat gluten strength -- Relationship between breadmaking quality and seed storage protein composition of Japanese commercial hexaploid wheats (Triticum aestivum L.) -- Isogenic bread wheat lines differing in number and type of high Mr. glutenin subunits -- Quantitative analyses of storage proteins of an old Hungarian wheat population using the SE-HPLC method -- Is the role of high molecular weight glutenin subunits (HMW-GS) decisive in determination of baking quality of wheat? -- Low molecular weight glutenin subunit composition and genetic distances of South African wheat cultivars -- A new LMW-GS nomenclature for South African wheat cultivars -- - Introduction of the D-genome related high- and low-Mr Glutenin subunits into durum wheat and their effect on technological properties -- Effects of HMW glutenin subunits on some quality parameter of Portuguese landraces of Triticum aestivum ssp. vulgare -- Genetic analysis of dough strength using doubled haploid lines -- Relationship between allelic variation of Glu-1, Glu-3 and Gli-1 prolamin loci and baking quality in doubled haploid wheat populations -- Improvement of wheat processing quality by genetic engineering -- Expression of HMW glutenin subunits in field grown transgenic wheat -- Prolamin aggregation and mixing properties of transgenic wheat lines expressing 1Ax and 1Dx HMW glutenin subunit transgenes -- Modification of storage protein composition in transgenic bread wheat -- Transformation of commercial wheat varieties with high molecular weight glutenin subunit genes -- - Modification of the LMW glutenin subunit composition of durum wheat by microprojectile-mediated transformation -- Genetic modification of the trafficking and deposition of seed storage proteins to alter dough functional properties -- Production of transgenic bread wheat lines over-expressing a LMW glutenin subunit -- PCR amplification and DNA sequencing of high molecular weight glutenin subunits 43 and 44 from Triticum tauschii accession TA2450 -- Characterizations of low molecular weight glutenin subunit genes in a Japanese soft wheat cultivar, Norin 61 -- Characterization of the LMW-GS gene family in durum wheat -- Wheat-grain proteomics : the full complement of proteins in developing and mature grain -- Understanding the structure and properties of gluten : an overview -- A small scale wheat protein fractionation method using Dumas and Kjeldahl analysis -- Analysis of gluten proteins in grain and flour blends by RP-HPLC -- - Reliable estimates of gliadin, total and unextractable glutenin polymers and total protein content, from single SE-HPLC analysis of total wheat flour protein extract -- Use of a one-line fluorescence detection to characterize glutenin fraction in the separation techniques (SE-HPLC and RP-HPLC) -- Extractability and size distribution studies on wheat proteins using flow-field flow fractionation -- Durum wheat glutenin polymers : a study based on extractability and SDS-PAGE -- Reactivity of anti-peptide antibodies with prolamins from different cereals -- Purification of y-type HMW-GS -- Biochemical analysis of alcohol soluble polymeric glutenins, D-subunits and Omega gliandins from wheat cv. Chinese spring -- Isolation and characterization of the HMW glutenin subunits 17 and 18 D glutenin subunits from wheat isogenic line L88-31 -- Verification of the cDNA deduced sequences of glutenin subunits by MALDI-MS -- - Development of a novel cloning strategy to investigate the repetitive domain of HMW glutenin subunits -- Molecular structures and interactions of repetitive peptides based on HMW subunit 1Dx5 -- Characterisation and chromosomal localisation of C-Type LMW-GS -- Characterization of a monoclonal antibody that recognises a specific group of LMW subunits of glutenin -- Temperature induced changes in prolamin conformation -- Characterisation of [omega]-gliadins from different wheat species -- Identification of wheat varieties using matrix-assisted laser desorption/ionization time-of flight mass spectrometry -- Quantitative determination and localisation of thiol groups in wheat flour -- Gluten disulphide reduction using DTT and TCEP -- Model studies on the reaction parameters governing the formation of disulphide bonds in LMW-type peptides by disulphide isomerase (DSI) -- Oxidation of high and low molecular weight glutenin subunits isolated from wheat -- - Influence of the redox status of gluten protein SH groups on heat-induced changes in gluten properties -- Effects of oxidoreductase enzymes on gluten rheology -- Glutathione : its effect on gluten and flour functionality -- Redox reactions during dough mixing and dough resting : effect of reduced and oxidised glutathione and L-ascorbic acid on rheological propeties of gluten -- Redox reactions in dough : effects on molecular weight of glutenin polymers as determined by flow FFF and MALLS -- Bacterial expression, in vitro polymerisation and polymer tests in a model dough system -- In vitro polymerisation of sulphite-treated gluten proteins in relation with thiol oxidation -- Modification of chain termination and chain extension properties by altering the density of cysteine residues in a model molecule : effects on dough quality -- Effects of two physiological redox systems on wheat proteins -- - Involvement of redox reactions in the functional changes that occur in wheat grain during post-harvest storage -- Study of the effect of DATEM -- Mechanism of the ascorbic acid improver effect on baking -- Degradation of wheat and rye storage proteins by rye proteolytic enzymes -- Characterisation and partial purification of a gluten hydrolyzing proteinase from bug (Eurygaster spp.) damaged wheat -- Effects of transglutaminase enzyme on gluten proteins from sound and bug- (Eurygaster spp.) damaged wheat samples -- Extracellular fungal proteinases target specific cereal proteins -- Study of the temperature treatment and lysozyme addition on formation of wheat gluten network : Influence on mechanical properties and protein solubility -- A rapid spectrophotometric method for measuring insoluble glutenin content of flour and semolina for wheat quality screening -- Prediction of wheat protein and HMW-glutenin contents by near infrared (NIR) spectroscopy -- Laboratory mill for small-scale testing -- Scale down possibilities in development of dough testing methods -- - Quality test of wheat using a new small-scale Z-arm mixer -- Effects of protein quality and protein content on the characteristics of hearth bread -- Relationships of some functional properties of gluten and baking quality -- Thermal properties of gluten and gluten fractions of two soft wheat varieties -- Use of reconstitution techniques to study the functionality of gluten proteins on durum wheat pasta quality -- Thermal properties and protein aggregation of native and processed wheat gluten and its gliadin and glutenin enriched fractions -- Wheat gluten film : improvment of mechanical properties by chemical and physical treatments -- Do high molecular weight subunits of glutenin form "polar zippers"? -- What can NMR tell you about the molecular origins of gluten viscoelasticity? -- Back to basics : the basic rheology of gluten -- Rheology of glutenin polymers from near-isogenic wheat lines -- Fermentation fundamentals : fundamental rheology of yeasted doughs -- - A fresh look at water : its effect on dough rheology and function -- Gluten quality vs. quantity : rheology as the arbiter -- The hysteretic behaviour of wheat-flour dough during mixing -- Quantity of quality? addressing the protein paradox of flour functionality -- Effect of protein fractions on gluten rheology -- Effects of WMW and LMW glutenin subunit genotypes on rheological properties in Japanese soft wheat -- Mixing of wheat flour dough as a function of the physicochemical properties of the SDS-gel proteins -- Effect of adding gluten fractions on flour functionality -- Methods for incorporating added glutenin subunits into the gluten matrix for extension and baking tests -- Effect of intercultivar variation in proportions of protein fractions from wheat on their mixing behaviour -- Evidence for varying interaction of gliadin and glutenin proteins as an explanation for differences in dough strength of different wheats -- - Rheological and biochemical approaches describing changes in molecular structure of gluten protein during extrusion -- Evaluation of wheat protein extractability by rheological measurements -- The assessment of dough development during mixing using near infrared spectorscopy -- Measurement of biaxial extensional rheological properties using bubble inflation and the stability of bubble expansion in bread doughs and glutens -- The effect of dough development method on the molecular size distribution of aggregated glutenin proteins -- Wheat gluten proteins : how rheological properties change during frozen storage -- Analysis by dynamic assay and creep and recovery test of glutens from near-isogenic and transgenic lines differing in their high molecular weight glutenin subunit compositions -- Significance of high and low molecular weight glutenin subunits for dough extensibility -- Water activity in gluten issues : an insight -- - Analysis of the gluten proteins in developing spring wheat -- SDS-unextractable glutenin polymer formation in wheat kernels -- Environmental effects on wheat proteins -- Effects of genotype, N-fertilisation, and temperature during grain filling on baking quality of hearth bread -- Interactions between fertilizer, temperature and drought in determining flour composition and quality for bread wheat -- Influence of environment and protein composition on durum wheat technological quality -- Interactions of starch with glutens having different glutenin sub-units -- Influence of wheat polysaccharides on the rheological properties of gluten and doughs -- Effect of water unextractable solids (WUS) on gluten formation and properties : mechanistic considerations -- The impact of water-soluble pentosans on dough properties -- Isolation of a novel, surface active, Mr 50k wheat protein -- Starch associated proteins and wheat endosperm texture -- - Insect and fungal enzyme inhibitors in study of variability, evolution and resistance of wheat and other Triticeae dum. cereals -- Production of hexaploid and tetraploid waxy lines -- Oat globulins in reversed SDS-PAGE -- Puroindolines : structural relationships with tryptophanins (Aveindolines) from oat (Avena sativa) This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity |
| Beschreibung: | 1 Online-Ressource (xv, 548 p.) |
| ISBN: | 1847552374 9781847552372 |
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| 490 | 0 | |a Special publication (Royal Society of Chemistry (Great Britain)) |v no. 261 | |
| 500 | |a "The proceedings of the 7th International Workshop Gluten 2000 held at the University of Bristol on 2-6 April 2000"--T.p. verso | ||
| 500 | |a Includes bibliographical references and index | ||
| 500 | |a The genetics of wheat gluten proteins : an overview -- Improved quality 1RS wheats via genetics and breeding -- Characterisation of a LMW-2 type durum wheat cultivar with poor technological properties -- Effect of the Glu-3 allelic variation on bread wheat gluten strength -- Relationship between breadmaking quality and seed storage protein composition of Japanese commercial hexaploid wheats (Triticum aestivum L.) -- Isogenic bread wheat lines differing in number and type of high Mr. glutenin subunits -- Quantitative analyses of storage proteins of an old Hungarian wheat population using the SE-HPLC method -- Is the role of high molecular weight glutenin subunits (HMW-GS) decisive in determination of baking quality of wheat? -- Low molecular weight glutenin subunit composition and genetic distances of South African wheat cultivars -- A new LMW-GS nomenclature for South African wheat cultivars -- | ||
| 500 | |a - Introduction of the D-genome related high- and low-Mr Glutenin subunits into durum wheat and their effect on technological properties -- Effects of HMW glutenin subunits on some quality parameter of Portuguese landraces of Triticum aestivum ssp. vulgare -- Genetic analysis of dough strength using doubled haploid lines -- Relationship between allelic variation of Glu-1, Glu-3 and Gli-1 prolamin loci and baking quality in doubled haploid wheat populations -- Improvement of wheat processing quality by genetic engineering -- Expression of HMW glutenin subunits in field grown transgenic wheat -- Prolamin aggregation and mixing properties of transgenic wheat lines expressing 1Ax and 1Dx HMW glutenin subunit transgenes -- Modification of storage protein composition in transgenic bread wheat -- Transformation of commercial wheat varieties with high molecular weight glutenin subunit genes -- | ||
| 500 | |a - Modification of the LMW glutenin subunit composition of durum wheat by microprojectile-mediated transformation -- Genetic modification of the trafficking and deposition of seed storage proteins to alter dough functional properties -- Production of transgenic bread wheat lines over-expressing a LMW glutenin subunit -- PCR amplification and DNA sequencing of high molecular weight glutenin subunits 43 and 44 from Triticum tauschii accession TA2450 -- Characterizations of low molecular weight glutenin subunit genes in a Japanese soft wheat cultivar, Norin 61 -- Characterization of the LMW-GS gene family in durum wheat -- Wheat-grain proteomics : the full complement of proteins in developing and mature grain -- Understanding the structure and properties of gluten : an overview -- A small scale wheat protein fractionation method using Dumas and Kjeldahl analysis -- Analysis of gluten proteins in grain and flour blends by RP-HPLC -- | ||
| 500 | |a - Reliable estimates of gliadin, total and unextractable glutenin polymers and total protein content, from single SE-HPLC analysis of total wheat flour protein extract -- Use of a one-line fluorescence detection to characterize glutenin fraction in the separation techniques (SE-HPLC and RP-HPLC) -- Extractability and size distribution studies on wheat proteins using flow-field flow fractionation -- Durum wheat glutenin polymers : a study based on extractability and SDS-PAGE -- Reactivity of anti-peptide antibodies with prolamins from different cereals -- Purification of y-type HMW-GS -- Biochemical analysis of alcohol soluble polymeric glutenins, D-subunits and Omega gliandins from wheat cv. Chinese spring -- Isolation and characterization of the HMW glutenin subunits 17 and 18 D glutenin subunits from wheat isogenic line L88-31 -- Verification of the cDNA deduced sequences of glutenin subunits by MALDI-MS -- | ||
| 500 | |a - Development of a novel cloning strategy to investigate the repetitive domain of HMW glutenin subunits -- Molecular structures and interactions of repetitive peptides based on HMW subunit 1Dx5 -- Characterisation and chromosomal localisation of C-Type LMW-GS -- Characterization of a monoclonal antibody that recognises a specific group of LMW subunits of glutenin -- Temperature induced changes in prolamin conformation -- Characterisation of [omega]-gliadins from different wheat species -- Identification of wheat varieties using matrix-assisted laser desorption/ionization time-of flight mass spectrometry -- Quantitative determination and localisation of thiol groups in wheat flour -- Gluten disulphide reduction using DTT and TCEP -- Model studies on the reaction parameters governing the formation of disulphide bonds in LMW-type peptides by disulphide isomerase (DSI) -- Oxidation of high and low molecular weight glutenin subunits isolated from wheat -- | ||
| 500 | |a - Influence of the redox status of gluten protein SH groups on heat-induced changes in gluten properties -- Effects of oxidoreductase enzymes on gluten rheology -- Glutathione : its effect on gluten and flour functionality -- Redox reactions during dough mixing and dough resting : effect of reduced and oxidised glutathione and L-ascorbic acid on rheological propeties of gluten -- Redox reactions in dough : effects on molecular weight of glutenin polymers as determined by flow FFF and MALLS -- Bacterial expression, in vitro polymerisation and polymer tests in a model dough system -- In vitro polymerisation of sulphite-treated gluten proteins in relation with thiol oxidation -- Modification of chain termination and chain extension properties by altering the density of cysteine residues in a model molecule : effects on dough quality -- Effects of two physiological redox systems on wheat proteins -- | ||
| 500 | |a - Involvement of redox reactions in the functional changes that occur in wheat grain during post-harvest storage -- | ||
| 500 | |a Study of the effect of DATEM -- Mechanism of the ascorbic acid improver effect on baking -- Degradation of wheat and rye storage proteins by rye proteolytic enzymes -- Characterisation and partial purification of a gluten hydrolyzing proteinase from bug (Eurygaster spp.) damaged wheat -- Effects of transglutaminase enzyme on gluten proteins from sound and bug- (Eurygaster spp.) damaged wheat samples -- Extracellular fungal proteinases target specific cereal proteins -- Study of the temperature treatment and lysozyme addition on formation of wheat gluten network : Influence on mechanical properties and protein solubility -- A rapid spectrophotometric method for measuring insoluble glutenin content of flour and semolina for wheat quality screening -- Prediction of wheat protein and HMW-glutenin contents by near infrared (NIR) spectroscopy -- Laboratory mill for small-scale testing -- Scale down possibilities in development of dough testing methods -- | ||
| 500 | |a - Quality test of wheat using a new small-scale Z-arm mixer -- Effects of protein quality and protein content on the characteristics of hearth bread -- Relationships of some functional properties of gluten and baking quality -- Thermal properties of gluten and gluten fractions of two soft wheat varieties -- Use of reconstitution techniques to study the functionality of gluten proteins on durum wheat pasta quality -- Thermal properties and protein aggregation of native and processed wheat gluten and its gliadin and glutenin enriched fractions -- Wheat gluten film : improvment of mechanical properties by chemical and physical treatments -- Do high molecular weight subunits of glutenin form "polar zippers"? -- What can NMR tell you about the molecular origins of gluten viscoelasticity? -- Back to basics : the basic rheology of gluten -- Rheology of glutenin polymers from near-isogenic wheat lines -- Fermentation fundamentals : fundamental rheology of yeasted doughs -- | ||
| 500 | |a - A fresh look at water : its effect on dough rheology and function -- Gluten quality vs. quantity : rheology as the arbiter -- The hysteretic behaviour of wheat-flour dough during mixing -- Quantity of quality? addressing the protein paradox of flour functionality -- Effect of protein fractions on gluten rheology -- Effects of WMW and LMW glutenin subunit genotypes on rheological properties in Japanese soft wheat -- Mixing of wheat flour dough as a function of the physicochemical properties of the SDS-gel proteins -- Effect of adding gluten fractions on flour functionality -- Methods for incorporating added glutenin subunits into the gluten matrix for extension and baking tests -- Effect of intercultivar variation in proportions of protein fractions from wheat on their mixing behaviour -- Evidence for varying interaction of gliadin and glutenin proteins as an explanation for differences in dough strength of different wheats -- | ||
| 500 | |a - Rheological and biochemical approaches describing changes in molecular structure of gluten protein during extrusion -- Evaluation of wheat protein extractability by rheological measurements -- The assessment of dough development during mixing using near infrared spectorscopy -- Measurement of biaxial extensional rheological properties using bubble inflation and the stability of bubble expansion in bread doughs and glutens -- The effect of dough development method on the molecular size distribution of aggregated glutenin proteins -- Wheat gluten proteins : how rheological properties change during frozen storage -- Analysis by dynamic assay and creep and recovery test of glutens from near-isogenic and transgenic lines differing in their high molecular weight glutenin subunit compositions -- Significance of high and low molecular weight glutenin subunits for dough extensibility -- Water activity in gluten issues : an insight -- | ||
| 500 | |a - Analysis of the gluten proteins in developing spring wheat -- SDS-unextractable glutenin polymer formation in wheat kernels -- Environmental effects on wheat proteins -- Effects of genotype, N-fertilisation, and temperature during grain filling on baking quality of hearth bread -- Interactions between fertilizer, temperature and drought in determining flour composition and quality for bread wheat -- Influence of environment and protein composition on durum wheat technological quality -- Interactions of starch with glutens having different glutenin sub-units -- Influence of wheat polysaccharides on the rheological properties of gluten and doughs -- Effect of water unextractable solids (WUS) on gluten formation and properties : mechanistic considerations -- The impact of water-soluble pentosans on dough properties -- Isolation of a novel, surface active, Mr 50k wheat protein -- Starch associated proteins and wheat endosperm texture -- | ||
| 500 | |a - Insect and fungal enzyme inhibitors in study of variability, evolution and resistance of wheat and other Triticeae dum. cereals -- Production of hexaploid and tetraploid waxy lines -- Oat globulins in reversed SDS-PAGE -- Puroindolines : structural relationships with tryptophanins (Aveindolines) from oat (Avena sativa) | ||
| 500 | |a This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity | ||
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| 650 | 7 | |a Science |2 eflch | |
| 650 | 7 | |a SCIENCE / Life Sciences / Biochemistry |2 bisacsh | |
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| 700 | 1 | |a Shewry, P. R. |e Sonstige |4 oth | |
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Datensatz im Suchindex
| _version_ | 1804175491631939584 |
|---|---|
| any_adam_object | |
| author_corporate | International Workshop Gluten < 2000, Bristol, England> |
| author_corporate_role | aut |
| author_facet | International Workshop Gluten < 2000, Bristol, England> |
| author_sort | International Workshop Gluten < 2000, Bristol, England> |
| building | Verbundindex |
| bvnumber | BV043090827 |
| collection | ZDB-4-EBA |
| ctrlnum | (OCoLC)229418356 (DE-599)BVBBV043090827 |
| dewey-full | 572.624 |
| dewey-hundreds | 500 - Natural sciences and mathematics |
| dewey-ones | 572 - Biochemistry |
| dewey-raw | 572.624 |
| dewey-search | 572.624 |
| dewey-sort | 3572.624 |
| dewey-tens | 570 - Biology |
| discipline | Biologie |
| format | Electronic eBook |
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Chinese spring -- Isolation and characterization of the HMW glutenin subunits 17 and 18 D glutenin subunits from wheat isogenic line L88-31 -- Verification of the cDNA deduced sequences of glutenin subunits by MALDI-MS -- </subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a"> - Development of a novel cloning strategy to investigate the repetitive domain of HMW glutenin subunits -- Molecular structures and interactions of repetitive peptides based on HMW subunit 1Dx5 -- Characterisation and chromosomal localisation of C-Type LMW-GS -- Characterization of a monoclonal antibody that recognises a specific group of LMW subunits of glutenin -- Temperature induced changes in prolamin conformation -- Characterisation of [omega]-gliadins from different wheat species -- Identification of wheat varieties using matrix-assisted laser desorption/ionization time-of flight mass spectrometry -- Quantitative determination and localisation of thiol groups in wheat flour -- Gluten disulphide reduction using DTT and TCEP -- Model studies on the reaction parameters governing the formation of disulphide bonds in LMW-type peptides by disulphide isomerase (DSI) -- Oxidation of high and low molecular weight glutenin subunits isolated from wheat -- </subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a"> - Influence of the redox status of gluten protein SH groups on heat-induced changes in gluten properties -- Effects of oxidoreductase enzymes on gluten rheology -- Glutathione : its effect on gluten and flour functionality -- Redox reactions during dough mixing and dough resting : effect of reduced and oxidised glutathione and L-ascorbic acid on rheological propeties of gluten -- Redox reactions in dough : effects on molecular weight of glutenin polymers as determined by flow FFF and MALLS -- Bacterial expression, in vitro polymerisation and polymer tests in a model dough system -- In vitro polymerisation of sulphite-treated gluten proteins in relation with thiol oxidation -- Modification of chain termination and chain extension properties by altering the density of cysteine residues in a model molecule : effects on dough quality -- Effects of two physiological redox systems on wheat proteins -- </subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a"> - Involvement of redox reactions in the functional changes that occur in wheat grain during post-harvest storage --</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Study of the effect of DATEM -- Mechanism of the ascorbic acid improver effect on baking -- Degradation of wheat and rye storage proteins by rye proteolytic enzymes -- Characterisation and partial purification of a gluten hydrolyzing proteinase from bug (Eurygaster spp.) damaged wheat -- Effects of transglutaminase enzyme on gluten proteins from sound and bug- (Eurygaster spp.) damaged wheat samples -- Extracellular fungal proteinases target specific cereal proteins -- Study of the temperature treatment and lysozyme addition on formation of wheat gluten network : Influence on mechanical properties and protein solubility -- A rapid spectrophotometric method for measuring insoluble glutenin content of flour and semolina for wheat quality screening -- Prediction of wheat protein and HMW-glutenin contents by near infrared (NIR) spectroscopy -- Laboratory mill for small-scale testing -- Scale down possibilities in development of dough testing methods -- </subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a"> - Quality test of wheat using a new small-scale Z-arm mixer -- Effects of protein quality and protein content on the characteristics of hearth bread -- Relationships of some functional properties of gluten and baking quality -- Thermal properties of gluten and gluten fractions of two soft wheat varieties -- Use of reconstitution techniques to study the functionality of gluten proteins on durum wheat pasta quality -- Thermal properties and protein aggregation of native and processed wheat gluten and its gliadin and glutenin enriched fractions -- Wheat gluten film : improvment of mechanical properties by chemical and physical treatments -- Do high molecular weight subunits of glutenin form "polar zippers"? -- What can NMR tell you about the molecular origins of gluten viscoelasticity? -- Back to basics : the basic rheology of gluten -- Rheology of glutenin polymers from near-isogenic wheat lines -- Fermentation fundamentals : fundamental rheology of yeasted doughs -- </subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a"> - A fresh look at water : its effect on dough rheology and function -- Gluten quality vs. quantity : rheology as the arbiter -- The hysteretic behaviour of wheat-flour dough during mixing -- Quantity of quality? addressing the protein paradox of flour functionality -- Effect of protein fractions on gluten rheology -- Effects of WMW and LMW glutenin subunit genotypes on rheological properties in Japanese soft wheat -- Mixing of wheat flour dough as a function of the physicochemical properties of the SDS-gel proteins -- Effect of adding gluten fractions on flour functionality -- Methods for incorporating added glutenin subunits into the gluten matrix for extension and baking tests -- Effect of intercultivar variation in proportions of protein fractions from wheat on their mixing behaviour -- Evidence for varying interaction of gliadin and glutenin proteins as an explanation for differences in dough strength of different wheats -- </subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a"> - Rheological and biochemical approaches describing changes in molecular structure of gluten protein during extrusion -- Evaluation of wheat protein extractability by rheological measurements -- The assessment of dough development during mixing using near infrared spectorscopy -- Measurement of biaxial extensional rheological properties using bubble inflation and the stability of bubble expansion in bread doughs and glutens -- The effect of dough development method on the molecular size distribution of aggregated glutenin proteins -- Wheat gluten proteins : how rheological properties change during frozen storage -- Analysis by dynamic assay and creep and recovery test of glutens from near-isogenic and transgenic lines differing in their high molecular weight glutenin subunit compositions -- Significance of high and low molecular weight glutenin subunits for dough extensibility -- Water activity in gluten issues : an insight -- </subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a"> - Analysis of the gluten proteins in developing spring wheat -- SDS-unextractable glutenin polymer formation in wheat kernels -- Environmental effects on wheat proteins -- Effects of genotype, N-fertilisation, and temperature during grain filling on baking quality of hearth bread -- Interactions between fertilizer, temperature and drought in determining flour composition and quality for bread wheat -- Influence of environment and protein composition on durum wheat technological quality -- Interactions of starch with glutens having different glutenin sub-units -- Influence of wheat polysaccharides on the rheological properties of gluten and doughs -- Effect of water unextractable solids (WUS) on gluten formation and properties : mechanistic considerations -- The impact of water-soluble pentosans on dough properties -- Isolation of a novel, surface active, Mr 50k wheat protein -- Starch associated proteins and wheat endosperm texture -- </subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a"> - Insect and fungal enzyme inhibitors in study of variability, evolution and resistance of wheat and other Triticeae dum. cereals -- Production of hexaploid and tetraploid waxy lines -- Oat globulins in reversed SDS-PAGE -- Puroindolines : structural relationships with tryptophanins (Aveindolines) from oat (Avena sativa)</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">This product is not available separately, it is only sold as part of a set. 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| genre | (DE-588)1071861417 Konferenzschrift gnd-content |
| genre_facet | Konferenzschrift |
| id | DE-604.BV043090827 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:17:08Z |
| institution | BVB |
| isbn | 1847552374 9781847552372 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028515019 |
| oclc_num | 229418356 |
| open_access_boolean | |
| owner | DE-1046 DE-1047 |
| owner_facet | DE-1046 DE-1047 |
| physical | 1 Online-Ressource (xv, 548 p.) |
| psigel | ZDB-4-EBA ZDB-4-EBA FAW_PDA_EBA |
| publishDate | 2000 |
| publishDateSearch | 2000 |
| publishDateSort | 2000 |
| publisher | Royal Society of Chemistry |
| record_format | marc |
| series2 | Special publication (Royal Society of Chemistry (Great Britain)) |
| spelling | International Workshop Gluten < 2000, Bristol, England> Verfasser aut Wheat gluten edited by Peter R. Shewry, Arthur S. Tatham Cambridge Royal Society of Chemistry c2000 1 Online-Ressource (xv, 548 p.) txt rdacontent c rdamedia cr rdacarrier Special publication (Royal Society of Chemistry (Great Britain)) no. 261 "The proceedings of the 7th International Workshop Gluten 2000 held at the University of Bristol on 2-6 April 2000"--T.p. verso Includes bibliographical references and index The genetics of wheat gluten proteins : an overview -- Improved quality 1RS wheats via genetics and breeding -- Characterisation of a LMW-2 type durum wheat cultivar with poor technological properties -- Effect of the Glu-3 allelic variation on bread wheat gluten strength -- Relationship between breadmaking quality and seed storage protein composition of Japanese commercial hexaploid wheats (Triticum aestivum L.) -- Isogenic bread wheat lines differing in number and type of high Mr. glutenin subunits -- Quantitative analyses of storage proteins of an old Hungarian wheat population using the SE-HPLC method -- Is the role of high molecular weight glutenin subunits (HMW-GS) decisive in determination of baking quality of wheat? -- Low molecular weight glutenin subunit composition and genetic distances of South African wheat cultivars -- A new LMW-GS nomenclature for South African wheat cultivars -- - Introduction of the D-genome related high- and low-Mr Glutenin subunits into durum wheat and their effect on technological properties -- Effects of HMW glutenin subunits on some quality parameter of Portuguese landraces of Triticum aestivum ssp. vulgare -- Genetic analysis of dough strength using doubled haploid lines -- Relationship between allelic variation of Glu-1, Glu-3 and Gli-1 prolamin loci and baking quality in doubled haploid wheat populations -- Improvement of wheat processing quality by genetic engineering -- Expression of HMW glutenin subunits in field grown transgenic wheat -- Prolamin aggregation and mixing properties of transgenic wheat lines expressing 1Ax and 1Dx HMW glutenin subunit transgenes -- Modification of storage protein composition in transgenic bread wheat -- Transformation of commercial wheat varieties with high molecular weight glutenin subunit genes -- - Modification of the LMW glutenin subunit composition of durum wheat by microprojectile-mediated transformation -- Genetic modification of the trafficking and deposition of seed storage proteins to alter dough functional properties -- Production of transgenic bread wheat lines over-expressing a LMW glutenin subunit -- PCR amplification and DNA sequencing of high molecular weight glutenin subunits 43 and 44 from Triticum tauschii accession TA2450 -- Characterizations of low molecular weight glutenin subunit genes in a Japanese soft wheat cultivar, Norin 61 -- Characterization of the LMW-GS gene family in durum wheat -- Wheat-grain proteomics : the full complement of proteins in developing and mature grain -- Understanding the structure and properties of gluten : an overview -- A small scale wheat protein fractionation method using Dumas and Kjeldahl analysis -- Analysis of gluten proteins in grain and flour blends by RP-HPLC -- - Reliable estimates of gliadin, total and unextractable glutenin polymers and total protein content, from single SE-HPLC analysis of total wheat flour protein extract -- Use of a one-line fluorescence detection to characterize glutenin fraction in the separation techniques (SE-HPLC and RP-HPLC) -- Extractability and size distribution studies on wheat proteins using flow-field flow fractionation -- Durum wheat glutenin polymers : a study based on extractability and SDS-PAGE -- Reactivity of anti-peptide antibodies with prolamins from different cereals -- Purification of y-type HMW-GS -- Biochemical analysis of alcohol soluble polymeric glutenins, D-subunits and Omega gliandins from wheat cv. Chinese spring -- Isolation and characterization of the HMW glutenin subunits 17 and 18 D glutenin subunits from wheat isogenic line L88-31 -- Verification of the cDNA deduced sequences of glutenin subunits by MALDI-MS -- - Development of a novel cloning strategy to investigate the repetitive domain of HMW glutenin subunits -- Molecular structures and interactions of repetitive peptides based on HMW subunit 1Dx5 -- Characterisation and chromosomal localisation of C-Type LMW-GS -- Characterization of a monoclonal antibody that recognises a specific group of LMW subunits of glutenin -- Temperature induced changes in prolamin conformation -- Characterisation of [omega]-gliadins from different wheat species -- Identification of wheat varieties using matrix-assisted laser desorption/ionization time-of flight mass spectrometry -- Quantitative determination and localisation of thiol groups in wheat flour -- Gluten disulphide reduction using DTT and TCEP -- Model studies on the reaction parameters governing the formation of disulphide bonds in LMW-type peptides by disulphide isomerase (DSI) -- Oxidation of high and low molecular weight glutenin subunits isolated from wheat -- - Influence of the redox status of gluten protein SH groups on heat-induced changes in gluten properties -- Effects of oxidoreductase enzymes on gluten rheology -- Glutathione : its effect on gluten and flour functionality -- Redox reactions during dough mixing and dough resting : effect of reduced and oxidised glutathione and L-ascorbic acid on rheological propeties of gluten -- Redox reactions in dough : effects on molecular weight of glutenin polymers as determined by flow FFF and MALLS -- Bacterial expression, in vitro polymerisation and polymer tests in a model dough system -- In vitro polymerisation of sulphite-treated gluten proteins in relation with thiol oxidation -- Modification of chain termination and chain extension properties by altering the density of cysteine residues in a model molecule : effects on dough quality -- Effects of two physiological redox systems on wheat proteins -- - Involvement of redox reactions in the functional changes that occur in wheat grain during post-harvest storage -- Study of the effect of DATEM -- Mechanism of the ascorbic acid improver effect on baking -- Degradation of wheat and rye storage proteins by rye proteolytic enzymes -- Characterisation and partial purification of a gluten hydrolyzing proteinase from bug (Eurygaster spp.) damaged wheat -- Effects of transglutaminase enzyme on gluten proteins from sound and bug- (Eurygaster spp.) damaged wheat samples -- Extracellular fungal proteinases target specific cereal proteins -- Study of the temperature treatment and lysozyme addition on formation of wheat gluten network : Influence on mechanical properties and protein solubility -- A rapid spectrophotometric method for measuring insoluble glutenin content of flour and semolina for wheat quality screening -- Prediction of wheat protein and HMW-glutenin contents by near infrared (NIR) spectroscopy -- Laboratory mill for small-scale testing -- Scale down possibilities in development of dough testing methods -- - Quality test of wheat using a new small-scale Z-arm mixer -- Effects of protein quality and protein content on the characteristics of hearth bread -- Relationships of some functional properties of gluten and baking quality -- Thermal properties of gluten and gluten fractions of two soft wheat varieties -- Use of reconstitution techniques to study the functionality of gluten proteins on durum wheat pasta quality -- Thermal properties and protein aggregation of native and processed wheat gluten and its gliadin and glutenin enriched fractions -- Wheat gluten film : improvment of mechanical properties by chemical and physical treatments -- Do high molecular weight subunits of glutenin form "polar zippers"? -- What can NMR tell you about the molecular origins of gluten viscoelasticity? -- Back to basics : the basic rheology of gluten -- Rheology of glutenin polymers from near-isogenic wheat lines -- Fermentation fundamentals : fundamental rheology of yeasted doughs -- - A fresh look at water : its effect on dough rheology and function -- Gluten quality vs. quantity : rheology as the arbiter -- The hysteretic behaviour of wheat-flour dough during mixing -- Quantity of quality? addressing the protein paradox of flour functionality -- Effect of protein fractions on gluten rheology -- Effects of WMW and LMW glutenin subunit genotypes on rheological properties in Japanese soft wheat -- Mixing of wheat flour dough as a function of the physicochemical properties of the SDS-gel proteins -- Effect of adding gluten fractions on flour functionality -- Methods for incorporating added glutenin subunits into the gluten matrix for extension and baking tests -- Effect of intercultivar variation in proportions of protein fractions from wheat on their mixing behaviour -- Evidence for varying interaction of gliadin and glutenin proteins as an explanation for differences in dough strength of different wheats -- - Rheological and biochemical approaches describing changes in molecular structure of gluten protein during extrusion -- Evaluation of wheat protein extractability by rheological measurements -- The assessment of dough development during mixing using near infrared spectorscopy -- Measurement of biaxial extensional rheological properties using bubble inflation and the stability of bubble expansion in bread doughs and glutens -- The effect of dough development method on the molecular size distribution of aggregated glutenin proteins -- Wheat gluten proteins : how rheological properties change during frozen storage -- Analysis by dynamic assay and creep and recovery test of glutens from near-isogenic and transgenic lines differing in their high molecular weight glutenin subunit compositions -- Significance of high and low molecular weight glutenin subunits for dough extensibility -- Water activity in gluten issues : an insight -- - Analysis of the gluten proteins in developing spring wheat -- SDS-unextractable glutenin polymer formation in wheat kernels -- Environmental effects on wheat proteins -- Effects of genotype, N-fertilisation, and temperature during grain filling on baking quality of hearth bread -- Interactions between fertilizer, temperature and drought in determining flour composition and quality for bread wheat -- Influence of environment and protein composition on durum wheat technological quality -- Interactions of starch with glutens having different glutenin sub-units -- Influence of wheat polysaccharides on the rheological properties of gluten and doughs -- Effect of water unextractable solids (WUS) on gluten formation and properties : mechanistic considerations -- The impact of water-soluble pentosans on dough properties -- Isolation of a novel, surface active, Mr 50k wheat protein -- Starch associated proteins and wheat endosperm texture -- - Insect and fungal enzyme inhibitors in study of variability, evolution and resistance of wheat and other Triticeae dum. cereals -- Production of hexaploid and tetraploid waxy lines -- Oat globulins in reversed SDS-PAGE -- Puroindolines : structural relationships with tryptophanins (Aveindolines) from oat (Avena sativa) This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity Chemistry bicssc Science eflch SCIENCE / Life Sciences / Biochemistry bisacsh Gluten fast Wheat fast Chemie Naturwissenschaft Gluten Congresses Wheat Congresses Weizen (DE-588)4065287-7 gnd rswk-swf Gluten (DE-588)4157717-6 gnd rswk-swf (DE-588)1071861417 Konferenzschrift gnd-content Weizen (DE-588)4065287-7 s Gluten (DE-588)4157717-6 s 1\p DE-604 Shewry, P. R. Sonstige oth Tatham, Arthur S. Sonstige oth http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496166 Aggregator Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Wheat gluten Chemistry bicssc Science eflch SCIENCE / Life Sciences / Biochemistry bisacsh Gluten fast Wheat fast Chemie Naturwissenschaft Gluten Congresses Wheat Congresses Weizen (DE-588)4065287-7 gnd Gluten (DE-588)4157717-6 gnd |
| subject_GND | (DE-588)4065287-7 (DE-588)4157717-6 (DE-588)1071861417 |
| title | Wheat gluten |
| title_auth | Wheat gluten |
| title_exact_search | Wheat gluten |
| title_full | Wheat gluten edited by Peter R. Shewry, Arthur S. Tatham |
| title_fullStr | Wheat gluten edited by Peter R. Shewry, Arthur S. Tatham |
| title_full_unstemmed | Wheat gluten edited by Peter R. Shewry, Arthur S. Tatham |
| title_short | Wheat gluten |
| title_sort | wheat gluten |
| topic | Chemistry bicssc Science eflch SCIENCE / Life Sciences / Biochemistry bisacsh Gluten fast Wheat fast Chemie Naturwissenschaft Gluten Congresses Wheat Congresses Weizen (DE-588)4065287-7 gnd Gluten (DE-588)4157717-6 gnd |
| topic_facet | Chemistry Science SCIENCE / Life Sciences / Biochemistry Gluten Wheat Chemie Naturwissenschaft Gluten Congresses Wheat Congresses Weizen Konferenzschrift |
| url | http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496166 |
| work_keys_str_mv | AT internationalworkshopgluten2000bristolengland wheatgluten AT shewrypr wheatgluten AT tathamarthurs wheatgluten |