chemia-kuchni: Gluten

Evidence: 100 • authority: 72

Gluten is a structural protein complex naturally found in certain cereal grains. The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, which forms readily with the addition of water and often kneading in the case of bread dough. The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, khorasan, emmer, and einkorn), barley, rye, and some cultivars of oat; moreover, cross hybrids of any of these cereal grains also contain gluten, e.g. triticale. Gluten makes up 75–85% of the total protein in bread wheat. Glutens, especially Triticeae glutens, have unique viscoelastic and adhesive properties,…

Evidence: 58 • authority: 80

Simultaneous immunofluorescent imaging of gliadins, low molecular weight glutenins, and high molecular weight glutenins in wheat flour dough with antibody-quantum dot complexes

Evidence: 54 • authority: 80

A Recombinant Protein of Two High Molecular Weight Glutenins Alters Gluten Polymer Formation in Transgenic Wheat

Evidence: 54 • authority: 88

Wheat gluten fractions as wood adhesives—glutenins versus gliadins. Abstract Plant proteins, such as wheat gluten, constitute attractive raw materials for sustainable wood adhesives. In this study, alkaline water dispersions of the protein classes of wheat gluten, glutenin, and gliadin were used as adhesives to bond together wood substrates of beech. The aim of the study is to measure the tensile shear strength of the wood substrates to compare the adhesive performance of glutenin and gliadin and to investigate the influence of application method and penetration of the dispersions into the wood material. A sodium hydroxide solution (0.1 M ) was used as dispersing and denaturing agent. Dispe…

Evidence: 54 • authority: 92

Wheat GSPs and Processing Quality Are Affected by Irrigation and Nitrogen through Nitrogen Remobilisation.. The rheological properties and end-use qualities of many foods are mainly determined by the types and levels of grain storage proteins (GSPs) in wheat. GSP levels are influenced by various factors, including tillage management, irrigation, and fertiliser application. However, the effects of irrigation and nitrogen on GSPs remain unclear. To address this knowledge gap, a stationary split-split block design experiment was carried out in low- and high-fertility (LF and HF) soil, with the main plots subjected to irrigation treatments (W0, no irrigation; W1, irrigation only during the join…

Evidence: 54 • authority: 88

Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods. This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins). Both methods provide complimentary information on the secondary and tertiary structure of the proteins including analysis of amide I and III bands, conformation of disulphide bridges, behaviour of tyrosine and tryptophan residues, and water populations. Changes in the gluten structure can be studied as an effect of dough mixing in different conditions (e.g., hydration level,…

Evidence: 47 • authority: 92

Key Methodologies in Characterizing the Multi-Scale Structures of Gluten Proteins in Dough: A Comparative Review.. Gluten proteins are key components in wheat flour that determine the formation of dough and the quality of flour-based products. Upon hydration and mixing, gluten proteins undergo complex structural transformations to form a gluten network, exhibiting a hierarchical multi-scale structure spanning molecular, aggregate, and network scales. Due to the extreme complexity of gluten proteins, accurately characterizing their multi-scale structures remains challenging, requiring the combined application of multiple techniques, which are still relatively limited and thus warrant further…

Evidence: 47 • authority: 72

The immunochemistry of Triticeae glutens is important in several inflammatory diseases. It can be subdivided into innate responses (direct stimulation of immune system), class II mediated presentation (HLA DQ), class I mediated stimulation of killer cells, and antibody recognition. The responses to gluten proteins and polypeptide regions differs according to the type of gluten sensitivity. The response is also dependent on the genetic makeup of the human leukocyte antigen genes. In gluten sensitive enteropathy, there are four types of recognition, innate immunity (a form of cellular immunity priming), HLA-DQ, and antibody recognition of gliadin and transglutaminase. With idiopathic gluten s…

Evidence: 47 • authority: 72

Gluten-related disorders is the term for the diseases triggered by gluten, including coeliac disease (CD), non-celiac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH) and wheat allergy. The umbrella category has also been referred to as gluten intolerance, though a multi-disciplinary physician-led study, based in part on the 2011 International Coeliac Disease Symposium, concluded that the use of this term should be avoided due to a lack of specificity. Gluten is a group of proteins, such as prolamins and glutelins, stored with starch in the endosperm of various cereal (grass) grains. As of 2017, gluten-related disorders were increasing in frequency in different geogra…

Evidence: 39 • authority: 72

Coeliac disease (British English) or celiac disease (American English) is a chronic autoimmune disease, mainly affecting the small intestine. It is caused by an abnormal immune system response to gluten, a protein found in wheat and other grains such as barley and rye. Coeliac disease causes a wide range of symptoms and complications that can affect multiple organs outside the gastrointestinal tract. The classic form of the disease can affect any age group, but is usually diagnosed in early childhood and causes symptoms of malabsorption such as weight loss, diarrhoea, and stunted growth. Non-classic coeliac disease is more commonly seen in adults, characterised by vague abdominal symptoms a…

Evidence: — • authority: 92

Genetic Diversity of Prolamin Loci Related to Grain Quality in Durum Wheat (<i>Triticum durum</i> Desf.) in Kazakhstan.. The technological properties of durum wheat grain are determined by prolamins (gliadins and glutenins). Information on the allelic composition of key loci remains incomplete despite existing global studies examining prolamin variability. This highlighted the need to study these traits in durum wheat in Kazakhstan. The effects of specific gliadin components with high- and low-molecular-weight glutenin fractions on gluten quality are also not fully clarified. This study aimed to characterise allelic diversity at prolamin-coding loci and evaluate associated grain quality tra…

Evidence: — • authority: 92

Chemical and Compositional Characterization of Common Wheat &lt;i&gt;Triticum aestivum&lt;/i&gt; L. Blue: Implications for Innovative Food Products.. There is growing interest in diversifying food sources to obtain innovative, nutrient-rich, and health-promoting products. This trend has increased scientific interest in traditional wheat varieties with improved phytochemical profiles, greater sustainability, and greater adaptability to changing environmental conditions. This study examined the chemical characteristics of Triticum aestivum L. Blue, a wheat variety cultivated in Southern Italy. Grains, bran, and flour were analyzed for gluten quantity and quality, ash and protein content, poly…