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Glutens

Known as: Gluten Proteins, Glutens [Chemical/Ingredient], Proteins, Gluten 
Prolamins in the endosperm of SEEDS from the Triticeae tribe which includes species of WHEAT; BARLEY; and RYE.
National Institutes of Health

Related topics

Related topics

18 relations

Narrower (7)

Glupearl 19SGlutelinsHordeinsSecalins
GlutenIn BloodPlant ProteinsProcess of secretion

Papers overview

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2006
2006
A proteomic approach to the identification and characterisation of protein composition in wheat germ
Proteome analyses were carried out on commercial wheat germ of mature grain from the biscuit-making wheat cultivar, Rosella… 
Highly Cited
2001
Highly Cited
2001
Prolamin aggregation, gluten viscoelasticity, and mixing properties of transgenic wheat lines expressing 1Ax and 1Dx high molecular weight glutenin subunit transgenes.
The composition of high molecular weight (HMW) subunits of glutenin determines the gluten strength and influences the baking… 
2001
2001
Synthesis, expression and characterisation of peptides comprised of perfect repeat motifs based on a wheat seed storage protein.
2000
2000
New approach for separating Bacillus subtilis metalloprotease and alpha-amylase by affinity chromatography and for purifying neutral protease by hydrophobic chromatography.
Highly Cited
2000
Highly Cited
2000
Qualitative and quantitative analysis of wheat gluten proteins by liquid chromatography and electrospray mass spectrometry.
Based on analysis by liquid chromatography/electrospray ionisation mass spectrometry, we have developed a new method for fast and… 
Highly Cited
1999
Highly Cited
1999
Deduced Amino Acid Sequence of an α-Gliadin Gene from Spelt Wheat (Spelta) Includes Sequences Active in Celiac Disease
ABSTRACT The complete amino acid sequence of an α-type gliadin from spelt wheat (spelta) has been deduced from the cloned DNA… 
1997
1997
Gum 질, 지방질 및 활성 Gluten 첨가에 따른 쌀빵 특성 비교
Gluten 대체 재료로써 gum질과 지방질 및 활성 gluten을 첨가하여 쌀빵의 특성을 비교 검토 하였다. 실험에 사용한 모든 종류의 gum질 첨가에 의해서 쌀빵의 제조는 가능하였으며, 특히 3% hydroxypropyl… 
Highly Cited
1995
Highly Cited
1995
Effects of certain breadmaking oxidants and reducing agents on dough rheological properties
A dynamic rheometer was used to characterize the effect of glutathione, potassium bromate, and two ascorbic acid isomers on the… 
Highly Cited
1973
Highly Cited
1973
Isolation and characterization of gliadin-like subunits from glutenin
The polypeptide subunits of wheat glutenin obtained after reductive cleavage of disulphide bonds have been separated into 2… 
1968
1968
Aminoethylation and fractionation of glutenin: evidence of differences from gliadin.
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