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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

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18 relations

Narrower (7)

Glupearl 19SGlutelinsHordeinsSecalins
GlutenIn BloodPlant ProteinsProcess of secretion

Papers overview

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2011
2011
Immunochemical and mass spectrometry detection of residual proteins in gluten fined red wine.
Recently, wheat gluten has been proposed as technological adjuvant in order to clarify wines. However, the possibility that… 
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
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… 
1997
1997
Structure characterization of the central repetitive domain of high molecular weight gluten proteins. II. Characterization in solution and in the dry state
The structure of the central repetitive domain of high molecular weight (HMW) wheat gluten proteins was characterized in solution… 
1989
1989
Noodles. VIII. The effect of wheat flour lipids, gluten, and several starches and surfactants on the quality of oriental dry noodles
Removal of free lipids from hard wheat and soft wheat flours increased the whiteness and strength of the dry noodles; it… 
1968
1968
Aminoethylation and fractionation of glutenin: evidence of differences from gliadin.
1960
1960
The physical structure of wheat protein.
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