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Relevant bibliographies by topics / Gluten proteins

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Academic literature on the topic 'Gluten proteins'

Author: Grafiati

Published: 7 July 2024

Last updated: 31 July 2025

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Journal articles on the topic "Gluten proteins"

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Yang, Tao, Pei Wang, Qin Zhou, et al. "Effects of Different Gluten Proteins on Starch’s Structural and Physicochemical Properties during Heating and Their Molecular Interactions." International Journal of Molecular Sciences 23, no. 15 (2022): 8523. http://dx.doi.org/10.3390/ijms23158523.

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Starch–gluten interactions are affected by biopolymer type and processing. However, the differentiation mechanisms for gluten–starch interactions during heating have not been illuminated. The effects of glutens from two different wheat flours (a weak-gluten (Yangmai 22, Y22) and a medium-strong gluten (Yangmai 16, Y16)) on starch’s (S) structural and physicochemical properties during heating and their molecular interactions were investigated in this study. The results showed that gluten hindered the gelatinization and swelling of starch during heating when temperature was below 75 °C, due to c

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Wieser, Herbert. "Chemistry of gluten proteins." Food Microbiology 24, no. 2 (2007): 115–19. http://dx.doi.org/10.1016/j.fm.2006.07.004.

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Ortolan, Fernanda, Karoline Urbano, and Caroline Joy Steel. "Simple tests as tools for vital wheat gluten evaluation." British Food Journal 120, no. 7 (2018): 1590–99. http://dx.doi.org/10.1108/bfj-06-2017-0356.

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Purpose The purpose of this paper is to evaluate the viscoelastic quality of commercial vital wheat glutens from different origins (A and B) through simple tests, and correlate these results with dough rheological parameters measured using more complex equipment (farinograph and extensograph) and with bread quality characteristics (specific volume and crumb firmness) obtained from wheat flour fortified with 7 g/100 g of vital gluten. Design/methodology/approach For the evaluation of vital gluten quality, two commercial vital wheat gluten named A and B were used. The simple tests performed with

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Skendi, Adriana, Maria Papageorgiou, and Theodoros Varzakas. "High Protein Substitutes for Gluten in Gluten-Free Bread." Foods 10, no. 9 (2021): 1997. http://dx.doi.org/10.3390/foods10091997.

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Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins. A comparison with animal-based gluten-free proteins is made reporting on different high protein sources of animal origin. Sea microorganisms- and insect-based proteins are also mentioned, and the optimization of the structure of gluten-free bread with added high protein sources is highlighted along with protein digestibility issues. The latter is an issue for consideration tha

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Kharrazian, Datis. "Gluten Ataxia Associated with Dietary Protein Cross-Reactivity with GAD-65." Reports — Medical Cases, Images, and Videos 3, no. 3 (2020): 24. http://dx.doi.org/10.3390/reports3030024.

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Cross-reactivity occurs when antibodies formed against an antigen have amino acid sequence homology with another target protein. This allows antibodies formed against the antigen to also bind to similar proteins that share structural similarity. Autoimmune reactions to gluten can lead to sporadic ataxia in susceptible genotypes due to cross-reactivity. With gluten ataxia, dietary consumption of gluten proteins induce immunological cross-reactivity with glutamic-acid decarboxylase-65 (GAD-65) target proteins found in the cerebellum. Implementation of a strict gluten-free diet has been shown to

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Van Buiten, Charlene B., and Ryan J. Elias. "Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols." International Journal of Molecular Sciences 22, no. 2 (2021): 595. http://dx.doi.org/10.3390/ijms22020595.

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Celiac disease is an autoimmune disorder characterized by a heightened immune response to gluten proteins in the diet, leading to gastrointestinal symptoms and mucosal damage localized to the small intestine. Despite its prevalence, the only treatment currently available for celiac disease is complete avoidance of gluten proteins in the diet. Ongoing clinical trials have focused on targeting the immune response or gluten proteins through methods such as immunosuppression, enhanced protein degradation and protein sequestration. Recent studies suggest that polyphenols may elicit protective effec

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Van Buiten, Charlene B., and Ryan J. Elias. "Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols." International Journal of Molecular Sciences 22, no. 2 (2021): 595. http://dx.doi.org/10.3390/ijms22020595.

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Celiac disease is an autoimmune disorder characterized by a heightened immune response to gluten proteins in the diet, leading to gastrointestinal symptoms and mucosal damage localized to the small intestine. Despite its prevalence, the only treatment currently available for celiac disease is complete avoidance of gluten proteins in the diet. Ongoing clinical trials have focused on targeting the immune response or gluten proteins through methods such as immunosuppression, enhanced protein degradation and protein sequestration. Recent studies suggest that polyphenols may elicit protective effec

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Mariann Móré, Zoltán Győri, and Péter Sipos. "The relationship between gluten proteins and baking quality." Acta Agraria Debreceniensis, no. 48 (July 31, 2012): 117–22. http://dx.doi.org/10.34101/actaagrar/48/2465.

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Wheat, one of the most important cereals, is grown on the largest area in Hungary. During hydration of storage proteins of wheat – gliadin and glutenin – the gluten complex is evolved. The gliadin is responsible for the extensibility of gluten complex as well as the glutenin for the strength of gluten. The structure, composition and rheological properties of gluten proteins influence significantly the baking quality. The gliadin/glutenin ratio and the quality and structure of glutenin fraction play the most important role in evolving gluten complex. Changes in the steps of breadmaking technolo

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Marcela, Sluková, Levková Julie, Michalcová Alena, Horáčková Šárka, and Skřivan Pavel. "Effect of the dough mixing process on the quality of wheat and buckwheat proteins." Czech Journal of Food Sciences 35, No. 6 (2017): 522–31. http://dx.doi.org/10.17221/220/2017-cjfs.

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The changes in the structure of cereal proteins during the mixing of flour into dough was described and evaluated. Wheat gliadins and glutenins (gluten proteins) have unique physical properties and play an important role in breadmaking. The effect of mixing time on the formation and the structure of the gluten network was determined using scanning electron microscopy (SEM). Buckwheat flour (gluten-free) was used to compare the development of structure during the mixing process.

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Gibson, Peter R., Jane G. Muir, and Evan D. Newnham. "Other Dietary Confounders: FODMAPS et al." Digestive Diseases 33, no. 2 (2015): 269–76. http://dx.doi.org/10.1159/000371401.

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Background: While it is well documented and widely appreciated that ingestion of wheat (and less so rye and barley) is associated with gastrointestinal symptoms such as bloating or abdominal pain, the component of wheat to which such an effect is attributed is less well established. Key Messages: Wheat is a complex of proteins (80% gluten, 20% metabolic proteins), carbohydrates (starch, non-starch polysaccharides, fructans), lipids and other components. The majority of attention has focused on gluten as the culprit in triggering symptoms, but re-challenge studies have nearly all used wheat flo

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Dissertations / Theses on the topic "Gluten proteins"

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Dupuis, Brigitte. "Effects of dough mixing on gluten proteins." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp02/NQ41606.pdf.

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Wright, Richard James. "Biochemical studies of the gluten proteins in developing spring wheat and environmental effects on the gluten proteins in winter wheat." Thesis, University of Bristol, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.390794.

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Wu, Qiong. "Biofoams and Biocomposites based on Wheat Gluten Proteins." Doctoral thesis, KTH, Fiber- och polymerteknologi, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-207778.

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Novel uses of wheat gluten (WG) proteins, obtained e.g. as a coproduct from bio-ethanol production, are presented in this thesis. A flame-retardant foam was prepared via in-situ polymerization of hydrolyzed tetraethyl orthosilicate (TEOS) in a denatured WG matrix (Paper I). The TEOS formed a well-dispersed silica phase in the walls of the foam. With silica contents ≥ 6.7 wt%, the foams showed excellent fire resistance. An aspect of the bio-based foams was their high sensitivity to fungi and bacterial growth. This was addressed in Paper II using a natural antimicrobial agent Lanasol. In the sam

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Thompson, Stephanie Anne. "Engineering of wheat gluten proteins using a baculovirus vector." Thesis, University of Oxford, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.315882.

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Smith, Brennan M. "Characterization and functionality of carob germ proteins." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1659.

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Mateos, Ana Rodriguez. "Tyrosine crosslinking of wheat gluten proteins and its functional significance." Thesis, University of Reading, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.434111.

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Mattioni, Bruna. "Effect of wheat processing and genotype on the gluten proteins." reponame:Repositório Institucional da UFSC, 2017. https://repositorio.ufsc.br/xmlui/handle/123456789/177880.

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Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2017.<br>Made available in DSpace on 2017-08-01T04:15:06Z (GMT). No. of bitstreams: 1 348596.pdf: 2480210 bytes, checksum: 254174b55dd985fe8496c68ad4b4058e (MD5) Previous issue date: 2017<br>Abstract : Wheat is worldwide utilized as a food grain since the late Stone Age and cultivated since 5000 b.c.. From wheat flour a diversity of baked products can be made because the unique ability of form a viscoelastic dough, characteristic controlle

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Greenfield, Julia Josephine Anna. "Heterologous expression of modified wheat and barley storage proteins for structural and biophysical studies." Thesis, University of Bristol, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.336868.

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Smith, Frances. "Patterns and pathways of proteolysis of gluten proteins in the gastrointestinal tract." Thesis, University of Manchester, 2017. https://www.research.manchester.ac.uk/portal/en/theses/patterns-and-pathways-of-proteolysis-of-gluten-proteins-in-the-gastrointestinal-tract(b3767aaa-19b8-4187-95a5-59bf5797ac11).html.

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Introduction: Wheat is one of the most cultivated cereal grains in the world and is used for the manufacture of a wide range of food products; however its consumption has been linked to several health issues. Food products containing wheat flour commonly elicit a high glycaemic response (GR) through rapid breakdown of starch and absorption of the resulting glucose. Regular over-consumption of such foods has been linked to obesity and development of type 2 diabetes. Dietary fibre may alter GR after meal consumption indirectly through modification of chyme viscosity. Wheat can also elicit immune

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Stathopoulos, Constantinos Evangelou. "The role of gluten proteins in gas cell stabilisation in dough during baking." Thesis, University of Reading, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.408984.

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Books on the topic "Gluten proteins"

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Lafiandra, Domenico, S. Masci, and R. D'Ovidio, eds. Gluten Proteins. Royal Society of Chemistry, 2004. http://dx.doi.org/10.1039/9781847552099.

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International Workshop on Gluten Proteins (4th 1990 Winnipeg, Man.). Gluten proteins 1990. Edited by Bushuk Walter and American Association of Cereal Chemists. American Association of Cereal Chemists, 1992.

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Commission, United States International Trade. Wheat gluten. U.S. International Trade Commission, 1998.

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United States International Trade Commission. Wheat gluten. U.S. International Trade Commission, 1998.

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Radomír, Lásztity, and Békés F, eds. Proceedings of the 3rd International Workshop on Gluten Proteins, Budapest, Hungary, May 9-12, 1987. World Scientific, 1987.

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Ballantyne, Sarah. The paleo approach cookbook: A detailed guide to heal your body and nourish your soul. Victory Belt Publishing, Inc., 2014.

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Marsden, Keris. The Paleo primer: A jump-start guide to losing body fat and living primally! Primal Blueprint Publishing, 2013.

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Lafiandra, Domenico, S. Masci, and R. D'Ovidio. Gluten Proteins. Royal Society of Chemistry, The, 2007.

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(Editor), George L. Lookhart, and Perry K. W. Ng (Editor), eds. Gluten Proteins 2006. Amer Assn of Cereal Chemists, 2007.

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Bushuk, W. Gluten Proteins 1990. American Association of Cereal Chemists, 1991.

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Book chapters on the topic "Gluten proteins"

1

Yazar, Hayrullah, and Yıldırım Kayacan. "Gluten and Gluten-Free Diets." In Plant and Animal Proteins in Health and Disease Prevention. CRC Press, 2025. https://doi.org/10.1201/9781003597926-31.

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Schein, Catherine H. "Minding the Ps and Qs of Gluten." In Conditionally Toxic Proteins. CRC Press, 2023. http://dx.doi.org/10.1201/9781003333319-4.

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Kilic, Hasan. "Effect of Genotype-Environment Interaction on Grain Protein Content of Wheat." In Alternative Protein Sources. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053359289.1.

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Proteins form the structure of the smallest part of the body, the cell, and the enzymes that catalyse metabolic processes. Approximately 21% of the protein obtained from various sources comes from wheat, which is of strategic importance and created to be suitable for human nature. Wheat, especially durum wheat kernels, contains an average of 8-14% protein, but this ratio is significantly affected by environmental conditions. In particularly, soil nitrogen levels and weather conditions during the grain filling period, in interaction with the genotype, are closely related to the protein content

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de Graaf, L. A., P. Kolster, and J. M. Vereijken. "Modification of Wheat Gluten for Non-food Applications." In Plant Proteins from European Crops. Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-662-03720-1_56.

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Belderok, B., J. Mesdag, and D. A. Donner. "Survey of gluten proteins and wheat starches." In Bread-making quality of wheat. Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-017-0950-7_4.

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Li, Haili, Keren Byrne, Crispin A. Howitt, and Michelle L. Colgrave. "Efficient Extraction and Digestion of Gluten Proteins." In Functional Proteomics. Springer New York, 2018. http://dx.doi.org/10.1007/978-1-4939-8814-3_22.

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Gontard, N., and S. Guilbert. "Edible and/or Biodegradable Wheat Gluten Films and Coatings." In Plant Proteins from European Crops. Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-662-03720-1_54.

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Guerrieri, N., V. Lavelli, and P. Cerletti. "The Gluten Complex Studied by Urea Denaturation and Red-ox Titration." In Plant Proteins from European Crops. Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-662-03720-1_41.

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Mangavel, C., A. C. Sanchez, Y. Popineau, and J. Gueguen. "Film formation from wheat gluten proteins by FTIR spectroscopy." In Spectroscopy of Biological Molecules: New Directions. Springer Netherlands, 1999. http://dx.doi.org/10.1007/978-94-011-4479-7_13.

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Bergthaller, W., H. Themeier, and M. G. Lindhauer. "Wheat Gluten Modification by Alkaline Treatment and Succinylation in a Semi-technical Process." In Plant Proteins from European Crops. Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-662-03720-1_49.

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Conference papers on the topic "Gluten proteins"

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M, Amrutha H., Nakshitha N, Sushma M, M. S. Upamanyu, R. S. Upendra та Karthik R. "Maximum Likelihood based Phylogenetic Analysis of Candida Auris considering β-1,3-D-glucan synthase Protein". У 2024 International Conference on Advances in Computing, Communication and Materials (ICACCM). IEEE, 2024. https://doi.org/10.1109/icaccm61117.2024.11059174.

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Siti Djenar, Nancy, Retno Dwi Jayanti, Wilson Wilson, and Zharfan Mazaya Qinthara. "The Effect of Sodium Sulfite with Varying Concentration on the Separation of Gliadin from Gluten." In 4th International Seminar on Fundamental and Application of Chemical Engineering. Trans Tech Publications Ltd, 2024. http://dx.doi.org/10.4028/p-7zcsrd.

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Gluten is a protein that gives a chewy characteristic to wheat flour-based foods. Gluten consists of glutenin and gliadin linked by disulfide bonds in which gliadin gives the viscosity and extensibility properties of gluten. Based on its properties, gliadin has great potential as a biomaterial and has been widely used in both the pharmaceutical and food industries. The separation between gliadin and glutenin generally uses alcohol such as 60-70% ethanol and 1-propanol. However, this method is inefficient and can cause environmental pollution. Another method is to add a food grade aqueous acidi

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Joye, Iris. "Gluten as a unique protein building cereal product structure, is there an alternative?" In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nszg5126.

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As a highly functional ingredient, gluten plays a vital structure-building role in a diversity of cereal products. However, an estimated 6% of the Canadian population is sensitive to gluten consumption and should, hence, avoid including gluten in their diet. This has led to the development of a range of food products that are gluten-free of which some focus on the use of alternative cereal proteins such as zein. The unique viscoelastic properties of gluten, however, are not that easy to replicate. The aim of the here presented work was to (i) better understand the structure of gluten in a comp

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Athamneh, Ahmad, and Justin Barone. "Enzyme-Mediated Self-Assembly of Highly Ordered Structures From Disordered Proteins." In ASME 2008 Conference on Smart Materials, Adaptive Structures and Intelligent Systems. ASMEDC, 2008. http://dx.doi.org/10.1115/smasis2008-540.

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Trypsin hydrolysis of wheat gluten produced glutamine-rich short peptides with a tendency to self-assemble into supermolecular structures extrinsic to native wheat gluten. Fourier transform infrared and X-ray diffraction data suggested that the new structures formed resembled that of cross-β amyloid fibrils found in some insect silk and implicated in prion diseases. The superstructures were about 10 μm in diameter with clear right-handed helical configuration and appeared to be bundles of smaller fibrils of about 63 nm in diameter. Results demonstrate the potential for utilizing cheap protein

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Konarev, Alexander V., I. Senderskiy, A. Tsarev, et al. "Gluten hydrolysing proteases of Sunn pest Eurygaster integriceps Put. and related wheat bugs." In 2nd International Scientific Conference "Plants and Microbes: the Future of Biotechnology". PLAMIC2020 Organizing committee, 2020. http://dx.doi.org/10.28983/plamic2020.126.

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Wheat bug salivary gland proteases injected into grain damage gluten proteins responsible for bread quality. The restriction of the activity of these enzymes could be a safe for humans and the environment approach to reduce the detriment.

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Sharikov, A. Yu, V. V. Ivanov, E. N. Sokolova, M. V. Amelyakina, and Elena Serba. "TECHNOLOGICAL ASPECTS OF OBTAINING GLUTEN-FREE CEREAL PRODUCTS BASED ON BIOCATALYTIC AND HYDROTHERMOMECHANICAL PROCESSES." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-152.

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Gluten-free snacks technology based on the enzymatic hydrolysis of wheat proteins by specific proteases and extrusion of the hydrolysate in a mixture with other gluten-free raw materials has been developed. It’s shown that increase of the hydrolysate content in the extruded mixture from 15 to 35% deteriorates the structural and mechanical characteristics of the extrudates. The technical solution to this problem is the use of a system for steam from the extruder chamber, which makes it possible to process high-moisture mixtures without loss of product quality

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L'Hocine, Lamia, Allaoua Achouri, Emily Mason, and Mélanie Pitre. "Allergenicity risk assessment of glabrous canaryseed as novel food protein source." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/hyzq5376.

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Glabrous canaryseed, a novel cereal grain, is emerging as a valuable source of plant proteins due to its high content in protein (22%). This true cereal was approved for human consumption in Canada and the United States, and as part of the regulatory safety assessment, its allergenic potential was evaluated. Canaryseed was found to be gluten-free and thus, suitable for individuals with celiac disease, however, possible allergic cross-reactivity between canaryseed and wheat was also revealed. Based on these findings, a cautionary labelling alluding to the potential of allergic reaction is reque

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Calmas, Valentina, Olga Tabunscic, and Svetlana Fedorciucova. "The study on gluten-free pasta made from amaranth, buckwheat and sorghum flour." In The 8th International Conference "Management Strategies and Policies in the Contemporary Economy". Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/icspm2023.37.

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There is a huge number of people in our country who suffer from celiac disease. Nowadays this problem is a very serious one not just for Republic of Moldova and also for all continents and countries. This disease is one of the most common chronic digestive ailments. The existence of people affected by this disease implies the presence of gluten-free products on the consumer market. Wheat flour products are prohibited in this diet. They have to be replaced with products made from non bread flours, obtained from cereals whose proteins do not contain gluten. The purpose of the study: the developm

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Costa, Mylena Lillyan Alves da, and Mauricio Johnny Loos. "Manufacturing process and research into the acceptability of special-shaped bread with partial replacement of wheat flour with green banana flour in a small bakery." In I Seven International Engineering Congress. Seven Congress, 2024. http://dx.doi.org/10.56238/seveniengineering-027.

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By definition, bread is the product obtained by baking, under technologically appropriate conditions, a dough, whether fermented or not, prepared with wheat flour and/or other flours that naturally contain gluten-forming proteins or added thereto, and water, which may contain other ingredients. Wholemeal bread is defined as a product prepared, necessarily, with wheat flour and whole wheat flour and/or wheat fiber and/or wheat bran (BRASIL, 2000).

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Lupascu, Galina, Svetlana Gavzer, Nicolae Cristea, Angela Rudacova, and Ala Cherdivara. "Studies of variability and inheritability of productivity and quality characters in common wheat." In Conferința științifică națională cu participare internațională "Integrare prin cercetare și inovare", dedicată Zilei Internaționale a Științei pentru Pace și Dezvoltare. Moldova State University, 2025. https://doi.org/10.59295/spd2024n.16.

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The article presents the results of the genetic-environmental control study of the productivity elements of the common autumn wheat spike (7 genotypes during the years 2020-2022). The objects of the work: i) recording the elements of productivity; ii) establishing the weight (%) of the year, genotype, year x genotype interaction factors of in the source of variability character; iii) calculation of genetic parameters of variability and heritability, heritability coefficient; iv) determination of the biochemical quality of wheat grains. Research methods: biometric, biochemical, mathematical, st

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Reports on the topic "Gluten proteins"

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Anderson, Olin, and Gad Galili. Development of Assay Systems for Bioengineering Proteins that Affect Dough Quality and Wheat Utilization. United States Department of Agriculture, 1994. http://dx.doi.org/10.32747/1994.7568781.bard.

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The quality and utilization of wheat is largely dependent upon the exact physical/chemical properties of the doughs made from flour/water mixtures. Among the wheat seed components most correlated with dough visoelastic parameters are the high-molecular-weight (HMW) glutenin subunits whose disulfide cross-linked macropolymer is critical for dough functionality. We have used the tools of molecular biology, wheat transformation, heterologous expression of HMW-glutenin subunits in bacteria, and dough micro-mixing experiments to examine some of the molecular basis of HMW-glutenin functionality. In

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Johansson, Eva, and Pernilla Vallenback. Genomets inverkan på proteinkvalitet hos vete. Faculty of Landscape Architecture, Horticulture and Crop Production Science, Swedish University of Agricultural Sciences, 2024. http://dx.doi.org/10.54612/a.p58djsl9gn.

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Ett stort antal av vetets olika kromosomer hade en inverkan på proteinkvaliteten i vete. Vetemjölets bakningskvalitet och även användandet av vetet i andra sammanhang påverkas i hög grad av sammansättningen på proteinerna hos vetet och deras möjlighet att polymerisera och bilda komplexa nätverk. Sedan tidigare är det välkänt att specifika proteiner som kodas på kromosomerna 1A, 1B, 1D, 6A, 6B och 6D, spelar stor roll för bakningskvaliteten. Här visade sig dock gener på kromosom 3B vara av stor betydelse för polymeriseringen av stora proteinkomplex, och gener på i stort sett alla kromosomer spe

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Geppert, Taylor C., and Patrick J. Gunn. Effect of Excess Dietary Crude Protein from Corn Gluten Meal or Soybean Meal on Reproductive Function of Beef Cows Consuming Low Quality Forage. Iowa State University, 2015. http://dx.doi.org/10.31274/ans_air-180814-1271.

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Grussing, Taylor, Allison Meyer, and Patrick J. Gunn. Effect of Excess Metabolizable Protein Supplementation from Corn Gluten Meal or Soybean Meal on Plasma Amino Acid Concentrations of Beef Cows Consuming Low Quality Forage. Iowa State University, 2016. http://dx.doi.org/10.31274/ans_air-180814-412.

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Grussing, Taylor, Allison Meyer, and Patrick J. Gunn. Effect of Excess Metabolizable Protein Supplementation from Corn Gluten Meal or Soybean Meal on Plasma Amino Acid Concentrations of Beef Cows Consuming Low Quality Forage. Iowa State University, Digital Repository, 2016. http://dx.doi.org/10.31274/farmprogressreports-180814-2093.

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Fahima, Tzion, and Jorge Dubcovsky. Map-based cloning of the novel stripe rust resistance gene YrG303 and its use to engineer 1B chromosome with multiple beneficial traits. United States Department of Agriculture, 2013. http://dx.doi.org/10.32747/2013.7598147.bard.

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Research problem: Bread wheat (Triticumaestivum) provides approximately 20% of the calories and proteins consumed by humankind. As the world population continues to increase, it is necessary to improve wheat yields, increase grain quality, and minimize the losses produced by biotic and abiotic stresses. Stripe rust, caused by Pucciniastriiformisf. sp. tritici(Pst), is one of the most destructive diseases of wheat. The new pathogen races are more virulent and aggressive than previous ones and have produced large economic losses. A rich source for stripe-rust resistance genes (Yr) was found in w

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Anderson, Olin, Gad Galili, and Ann Blechl. Heterologous Expression of Wheat High Molecular Weight Glutenin Subunit Genes: Analysis and Modification of Protein Sequences Affecting Dough Quality. United States Department of Agriculture, 1993. http://dx.doi.org/10.32747/1993.7603826.bard.

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Wong, Eric A., and Zehava Uni. Nutrition of the Developing Chick Embryo: Nutrient Uptake Systems of the Yolk Sac Membrane and Embryonic Intestine. United States Department of Agriculture, 2012. http://dx.doi.org/10.32747/2012.7697119.bard.

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We have examined the developmental changes in composition, amount, and uptake of yolk nutrients (fat, protein, water and carbohydrates) and the expression ofnutrient transporters in the yolk sac membrane (YSM) from embryonic day 11 (Ell) to 21 (E21) and small intestine from embryonic day 15 (E15) to E21 in embryos from young (22-25 wk) and old (45-50 wk) Cobb and Leghorn breeder flocks. The developmental expression profiles for the peptide transporter 1 (PepTl), the amino acid transporters, EAAT3, CAT-1 and BOAT, the sodium glucose transporter (SGLTl), the fructose transporter (GLUT5), the dig

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Delmer, Deborah, Nicholas Carpita, and Abraham Marcus. Induced Plant Cell Wall Modifications: Use of Plant Cells with Altered Walls to Study Wall Structure, Growth and Potential for Genetic Modification. United States Department of Agriculture, 1995. http://dx.doi.org/10.32747/1995.7613021.bard.

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Our previous work indicated that suspension-cultured plant cells show remarkable flexibility in altering cell wall structure in response either to growth on saline medium or in the presence of the cellulose synthesis inhibitor 2,-6-dichlorobenzonitrile (DCB). We have continued to analyze the structure of these modified cell walls to understand how the changes modify wall strength, porosity, and ability to expand. The major load-bearing network in the walls of DCB-adapted dicot cells that lack a substantial cellulose-xyloglucan network is comprised of Ca2+-bridged pectates; these cells also hav

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Delmer, Deborah P., and Prem S. Chourey. The Importance of the Enzyme Sucrose Synthase for Cell Wall Synthesis in Plants. United States Department of Agriculture, 1994. http://dx.doi.org/10.32747/1994.7568771.bard.

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The goal of this work was to understand the role of the enzyme sucrose synthase (SuSy) in synthesis of cellulose and callose in plants. The work resulting from the this grant leads to a number of conclusions. SuSy clearly plays diverse roles in carbon metabolism. It can associate with the plasma membrane of cells undergoing rapid cellulose deposition, such as cotton fibers, developing maize endosperm, gravistimulated pulvini, and transfer cells of the cotton seed. It is also concentrated at sites of high callose deposition (tapetal cells; cell plates). When SuSy levels are lowered by mutation

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