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Teses / dissertações sobre o tema "Gluten proteins"

Autor: Grafiati

Publicado: 7 de julho de 2024

Última modificação: 31 de julho de 2025

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Crockett, Rachel Lynn. "The Physicochemical Properties of Gluten-Free Dough with the Addition of Hydrocolloids and Proteins." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1251825675.

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12

Lidén, Maria. "Gut mucosal reactivity to gluten and cow's milk protein in rheumatic diseases." Uppsala : Acta Universitatis Upsaliensis : Univ.-bibl. [distributör], 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-110297.

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13

Kuktaitė, Ramunė. "Protein quality in wheat : changes in protein polymer composition during grain development and dough processing /." Alnarp : Dept. of Crop Science, Swedish Univ. of Agricultural Sciences, 2004. http://epsilon.slu.se/a499.pdf.

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14

Smith, Brennan M. "Functionality of corn and sorghum proteins in visco-elastic dough systems." Diss., Kansas State University, 2012. http://hdl.handle.net/2097/13655.

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Doctor of Philosophy<br>Food Science Institute<br>Fadi Aramouni<br>Scott Bean<br>Zein, the storage protein of corn, has been shown to form a wheat-like dough; however the exact mechanism is unknown since zein lacks the large polymeric proteins found in wheat. To understand how zein forms a dough, different reagents were added during mixing of zein. Salts from the Hofmeister series were used to determine how hydrophobic interactions influence zein’s dough forming ability. In addition, urea, ethanol, and beta mercaptoethanol (β-ME) were also tested to evaluate the effects of protein denaturatio

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15

Schmiele, Marcio 1979. "Interações físicas e químicas entre isolado protéico de soja e glúten vital durante a extrusão termoplástica a alta e baixa umidade para a obtenção de análogo de carne = Physical and chemical interactions between isolated soy protein and vital gluten during thermoplastic extrusion at high and low moisture content to obtain meat analogue." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255892.

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Orientador: Yoon Kil Chang<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-24T06:53:45Z (GMT). No. of bitstreams: 1 Schmiele_Marcio_D.pdf: 9722936 bytes, checksum: 95d9146270f349c5f3e7ad761ac0d266 (MD5) Previous issue date: 2014<br>Resumo: Os análogos de carne obtidos por extrusão termoplástica de proteínas vegetais são caracterizados pelo seu elevado teor proteico e estrutura semelhante às fibras da carne, envolvendo diversos tipos de ligações e/ou interações químicas entre as proteínas. O objetivo deste tr

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16

Gällstedt, Mikael. "Films and composites based on chitosan, wheat gluten or whey proteins -Their packaging related mechanical and barrier properties." Doctoral thesis, KTH, Fibre and Polymer Technology, 2004. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-3738.

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17

Van, der Mijnsbrugge Adriaan. "Mechano-chemical model study of the mixing process of water/flour mixtures in the context of the industrial wheat gluten-starch separation process." Thesis, Montpellier, SupAgro, 2015. http://www.theses.fr/2015NSAM0022.

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Le processus de séparation gluten-amidon est un des éléments clés du procédé de fractionnement de la farine de blé, pour la production d'amidon, de produits dérivés de l'amidon et de gluten de blé. Le procédé industriel comprend une étape de malaxage du mélange farine/eau, une étape de dilution de la pâte obtenue et enfin des opérations de séparation gluten-amidon par tamisage ou centrifugation. Le procédé industriel est très consommatoire en eau, et plusieurs flux d'eau sont recyclés des étapes situés en aval du procédé vers les étapes en amont comme la préparation et la dilution de la pâte.

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18

Alviola, Juma Novie Ayap. "Roles of carbohydrates and proteins in the staling of wheat flour tortilla." [College Station, Tex. : Texas A&M University, 2007. http://hdl.handle.net/1969.1/ETD-TAMU-1306.

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19

Pincemaille, Justine. "Interactions et assemblages de prolamines du blé." Thesis, Montpellier, 2018. http://www.theses.fr/2018MONTG056/document.

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Ce travail de thèse vise à apporter des connaissances structurales et fonctionnelles sur les protéines du gluten. Pour cela, nous utilisons les concepts et méthodes de la physique des polymères et de la matière molle. Plus précisément, nous optimisons un protocole d’extraction basé sur la séparation de phases liquide-liquide. Ce dernier permet d’obtenir des isolats de protéines à différents rapports massiques gluténines/gliadines que nous étudions ensuite dans un solvant eau/éthanol 50/50 (v/v). Les résultats, montrent que les protéines se comportent comme des chaînes de polymères en solvant θ

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20

Bagheri, Mehran. "Intrinsically Disordered Proteins: Mechanics, Assemblies, and Structural Transitions." Thesis, Université d'Ottawa / University of Ottawa, 2017. http://hdl.handle.net/10393/36576.

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Proteins are essential parts of living organisms that initiate and control almost all cellular processes. Despite the widely accepted belief that all functional proteins fold into stable and well-defined three-dimensional (3D) structures mandatory for protein activity, the existence of biologically functional disordered proteins has been increasingly recognized during past two decades. Proteins with inherent structural disorder, commonly known as intrinsically disordered proteins (IDPs), play many roles in a biological context. However, in contrast to their folded counterparts, they are dynami

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21

Correa, Delgado Sofía. "Caractérisation agronomique et des protéines du gluten de trois espèces de blés vêtus en région lyonnaise par une approche de recherche participative." Electronic Thesis or Diss., Lyon, École normale supérieure, 2023. http://www.theses.fr/2023ENSL0108.

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Dans un contexte de crise socio-écologique remettant en question la capacité du système agricole industriel à garantir la sécurité alimentaire et une alimentation de qualité, l’agroécologie émerge comme une alternative de plus en plus crédible. Un des majeurs fondements réside dans la réintroduction de biodiversité cultivée dans les systèmes agro-alimentaires. Cette thèse s’intéresse à trois espèces de blés marginales, appelées « blés vêtus » : l’engrain, l’amidonnier et le grand épeautre. Elle vise à évaluer leur viabilité agronomique, ainsi que leur qualité nutritionnelle, en particulier la

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22

Kühlsen, Nils. "Empfehlungen von Winterweizensorten im Organischen Landbau über die Kleberproteinfraktionen und deren Einfluß auf die Backqualität." Bonn : Institut für Lebensmittelwissenschaft und Lebensmittelchemie, der Rheinischen Friedrich-Wilhelms-Universität, 2001. http://hss.ulb.uni-bonn.de:90/ulb_bonn/diss_online/landw_fak/2001/kuehlsen_nils/0198.pdf.

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23

Le, Roux Christine. "Contribution a l'etude des interactions lipides-proteines dans les produits cerealiers de cuisson : proprietes physico-chimiques des lipides endogenes et exogenes dans les pates et le gluten de ble tendre." Nantes, 1987. http://www.theses.fr/1987NANT2042.

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L'organisation, la structure et la dynamique des lipides ont ete etudiees dans les pates et le gluten de ble tendre en associant des techniques physiques et biochimiques adaptees a l'etude de ces milieux. La resonnance magnetique nucleaire du phosphore et la microscopie-cryofracture ont permis de montrer que, dans le gluten, les lipides du ble sont organises en vesicules dont la dynamique au cours des traitements thermiques et mecaniques depend des proprietes viscoelastiques des proteines du gluten. A l'inverse des modeles proposes jusqu'a present, les resultats obtenus montrent que les seuls

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24

Antonsson, Cecilia. "Mjölk, gluten och ADHD : En litteraturundersökning om mjölk och glutens påverkan hos barn med ADHD." Thesis, Karlstads universitet, Fakulteten för hälsa, natur- och teknikvetenskap (from 2013), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-31551.

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Attention Deficit Hyperactivity Disorder (ADHD) is becoming a more common diagnosis of younger children. In recent years the perception that some ingredients in our food may have a negative effect regarding the symptoms in children with ADHD has grown stronger. Children with ADHD often suffer from irritated bowel syndromes which affect their ability to digest food. This may result in malnutrition as well as a release of substances that are harmful.The purpose of this report is to compile and illustrate the knowledge of how special food, particular milk protein and gluten, may affect the sympto

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25

Pratt, Kathryn Alice. "Expression of wheat gluten protein in yeast." Thesis, University of Kent, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.236722.

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26

Coleman, Jennifer Marie. "Assessing the Potential Use of Teff as an Alternative Grain Crop in Virginia." Thesis, Virginia Tech, 2012. http://hdl.handle.net/10919/77012.

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Teff (Eragrostis tef (Zucc.)) is an annual, warm-season cereal crop most notable for its gluten-free, nutrient-packed seed. Experiments were conducted in two regions of Virginia (Blacksburg and Steeles Tavern) in 2010 and 2011 to determine the grain production potential of two teff varieties (brown and white). Additionally, commercially purchased teff flour was evaluated for its suitability in producing a satisfactory baked product. Teff varieties were planted in early June and July at a seeding rate of 6 kg PLS ha??. Nitrogen fertilizer was applied at planting in the form of urea at a rate of

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27

Nordqvist, Petra. "Exploring the Wood Adhesive Performance of Wheat Gluten." Doctoral thesis, KTH, Ytbehandlingsteknik, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-94883.

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The increasing environmental concern has reawakened an interest in materials based on renewable resources as replacement for petroleum-based materials. The main objective of this thesis was to explore plant proteins, more specifically wheat gluten, as a binder in wood adhesives intended for typical solid wood applications such as furniture and flooring. Alkaline and acidic dispersions of wheat gluten were used as wood adhesives to bond together beech wood substrates. Soy protein isolate was used as a reference. The tensile shear strengths of the substrates were measured for comparison of bond

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28

Castro, Inar Alves de. "Modelagem e otimização de propriedades nutricionais e sensoriais de misturas protéicas através da metodologia estatística de superfície de resposta." Universidade de São Paulo, 1999. http://www.teses.usp.br/teses/disponiveis/89/89131/tde-19032008-102256/.

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Gelatina Hidrolisada (GH), Glúten de Trigo (GT) e Isolado Protéico de Soja (IPS) foram misturados em diferentes proporções com o objetivo de substituir proteínas lácteas em uma formulação alimentícia utilizada em programas institucionais de alimentação escolar, buscando-se uma redução de custos sem alterações significativas das propriedades nutricionais e sensoriais do produto final. A qualidade nutricional das misturas foi avaliada de acordo com os métodos \"Escore Químico corrigido pela Digestibilidade PDCAAS\" e \"Razão de Eficiência Protéica - NPR\". As misturas, aplicadas àformulação de u

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29

Alldrick, S. P. "Protein deposition in wheat grains." Thesis, University of Nottingham, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.378482.

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30

Porubiaková, Otília. "Sledování změn obsahu proteinů lepku v průběhu technologie výroby piva." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2018. http://www.nusl.cz/ntk/nusl-376783.

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The aim of thesis was monitoring of changes in the content of gluten proteins in the biotechnological process of beer production. During the production process of wheat and barley beer, the samples were collected and analysed using the electrophoresis and immunoassay method. The results of the analyses were compared with commercial Czech beers. The theoretical part contains description and composition of gluten proteins, malt and beer technology, the changes that occur in this process, and methods of gluten proteins analysis. The experimental part contains procedures for laboratory production

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31

Park, Jin Gyoon. "Function of Cytoskeletal Proteins in GLUT4 Vesicle Transport in Adipocytes: Dissertation." eScholarship@UMMS, 2003. http://escholarship.umassmed.edu/gsbs_diss/273.

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Insulin stimulates glucose uptake in adipose and muscle cells via translocation of the intracellular vesicles containing GLUT4. It was largely unknown whether and/or how the signaling molecules such as PI 3-kinase and Akt regulate the mechanical movements of the GLUT4-containing vesicles. Hence, this study was performed to test the hypothesis that actin and microtubules function in translocating GLUT4 vesicles. Treatments of insulin as well as endothelin-1 (ET-1), an insulin-mimicking peptide which does not act through PI 3-kinase, induced polymerization of actin without affecting the microtub

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32

Baudouin, Frédéric. "Influence des paramètres du procédé et des composants de la farine de blé sur la formation du réseau de gluten et son extraction." Thesis, Montpellier, SupAgro, 2012. http://www.theses.fr/2012NSAM0007.

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L'extraction du gluten et de l'amidon de la farine de blé est un procédé en pleine expansion avec le renchérissement des usages non-alimentaires de ces deux produits. Ce procédé repose sur l'aptitude des protéines du blé à former un réseau au cours du malaxage de suspensions farine / eau. Une difficulté majeure auquel ce procédé est confronté est la variabilité de cette aptitude selon la farine. L'enjeu de notre étude est de faire émerger les critères de composition des farines qui déterminent leur comportement dans le procédé amidonnier et de proposer des conduites du procédé adaptées. L'étud

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33

BOLLECKER, SOPHIE. "Modifications chimiques et enzymatiques des proprietes fonctionnelles des proteines du gluten de ble." Nantes, 1991. http://www.theses.fr/1991NANT2018.

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La modification chimique du gluten ou de ses fractions gliadines et glutenines a montre l'interet de la desamidation pour solubiliser ces proteines de reserve, qui possedent des lors, a ph neutre ou basique, de tres bonnes proprietes tensioactives (formation et stabilisation de mousses et d'emulsions) comparables a celles d'autres proteines alimentaires. D'autre part, les travaux sur la desamidation de fractions purifiees du gluten ont permis de proposer quelques mecanismes d'adsorption dans le cadre de l'etude structure/fonction

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34

Lidén, Maria. "Gut Mucosal Reactivity to Gluten and Cow´s Milk Protein in Rheumatic Diseases." Doctoral thesis, Uppsala universitet, Institutionen för medicinska vetenskaper, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-110297.

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This thesis comprised patients with chronic rheumatic diseases. The studies aimed to elucidate food sensitivity by measuring mucosal inflammatory reactivity and thereby a possible link between the gut and joints. In all the studies, the mucosal path technique was used to evaluate the rectal mucosal response to rectal challenge with gluten and/or cow’s milk protein (CM). In some patients with primary Sjögren’s syndrome (pSS) and the genetic susceptibility genes HLA DQ2, mucosal reactivity measured with nitric oxide (NO) was found after rectal gluten challenge without detectable serum antibodies

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35

Yamamoto, Yuji. "Constitutively Active Mitogen-Activated Protein Kinase Kinase Increases GLUT1 Expression and Recruits Both GLUT1 and GLUT4 at the Cell Surface in 3T3-L1 Adipocytes." Kyoto University, 2001. http://hdl.handle.net/2433/150590.

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36

Pereira, Vinit. "Novel proteins associated with GLUT4 vesicle subcellular traffic." Thesis, University of Bath, 2014. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.642051.

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37

Pryor, Paul Robert. "Insulin-regulated signalling proteins involved in GLUT4 trafficking." Thesis, University of Bath, 1999. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.311250.

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38

Macdonald, Rebecca Joanne. "Investigations into the Pilot Scale Separation of Protein and Starch Biopolymers from Oat Cereal." Thesis, University of Canterbury. Chemical and Process Engineering, 2010. http://hdl.handle.net/10092/5073.

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Cereals contain naturally occurring biopolymers (for example proteins and starches) that can be used as renewable raw materials in a variety of speciality chemical applications. The separation of protein and starch biopolymers from wheat is well established and relies on a group of proteins called glutens that have a unique network-forming functionality. Oat and other cereals do not naturally contain these gluten proteins and typically rely on chemical-based separation techniques which alter the chemical and physical structures and damage the inherent natural functionality of the biopolymers

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39

Stonestreet, Normell Jhoe de Mesa. "Processing and characterization of sorghum protein concentrates using extrusion-enzyme liquefaction." Diss., Kansas State University, 2011. http://hdl.handle.net/2097/11994.

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Doctor of Philosophy<br>Department of Grain Science and Industry<br>Sajid Alavi<br>Sorghum grain (Sorghum bicolor) is safe for consumption by individuals afflicted with celiac disease, and its proteins can be used as a supplement in gluten-free foods. However, utilization of sorghum in human foods is limited by the poor digestibility and lack of functionality of its proteins, which result from their entrapment in protein bodies, tight association with starch, and high degree of cross-linking induced by cooking. The first part of this study presents an extensive review of current methods for

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40

Latham, Catherine F. M. "Molecular interactions of Munc18c and GLUT4-associated SNARE proteins /." St. Lucia, Qld, 2004. http://adt.library.uq.edu.au/public/adt-QU20050607.173403/index.html.

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41

Gupta, Ram Bilas. "Low-Molecular-Weight subunits of glutelin in wheat and related species : their characterization, genetics and relation to bread-making quality." Title page, contents and summary only, 1989. http://web4.library.adelaide.edu.au/theses/09PH/09phg977.pdf.

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42

Olabarrieta, Idoia. "Strategies to improve the aging, barrier and mechanical properties of chitosan, whey and wheat gluten protein films." Doctoral thesis, Stockholm, 2005. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-208.

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43

Roberts, Ryan. "Understanding the mechanism of texturization, and the relationship between properties of wheat gluten and texturized vegetable protein." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/16761.

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Master of Science<br>Department of Grain Science and Industry<br>Sajid Alavi<br>Texturized vegetable protein (TVP) based foods offer several advantages compared to animal protein, including lower costs and improved health benefits. Wheat gluten is often processed using extrusion to produce TVP. Processing aids, such as reducing agents (example, cysteine and sodium metabisulfite) and pH modifiers (example, tetra potassium phosphate) aid in texturization. Reduction of sulfhydryl groups, cleavage of disulfide bonds, and reformation of bonds between elongated protein molecules results in protein a

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44

DE, SANTIS MICHELE. "Characterization of old and modern durum wheat genotypes in relation to gluten protein and dietary fibre composition." Doctoral thesis, Università di Foggia, 2016. http://hdl.handle.net/11369/363153.

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Old wheat varieties have been suggested to have greater health benefits compared with modern cultivars in relation to both bioactive components and gluten composition. However limited data are available supporting this hypothesis, in particular for durum wheat. So the purpose of this thesis was to improve our understanding of the influence of Italian 20th century breeding on the main grain quality characters. To this aim phenotyping of an old and a modern durum wheat group of genotypes was performed in relation to gluten and dietary fibre composition. The better gluten index observed in the mo

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45

Bellavista, Martina. "Studio della farina di Canapa come fonte proteica per l'arricchimento di prodotti da forno fermentati "gluten free"." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2019. http://amslaurea.unibo.it/17437/.

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I prodotti da forno gluten free sono naturalmente poveri di proteine e per l’industria alimentare l’arricchimento proteico di questi prodotti è un approccio necessario per derivare alimenti che abbiano un bilanciato profilo nutrizionale. Le farine gluten free più comuni sono quella di riso e di mais che hanno un apporto proteico basso, 6 e 7%. Queste farine hanno il maggior successo negli impasti e l’arricchimento proteico può essere fatto con l’aggiunta di una farina gluten free ricca di proteine come la farina di semi di canapa, che ne ha più del 30%. Questa farina identifica un prodotto anc

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Takeda, Shigeo. "Functionalization of Glucan Dendrimers and Bio-applications." Kyoto University, 2020. http://hdl.handle.net/2433/253505.

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Voller, Samuel W. "The impacts of wheat gluten products and short-chain fructooligosaccharides on the health and production of juvenile rainbow trout (Oncorhynchus mykiss)." Thesis, University of Plymouth, 2017. http://hdl.handle.net/10026.1/9826.

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Through the implementation of in vivo feeding trials, the efficacy of three wheat gluten (WG) products, vital (Amytex®), hydrolysed (Merripro®) and soluble hydrolysed (Solpro®) wheat gluten as replacement of soy protein concentrate, and scFOS prebiotic (Profeed®) supplementation were analysed to assess their impacts on intestinal health and production of juvenile rainbow trout. Microbial community analysis in experiment one revealed a degree of diet based modulation with 7.5% and 15% inclusions of wheat gluten (WG) products. Bacterial species diversity was significantly reduced with 15% hydrol

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Zottola, Ralph J. "Molecular Determinants of GLUT1: Structure and Function: A Dissertation." eScholarship@UMMS, 1994. https://escholarship.umassmed.edu/gsbs_diss/170.

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Hebert and Carruthers (1992) showed that the human erythrocyte glucose transporter is an allosteric complex of four GLUT1 proteins whose structure and substrate binding properties are stabilized by reductant-sensitive noncovalent subunit interactions. The GLUT1 tetramer dissociates into dimers upon exposure to reductant but subunits are not associated via disulfide bridges. Each subunit of SDS-denatured tetrameric GLUT1 exposes only two thiols while reduced denatured GLUT1 exposes all six sulfhydryl groups. They hypothesized that glucose transporter oligomeric structure and cooperative catalyt

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Leney, Sophie Elizabeth. "The Role of Rab11-Interacting Proteins in Insulin-stimulated GLUT4 translocation." Thesis, University of Bristol, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.486092.

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GLUT4 translocation to the plasma membrane underlies the ability of insulin to stimulate glucose uptake yet the complete signal transduction pathway and the molecular mechanisms underlying this event remain incompletely defined. In recent years, the family of small Rab GTPases have emerged as key players in all aspects of membrane trafficking and have therefore become of increasing interest to the GLUT4 trafficking field. The importance of Rab GTPases in the regulation of insulin-stimulated GLUT4 translocation recently gained further support following the identification of AS160, aRab GTPase A

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Cigánková, Michaela. "Změny v obsahu proteinů gliadinové frakce u čtyř odrůd pšenice při různých teplotách a stresu suchem." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2019. http://www.nusl.cz/ntk/nusl-401896.

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This diploma thesis deals with an influence of increasing temperature and water shortage on the content of gliadin proteins in four varieties of wheat: Bohemia, Pannonia, Tobak and RGT Reform. Samples were cultivated at 26, 29, 32, 35, 39 and 41 ° C. Due to the lack of culture samples at 41 ° C, these samples were not used for our experiment. Cultivation took place during flowering with sufficient moisture (with soil moisture higher than 70%) or under drought stress (with humidity below 30%). The A-PAGE method was used to separate gliadin fractions. Quantification was performed by computer den

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