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Wheat Gluten
Edited by
A S Tatham
A S Tatham
Cardiff Metropolitan University, UK
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Hardback ISBN-10:
0-85404-865-0
Hardback ISBN:
978-0-85404-865-6
PDF ISBN:
978-1-84755-237-2
No. of Pages:
564
Publication date:
30 Mar 2000
About this book
Bread, pasta, noodles ... some of the many ways in which humans consume wheat after processing has taken place. The gluten proteins of wheat grain, which determine the processing properties of wheat flour, have been the subject of intensive study for many years. The structures, genetics and functional properties of this unique group of proteins are the focus of this book. Providing a unique "snapshot" of the most exciting current research in the area, this wide-ranging book encompasses topics such as biotechnology; analysis, purification and characterization; quality testing; and environmental impacts. Contributions come from academia, government laboratories and industry throughout the world, and will be welcomed by practitioners in a variety of fields including the food, biological and agricultural sciences.
Wheat Gluten, The Royal Society of Chemistry, 2000.
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Wheat Gluten
$133.00
Table of contents
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Front coverByArthur S. TathamArthur S. TathamSenior ReporterSearch for other works by this author on:
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Front matterByArthur S. TathamArthur S. TathamSenior ReporterSearch for other works by this author on:
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PrefaceByArthur S. TathamArthur S. TathamSenior ReporterSearch for other works by this author on:
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ContentsByArthur S. TathamArthur S. TathamSenior ReporterSearch for other works by this author on:
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Genetics and quality correlationsp1-2ByArthur S. TathamArthur S. TathamSenior ReporterSearch for other works by this author on:
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The genetics of wheat gluten proteins: An overviewp3-10By
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Improved quality 1RS wheats via genetics and breedingp11-15By
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Characterisation of a LMW-2 type durum wheat cultivar with poor technological propertiesp16-19By
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Effect of the Glu-3 allelic variation on bread wheat gluten strengthp20-24By
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Relationship between breadmaking quality and seed storage protein composition of Japanese commercial hexaploid wheats (Triticum aestivum L.)p25-28By
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Isogenic bread wheat lines differing in number and type of high Mr. glutenin subunitsp29-33By
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Quantitative analyses of storage proteins of an old Hungarian wheat population using the SE-HPLC methodp34-37By
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Is the role of high molecular weight glutenin subunits (HMW-GS) decisive in determination of baking quality of wheat?p38-42By
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Low molecular weight glutenin subunit composition and genetic distances of South African wheat cultivarsp43-46By
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A new LMW-GS nomenclature for South African wheat cultivarsp47-50By
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Introduction of the D-genome related high- and low-Mr Glutenin subunits into durum wheat and their effect on technological propertiesp51-54By
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Effects of HMW glutenin subunits on some quality parameter of Portuguese landraces of Triticum aestivum ssp. vulgarep55-60By
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Genetic analysis of dough strength using doubled haploid linesp61-65By
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Relationship between allelic variation of Glu-1, Glu-3 and Gli-1 prolamin loci and baking quality in doubled haploid wheat populationsp66-70By
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Biotechnologyp71-72ByArthur S. TathamArthur S. TathamSenior ReporterSearch for other works by this author on:
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Improvement of wheat processing quality by genetic engineeringp73-76By
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Expression of HMW glutenin subunits in field grown transgenic wheatp77-79By
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Prolamin aggregation and mixing properties of transgenic wheat lines expressing 1Ax and 1Dx HMW glutenin subunit transgenesp80-83By
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Modification of storage protein composition in transgenic bread wheatp84-87By
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Transformation of commercial wheat varieties with high molecular weight glutenin subunit genesp88-92By
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Modification of the LMW glutenin subunit composition of durum wheat by microprojectile-mediated transformationp93-96By
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Genetic modification of the trafficking and deposition of seed storage proteins to alter dough functional propertiesp97-100By
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Production of transgenic bread wheat lines over-expressing a LMW glutenin subunitp101-104By
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PCR amplification and DNA sequencing of high molecular weight glutenin subunits 43 and 44 from Triticum tauschii accession TA2450p105-108By
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Characterizations of low molecular weight glutenin subunit genes in a Japanese soft wheat cultivar, Norin 61p109-112By
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Characterization of the LMW-GS gene family in durum wheatp113-116By
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Wheat-grain proteomics; the full complement of proteins in developing and mature grainp117-122By
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Gluten protein analysis, purification and characterizationp123-124ByArthur S. TathamArthur S. TathamSenior ReporterSearch for other works by this author on:
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Understanding the structure and properties of gluten: An overviewp125-131By
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A small scale wheat protein fractionation method using Dumas and Kjeldahl analysisp132-135By
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Analysis of gluten proteins in grain and flour blends by RP-HPLCp136-139By
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Reliable estimates of gliadin, total and unextractable glutenin polymers and total protein content, from single SE-HPLC analysis of total wheat flour protein extractp140-143ByChristine. Bar-L'Helgouac'hChristine. Bar-L'Helgouac'hSearch for other works by this author on:
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Use of a one-line fluorescence detection to characterize glutenin fraction in the separation techniques (SE-HPLC and RP-HPLC)p144-148By
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Extractability and size distribution studies on wheat proteins using flow-field flow fractionationp149-153By
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Durum wheat glutenin polymers: A study based on extractability and SDS-PAGEp154-157By
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Reactivity of anti-peptide antibodies with prolamins from different cerealsp158-161By
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Purification of y-type HMW-GSp162-165By
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Biochemical analysis of alcohol soluble polymeric glutenins, D-subunits and Omega gliandins from wheat cv. Chinese springp166-170By
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Isolation and characterization of the HMW glutenin subunits 17 and 18 D glutenin subunits from wheat isogenic line L88-31p171-174By
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Verification of the cDNA deduced sequences of glutenin subunits by MALDI-MSp175-178By
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Development of a novel cloning strategy to investigate the repetitive domain of HMW glutenin subunitsp179-182By
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Molecular structures and interactions of repetitive peptides based on HMW subunit 1Dx5p183-187By
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Characterisation and chromosomal localisation of C-Type LMW-GSp188-191By
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Characterization of a monoclonal antibody that recognises a specific group of LMW subunits of gluteninp192-195By
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Temperature induced changes in prolamin conformationp196-199By
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Characterisation of ω-Gliadins from different wheat speciesp200-203By
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Identification of wheat varieties using matrix-assisted laser desorption/ionization time-of flight mass spectrometryp204-208By
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Disulphide bonds and redox reactionsp209-210ByArthur S. TathamArthur S. TathamSenior ReporterSearch for other works by this author on:
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Quantitative determination and localisation of thiol groups in wheat flourp211-214By
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Gluten disulphide reduction using DTT and TCEPp215-218By
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Model studies on the reaction parameters governing the formation of disulphide bonds in LMW-type peptides by disulphide isomerase (DSI)p219-222By
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Oxidation of high and low molecular weight glutenin subunits isolated from wheatp223-226By
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Influence of the redox status of gluten protein SH groups on heat-induced changes in gluten propertiesp227-230By
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Effects of oxidoreductase enzymes on gluten rheologyp231-234By
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Glutathione: Its effect on gluten and flour functionalityp235-238By
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Redox reactions during dough mixing and dough resting: Effect of reduced and oxidised glutathione and L-ascorbic acid on rheological propeties of glutenp239-243By
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Redox reactions in dough: Effects on molecular weight of glutenin polymers as determined by flow FFF and MALLSp244-248By
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Bacterial expression, in vitro polymerisation and polymer tests in a model dough systemp249-253By
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In vitro polymerisation of sulphite-treated gluten proteins in relation with thiol oxidationp254-257By
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Modification of chain termination and chain extension properties by altering the density of cysteine residues in a model molecule: Effects on dough qualityp258-261By
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Effects of two physiological redox systems on wheat proteinsp262-266By
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Involvement of redox reactions in the functional changes that occur in wheat grain during post-harvest storagep267-270By
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Improvers and enzymic modificationp271-272ByArthur S. TathamArthur S. TathamSenior ReporterSearch for other works by this author on:
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Study of the effect of DATEMp273-276By
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Mechanism of the ascorbic acid improver effect on bakingp277-282By
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Degradation of wheat and rye storage proteins by rye proteolytic enzymesp283-286By
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Characterisation and partial purification of a gluten hydrolyzing proteinase from bug (Eurygaster spp.) damaged wheatp287-290By
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Effects of transglutaminase enzyme on gluten proteins from sound and bug- (Eurygaster spp.) damaged wheat samplesp291-295By
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Extracellular fungal proteinases target specific cereal proteinsp296-299By
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Study of the temperature treatment and lysozyme addition on formation of wheat gluten network: Influence on mechanical properties and protein solubilityp300-304By
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Quality testing, non-food usesp305-306ByArthur S. TathamArthur S. TathamSenior ReporterSearch for other works by this author on:
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A rapid spectrophotometric method for measuring insoluble glutenin content of flour and semolina for wheat quality screeningp307-312By
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Prediction of wheat protein and HMW-glutenin contents by near infrared (NIR) spectroscopyp313-316By
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Laboratory mill for small-scale testingp317-320By
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Scale down possibilities in development of dough testing methodsp321-325By
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Quality test of wheat using a new small-scale Z-arm mixerp326-330By
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Effects of protein quality and protein content on the characteristics of hearth breadp331-334By
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Relationships of some functional properties of gluten and baking qualityp335-339By
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Thermal properties of gluten and gluten fractions of two soft wheat varietiesp340-346By
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Use of reconstitution techniques to study the functionality of gluten proteins on durum wheat pasta qualityp347-351By
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Thermal properties and protein aggregation of native and processed wheat gluten and its gliadin and glutenin enriched fractionsp352-355By
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Wheat gluten film: Improvment of mechanical properties by chemical and physical treatmentsp356-360By
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Viscoelasticity, rheology and mixingp361-362ByArthur S. TathamArthur S. TathamSenior ReporterSearch for other works by this author on:
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Do high molecular weight subunits of glutenin form 'polar zippers'?p363-367By
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What can NMR tell you about the molecular origins of gluten viscoleasticity?p368-371By
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Back to basics: The basic rheology of glutenp372-375By
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Rheology of glutenin polymers from near-isogenic wheat linesp376-379By
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Fermentation fundamentals: Fundamental rheology of yeasted doughsp380-382By
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A fresh look at water: Its effect on dough rheology and functionp383-386By
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Gluten quality vs. quantity: Rheology as the arbiterp387-390By
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The hysteretic behaviour of wheat-flour dough during mixingp391-395By
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Quantity of quality? addressing the protein paradox of flour functionalityp396-399By
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Effect of protein fractions on gluten rheologyp400-403By
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Effects of WMW and LMW glutenin subunit genotypes on rheological properties in Japanese soft wheatp404-407By
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Mixing of wheat flour dough as a function of the physicochemical properties of the SDS-gel proteinsp408-412By
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Effect of adding gluten farctions on flour functionalityp413-416By
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Methods for incorporating added glutenin subunits into the gluten matrix for extension and baking testsp417-420By
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Effect of intercultivar variation in proportions of protein fractions from wheat on their mixing behaviourp421-424By
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Evidence for varying interaction of gliadin and glutenin proteins as an explanation for differences in dough strength of different wheatsp425-429By
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Rheological and biochemical approaches describing changes in molecular structure of gluten protein during extrusionp430-434By
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Evaluation of wheat protein extractability by rheological measurementsp435-438By
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The assessment of dough development during mixing using near infrared spectorscopyp439-441By
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Measurement of biaxial extensional rheological properties using bubble inflation and the stability of bubble expansion in bread doughs and glutensp442-446By
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The effect of dough development method on the molecular size distribution of aggregated glutenin proteinsp447-450By
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Wheat gluten proteins: How rheological properties change during frozen storagep451-453By
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Analysis by dynamic assay and creep and recovery test of glutens from near-isogenic and transgenic lines differing in their high molecular weight glutenin subunit compositionsp454-459By
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Significance of high and low molecular weight glutenin subunits for dough extensibilityp460-463By
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Water activity in gluten issues: An insightp464-468By
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Gluten protein synthesis during grain development and effects of nutrition and environmentp469-470ByArthur S. TathamArthur S. TathamSenior ReporterSearch for other works by this author on:
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Analysis of the gluten proteins in developing spring wheatp471-474By
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SDS-unextractable glutenin polymer formation in wheat kernelsp475-479By
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Environmental effects on wheat proteinsp480-483By
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Effects of genotype, N-fertilisation, and temperature during grain filling on baking quality of hearth breadp484-487By
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Interactions between fertilizer, temperature and drought in determining flour composition and quality for bread wheatp488-491By