Mastani, Sayeh Bahmanyar, Fereshte Shojaee-Aliabadi, Saeedeh Mirmoghtadaie, Leila Hosseini, Seyede Marzieh
Published in
Food science and technology international = Ciencia y tecnologia de los alimentos internacional
In this study, the effect of dual modification using ultrasound (100 and 300 W for 5, 10, and 15 min) and microwave (600 W for 45 s) treatments on functional properties of wheat gluten protein (WGP) and whey protein concentrate (WPC), as two by-products of food industry with different primary functional properties, was investigated. Ultrasound trea...
Aguilar, Edenil Costa Fernandes-Braga, Weslley Santos, Elandia Aparecida Leocádio, Paola Caroline Lacerda Dos Santos Aggum Capettini, Luciano Orellano, Laura Alejandra Ariza Campos, Paula Peixoto Lemos, Virginia Soares Soares, Fabíola Lacerda Pires Navia-Pelaez, Juliana Maria
...
Published in
Molecular and cellular biochemistry
Obesity is closely associated with non-alcoholic fatty liver disease (NAFLD), characterized by hepatic fat accumulation and hepatocyte injury. Preclinical studies have shown exacerbated weight gain associated with an obesogenic gluten-containing diet. However, whether gluten affects obesity-induced hepatic lipid accumulation still remains unclear. ...
Harrison, Robert James Howieson, John G Edwards, Tom J Steel, Emma J Poole, Chris M Yates, Ronald J
Abstract Wheat proteins provide around 20% of all human dietary protein, but their end-use qualities are determined by the form and quantity of nitrogen in the endosperm. In the developed world, there is a heavy reliance in grain production on nitrogen supplied from synthetic fertilisers, and this fertiliser can contribute up to 50% of the on-farm ...
Maurano, Francesco Rotondi Aufiero, Vera Treppiccione, Lucia Rossi, Stefano Luongo, Diomira Mazzarella, Giuseppe Rossi, Mauro
Published in
Methods in cell biology
A complete understanding of celiac disease (CD) pathogenesis has been hindered to date because of the lack of adequate in vivo models. Herein, we describe two in vivo approaches in HLA-DQ8-transgenic mice to study the intrinsic cytoxicity and immune features of wheat gliadin. By adopting the first method, we explored the mucosal architecture of the...
Wu, Yong Xiao, Zhiwen Jiang, Xu Lv, Chongfu Gao, Jinyan Yuan, Juanli Shan, Lingke Chen, Hongbing
Published in
Journal of food science and technology
Wheat flour was extruded using a single- and double-screw extruder at 130, 150, and 170 °C, respectively, to determine the effect of extrusion on the content and possible modifications of protein in wheat flour. Regarding to proteins, their yield under non-reducing extraction conditions (in SDS only) decreased to one-third after extrusion-but remai...
Li, Sen Li, Mengyao Cao, Hongwei Guan, Xiao Zhang, Ying Huang, Kai Zhang, Yu
Published in
Food chemistry: X
To improve the quality of wheat gluten (WG) gels, the effect of l-Lysine on gelatin formation of WG under microwave (MW) irradiation was studied. The strength of WG gels treated by MW heating increased significantly (P
Wang, Xiaohua Liang, Ying Wang, Qi Chen, Yu Liu, Hao Wang, Jinshui
Published in
International journal of biological macromolecules
Reducing sodium in foods has attracted the attention of consumers, it is therefore necessary to explore sodium alternatives (i.e., low-sodium salt). However, the mechanism of low-sodium salt on gluten in dough remains unclear. Effect of low-sodium salt on the aggregation behaviors of gluten in dough was investigated and compared with those with NaC...
MARINHO, J. de L. SILVA, S. R. da FONSECA, I. C. de B MIRANDA, M. Z. de GUARIENTI, E. M. ZUCARELI, C.
Abstract:The quality of grains and flour can be influenced by genetics, crop management, and environment. The objective of this study was to evaluate the technological quality of wheat grains and flour influenced by the interaction among genotype, nitrogen (N) fertilization and weather conditions in different regions of wheat crop adaptation in sou...
Du, Jing Dang, Meizhu Khalifa, Ibrahim Du, Xia Xu, Yujuan Li, Chunmei
Published in
Food research international (Ottawa, Ont.)
The effects of persimmon tannin (PT) on the texture, viscoelasticity, thermal stability, and morphology of gluten were studied and the underlying mechanisms were also explored. The results showed that PT increased the hardness and viscoelasticity but lowered the cohesiveness and extensibility of gluten in a dose-dependent manner. Additionally, PT i...
MIRANDA, M. Z. de TATSCH, P. O. GUARIENTI, E. M. BASSOI, M. C. SÓ E SILVA, M. SOARES SOBRINHO, J. MACIEL, J. L. N. FRONZA, V. SCHEEREN, P. L.
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