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Determination of wheat protein hydrophobicity as related to their technological properties

100%

Kaczkowski J.

Polish Journal of Food and Nutrition Sciences

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1993

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tom 02

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nr 1

2

Zywice fenolo-formaldehydowe modyfikowane bialkami pszenicy

72%

Maminski M.

Biuletyn Informacyjny Ośrodka Badawczo-Rozwojowego Przemysłu Płyt Drewnopochodnych w Czarnej Wodzie

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2006

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tom 46

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nr 3-4

194-197

3

Inheritance of some omega-gliadin protein subunits in spelt wheat and their linkage with the red glume coding RG-1 locus

58%

Waga J.

Plant Breeding and Seed Science

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2002

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tom 46

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nr 2

4

Immunoreactive properties of wheat cv. Tonacja storage proteins infected with Fusarium graminearum fungi

58%

Brzozowski B., Tatarczuk K., Szymkiewicz A., Bednarski W.

Polish Journal of Food and Nutrition Sciences

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2008

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tom 58

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nr 1

The impact of Fusarium graminearum on the composition and immunoreactive properties of storage protein fractions of wheat has been evaluated. The study demonstrated that infection of non-germinated wheat grain with Fusarium graminearum does not change the immunoreactive properties of the peptides released. The electrophoretic characteristics of proteins did not show any changes in the quantitative nor qualitative composition of gliadins. Significant changes were observed in the composition of gliadin proteins isolated from germinating grain of wheat infected with Fusarium graminearum. The immunological characteristics of proteins demonstrated the presence of a polypeptide with a molecular weight ranging from 20 kDa to 24 kDa that reacted with antibodies obtained from blood of patients with gluten intolerance, which indicates that fusarium proteases may also release polypeptides potentially dangerous to health from storage proteins of wheat.

5

Immunoreactivity reduction of wheat flour proteins modified by the treatment with subtilisin

58%

Leszczynska J., Bryszewska M., Lacka A., Wolska K., Zegota H.

Polish Journal of Food and Nutrition Sciences

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2008

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tom 58

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nr 3

The immune response of wheat flour modified by the treatment with subtilisin under different conditions of temperature, incubation periods and the ratio of enzyme/wheat flour was investigated. Respective protein fractions, namely, albumins, globulins, gliadins and glutenins were obtained from the modified wheat flour on the basis of their diverse solubility. The particular wheat protein fractions were examined for the immune reaction by the use of an indirect non-competitive ELISA method. Commercially available antibodies, namely, monoclonal anti-human IgG and monoclonal anti-human IgE conjugates with alkaline phosphatase and human sera with elevated IgG as well as rabbit sera against QQQPP peptide were tested. The highest decrease in gliadins immunoreactivity was observed for wheat flour modified under following conditions: temperature 37°C, 18 h of incubation time and the enzyme/wheat flour ratio of 1:10 000.

Ograniczanie wyników

3 Polish Journal of Food and Nutrition Sciences

1 Biuletyn Informacyjny Ośrodka Badawczo-Rozwojowego Przemysłu Płyt Drewnopochodnych w Czarnej Wodzie

1 Plant Breeding and Seed Science

1 Bednarski W.

1 Bryszewska M.

1 Brzozowski B.

1 Kaczkowski J.

1 Lacka A.

1 Leszczynska J.

1 Maminski M.

1 Szymkiewicz A.

1 Tatarczuk K.

1 Waga J.

1 Wolska K.

1 Zegota H.

2 2008

1 2006

1 2002

1 1993

Determination of wheat protein hydrophobicity as related to their technological properties

Zywice fenolo-formaldehydowe modyfikowane bialkami pszenicy

Inheritance of some omega-gliadin protein subunits in spelt wheat and their linkage with the red glume coding RG-1 locus

Immunoreactive properties of wheat cv. Tonacja storage proteins infected with Fusarium graminearum fungi

Immunoreactivity reduction of wheat flour proteins modified by the treatment with subtilisin