Keywords: گلوتنین; Sodium chloride salt; Gluten; Dough; Rheological properties; Gliadin; Glutenin; Hydrophobicity; Secondary structure; Zeta potential; HPLC;
مقالات ISI گلوتنین (ترجمه نشده)
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Keywords: گلوتنین; Potato starch; Glutenin; Gliadin; Gelatinization; Rheological property; Leached amylose; Confocal laser scanning microscopy;
Keywords: گلوتنین; Simulation models; Protein; Glutenin; Gliadin; Heat stress; Climate change; FACE;
Keywords: گلوتنین; EWP; Gluten; Glutenin; Gliadin; Aggregation
Keywords: گلوتنین; Inulin; Gliadin; Glutenin; Gluten; Emulsifying properties; Disulfide bonds; Secondary structure;
Keywords: گلوتنین; Gliadin; Glutenin; Glutenin macropolymer; Spectrophotometry
Keywords: گلوتنین; Gliadin; Glutenin; Molecular crosslinking; Hexagonal morphology;
Keywords: گلوتنین; Durum wheat; Glutenin; Polymeric protein; Protein composition; Size-exclusion HPLC; Wheat quality; DAA; days after anthesis; DM; dry mass; EPP; total SDS-extractable polymeric proteins; GWM; mass of water per grain; SD; sowing date; SDS; sodium dodecyl su
Keywords: گلوتنین; Gliadin; Glutenin; Bread; Crumb firmness; Specific volume;
Effect of ionic strength (NaCl and CaCl2) on functional, textural and electrophoretic properties of native and acetylated gluten, gliadin and glutenin
Keywords: گلوتنین; Acetylation; Ionic strength; Gliadin; Glutenin; Texture property; SDS PAGE;
Introduction of a synthetic Thermococcus-derived α-amlyase gene into barley genome for increased enzyme thermostability in grains
Keywords: گلوتنین; Amylopectin; Amylose; Beer; Fermentation; Gene transfer; Glutenin; Hordeum; Promoter; Seed-directed expression; Synthetic gene; Thermotolerant bacteria;
LAOS behavior of the two main gluten fractions: Gliadin and glutenin
Keywords: گلوتنین; Glutenin; Gliadin; LAOS; Non-linear rheological behavior;
Preparation and chemical characterisation of glutenin macropolymer (GMP) gel
Keywords: گلوتنین; Wheat; Proteins; Glutenin; MacropolymerAKT, wheat cultivar Akteur; ALGL, albumins/globulins; CP, crude protein; cv., cultivar; DTT, dithiothreitol; EtOH, ethanol; GLIA, gliadins; GLUT, glutenins; GMP, glutenin macropolymer; GP-HPLC, gel-permeation high-pe
Correlations between gluten aggregation properties defined by the GlutoPeak test and content of quality-related protein fractions of winter wheat flour
Keywords: گلوتنین; Gluten aggregation; GlutoPeak; Gliadin; Glutenin; Glutenin macropolymerAGT, aggregation time; AU, arbitrary unit; BE, Brabender equivalents; EnMT, energy to maximum torque; DTT, dithiothreitol; GLIA, gliadin; GLUT, glutenin; GMP, glutenin macropolymer; GP
Characterization of novel high-molecular-weight glutenin subunits and their coding sequences in Aegilops markgrafii
Keywords: گلوتنین; Aegilops markgrafii; HMW-GS; Glutenin; Wheat flour quality; HMW-GS; high-molecular-weight glutenin subunits; SDS-PAGE; sodium dodecyl sulfate-polyacrylamide gel electrophoresis; MALDI-TOF-MS; matrix-assisted laser desorption/ionisation time-of-flight mass
Glutenase and collagenase activities of wheat cysteine protease Triticain-α: Feasibility for enzymatic therapy assays
Keywords: گلوتنین; Protease; Proteolytic cleavage; Gliadin; Glutenin; Collagen; BSA; bovine serum albumin; CD; celiac disease also known as Celiac Sprue; FDA; Food and Drug Administration; HPLC; high performance liquid chromatography; MALDI-TOF; matrix assisted laser desorb
Multiple heat and drought events affect grain yield and accumulations of high molecular weight glutenin subunits and glutenin macropolymers in wheat
Keywords: گلوتنین; Spring wheat; Heat and drought acclimation; Glutenin; Kernel desiccationDAA, days after anthesis; GMP, glutenin macropolymers; GPC, grain protein concentration; HMW-GS, high molecular weight glutenin subunits; LMW-GS, low molecular weight glutenin subunit
Isolation and characterization of EMS-induced Dy10 and Ax1 high molecular weight glutenin subunit deficient mutant lines of elite hexaploid wheat (Triticum aestivum L.) cv. Summit
Keywords: گلوتنین; Wheat; Glutenin; HMW-GS; Dy10; Ax1; Bread baking; Mutant;
Functional properties of acetylated glutenin and gliadin at varying pH values
Keywords: گلوتنین; Acetylation; Acetylated glutenin; Acetylated gliadin; Chemical modification; Glutenin; Gliadin;
Using the Gluten Peak Tester as a tool to measure physical properties of gluten
Keywords: گلوتنین; Gluten aggregation; Gliadin; Glutenin; Fractionation and reconstitutionGPT, Gluten Peak Tester; PMT, Peak Maximum Time; HMW, High Molecular Weight; SDS-PAGE, sodium dodecyl sulfate-polyacrylamide gel electrophoresis
Thermoplastic films from wheat proteins
Keywords: گلوتنین; Wheat gluten; Gliadin; Glutenin; Thermoplastics; Glycerol
Effect of the Hofmeister series on gluten aggregation measured using a high shear-based technique
Keywords: گلوتنین; GPT; Gluten peak tester; PMT; Peak maximum time; MT; Maximum torque; rpm; Rotations per minute; HMW; High molecular weight; Gluten Peak Tester (GPT); Hofmeister series; Gluten aggregation; Gliadin; Glutenin; Flour;
Microstructure of hydrated gluten network
Keywords: گلوتنین; Gluten; Gliadin; Glutenin; Microstructure; Network
Can variation in durum wheat pasta protein and starch composition affect in vitro starch hydrolysis?
Keywords: گلوتنین; Durum wheat; Pasta; Glutenin; Starch; Starch digestibility; Glycaemic index
Effect of cleavage enzyme, search algorithm and decoy database on mass spectrometric identification of wheat gluten proteins
Keywords: گلوتنین; cv; cultivar; ESTs; expressed sequence tags; FDR; false discovery rate; LMW-GS; low molecular weight glutenin subunit; HMW-GS; high molecular weight glutenin subunit; MUDPIT; multidimensional protein identification technology; PSM; peptide mass spectrum;
Evaluation and characterization of high-molecular weight 1D glutenin subunits from Aegilops tauschii in synthetic hexaploid wheats
Keywords: گلوتنین; Aegilops tauschii; Durum wheat; Synthetic hexaploid wheat; Glutenin; Urea/SDS-PAGEGSs, glutenin subunits; HMW, high-molecular-weight; SDS-PAGE, sodium dodecyl sulfate-polyacrylamide gel electrophoresis; SHW, synthetic hexaploid wheat
Isolation and characterization of Avenin-like protein type-B from durum wheat
Keywords: گلوتنین; Avenin-like protein; Glutenin; Wheat; Proteomics2-DE, two-dimensional gel electrophoresis; ACN, acetonitrile; ALP, avenin-like protein; GS, glutenin; HMW, high molecular weight; HPLC, high-performance liquid chromatography; LMW, low molecular weight; μLC-
Effect of sowing time on protein quality and starch pasting characteristics in wheat (Triticum aestivum L.) genotypes grown under irrigated and rain-fed conditions
Keywords: گلوتنین; Drought; Glutenin; Monomeric proteins; Protein fractions; RVA; Starch pasting; Temperature; Wheat quality
Influence of water deficit on durum wheat storage protein composition and technological quality
Keywords: گلوتنین; Durum wheat; Technological quality; Glutenin; Drought; High temperature stress;
Rheological and mechanical properties of bioplastics based on gluten- and glutenin-rich fractions
Keywords: گلوتنین; Wheat gluten; Glutenin; Rheology; Deformationδ, displacement; ΔG∞′, a constant reflecting the increase in G′ at infinite time; εB, equibiaxial strain; εbr, elongation at break; εU, niaxial engineering strain; EU, Young's modulus; F, load; GGR, glutenin-to
Preparation and properties of thermo-molded bioplastics of glutenin-rich fraction
Keywords: گلوتنین; Glutenin; Reducing agent; Thermo-molding; PropertiesεB, equibiaxial strain; εU, uniaxial strain; H0, initial sample thickness; R0, initial sample radii; RH, relative humidity; SDS, sodium dodecyl sulfate; σB, equibiaxial stress; σU, uniaxial stress; WL, w
Molecular weight, size distribution and conformation of Glutenin from different wheat cultivars by SEC–MALLS
Keywords: گلوتنین; Glutenin; SEC–MALLS; Molecular weight distribution; Radius of gyration distributionFFF, flow-field flow fractionation; HDC, hydrodynamic chromatography; HMW-GS, high-molecular weight glutenin subunits; LMW-GS, low-molecular weight glutenin subunits; MALLS
Influence of gliadin removal on strain hardening of hydrated wheat gluten during equibiaxial extensional deformation
Keywords: گلوتنین; Wheat gluten; Glutenin; Equibiaxial extensional deformation; Softening; HardeningεB, equibiaxial strain; ε˙B, strain rate; ηB, apparent extensional viscosity; GB, instantaneous shear modulus; HMW-GS, high molecular weight glutenin subunits; k, Boltzmann's
Comparison of small-scale and large-scale mixing characteristics: Correlations between small-scale and large-scale mixing and extensional characteristics of wheat flour dough
Keywords: گلوتنین; Small-scale Mixograph; Farinograph; Dough mixing characteristics; Dough strength traits; Rheology; Mixing; Small-scale extensibility; Statistics; Glutenin; Wheat; Genetic correlation matrix; Heritability; Wheat breeding; Rmax; Ext_RmaxAACC, American Assoc
Molar fractions of high-molecular-weight glutenin subunits are stable when wheat is grown under various mineral nutrition and temperature regimens
Keywords: گلوتنین; Glutenin; Environment; HPLC; Bread wheat; High-molecular-weight glutenin subunits; Wheat; Wheat flourdpa, days post-anthesis; DTT, dithiothreitol; HMW-GS, high-molecular-weight glutenin subunit; HRSW, hard red spring wheat; HRWW, hard red winter wheat; HW
Viscoelastic properties of wheat gliadin and glutenin suspensions
Keywords: گلوتنین; Gliadin; Glutenin; Gluten; Wheat proteins; Rheology; Viscoelastic properties
Wheat-dependent exercise-induced anaphylaxis in mice is caused by gliadin and glutenin treatments
Keywords: گلوتنین; Food-dependent exercise-induced anaphylaxis; Gliadin; Glutenin; B10.A mouse
Effect of heat on rheology of gluten fractions from flours with different bread-making quality
Keywords: گلوتنین; Gluten fractions; Glutenin; Gliadin; Heating; Small deformation rheology; Elasticity; Viscosity; Baking qualityHMW, high molecular weight; LMW, low molecular weight; MWD, molecular weight distribution; SDS-PAGE, sodium dodecyl sulphate-polyacrylamide gel
Do tyrosine crosslinks contribute to the formation of the gluten network in common wheat (Triticum aestivum L.) dough?
Keywords: گلوتنین; Gliadin; Gluten; Glutenin; Triticum aestivum; Tyrosine; Wheat; Wheat qualityAS-PC, allelic specific PCR markers; HMW, high molecular weight; L, extensibility; LMW, low molecular weight; P, tenacity; RP HPLC, reverse phase high performance liquid chromatog
Differential accumulation of sulfur-rich and sulfur-poor wheat flour proteins is affected by temperature and mineral nutrition during grain development
Keywords: گلوتنین; Gliadin; Glutenin; Two-dimensional gel electrophoresis; Nitrogen2-DE, 2-dimensional gel electrophoresis; DTT, dithiothreitol; HMW-GS, high molecular weight glutenin subunit; LMW-GS, low molecular weight glutenin subunit; MS, mass spectrometry; NIR, near i
Protein accumulation and composition in wheat grains: Effects of mineral nutrients and high temperature
Keywords: گلوتنین; Baking quality; Heat; Gliadin; Glutenin; Nitrogen; Transcript; Two-dimensional gel electrophoresis
Polymerization of glutenin during grain development in near-isogenic wheat lines differing at Glu-D1 and Glu-B1 in greenhouse and field
Keywords: گلوتنین; Glutenin; Polymerization during grain development; High-Mr glutenin subunits; DAA, days after anthesis; Glu-B1, locus on chromosome 1B coding for HMW-GS; HMW-GS, high molecular weight glutenin subunits; Glu-D1, locus on chromosome 1D coding for HMW-GS; MW
Purification and identification of interacting components in a wheat starch-soy protein system
Keywords: گلوتنین; Wheat-starch granule; Gliadin; Glutenin; Soy fractions; Puroindoline;