Gluten fractions

Com endosperm oil—A reddish brown Hquid composed chiefly of glycerides, fatty acids, sitosterols, and carotenoid pigments obtained by isopropyl alcohol and hexane extraction from the gluten fraction of yellow com grain. 

The Importance of Studying Gluten Fractions. What use, it could be argued, are exercises in fractionating gluten proteins It is from this research that the importance of the different fractions in bakery... 

Schneider et al. (S6, S7, S8) have demonstrated that wheat gluten and certain gluten fractions cause inhibition of the isolated small intestine of the rat. In the Trendelenburg preparation, as modified by Biilbring et al. (B21), inhibition of the peristaltic reflex occurred if the material was placed outside the intestine so that it could reach the muscle without traversing the mucous membrane. If it was placed inside the lumen no inhibitory effect was seen. If the gluten or gluten fractions were incubated with rat mucous membrane extract, complete inactivation of the inhibitory effect was obtained. This action of mucous... 

The Effects of Wheat Gluten and Wheat Gluten Fractions on Patients with Gluten-Induced Enteropathy and Isolated... 

Schneider, R., Bishop, H., Shaw, B., and Frazer, A. C., Recent studies on the effects of wheat gluten and gluten fractions. Proc. Intern. Congr. Gastroenterol. Leyden 1960 p. 651. 

Spelt is a subspecies of wheat grown widely in Central Europe. Expansion of this crop is likely in Europe because of the current shortage of high-protein organic feedstuffs. It has been introduced to other countries partly for the human market because of its reputation as being low in gliadin, the gluten fraction implicated in coeliac disease. 

Due to the significant difference in the mid-infrared spectra of proteins and polysaccharides, it is possible to study simultaneously and independently their behaviours in mixtures.6 In this study ATR-FTIR was used to monitor starch gelatinisation and the evolution of the water content dependent hydrogen bonding in the gluten fraction of starch/gluten mixtures as a function of heating. 

Gluten—Middle phase the gluten fraction contains the gluten, fibers, solubles, B-starch and some A-starch. After maturing of the gluten these constituents are split into subfractions. 

For example, succinylated wheat gluten is quite soluble at pH 5 (cf. Fig. 1.40). This effect is related to disaggregation of high molecular weight gluten fractions (cf. Fig. 1.41). In the case of succinylated casein it is obvious that the modification shifts the isoelectric point of the protein (and thereby the solubility minimum) to a lower pH (cf. Fig. 1.42). Succinylation of leaf proteins improves the solubility as well as the flavor and emulsifying properties. 

Figure 51. Effect of heating on the storage modulus, G and tan 5 of doughs prepared from blends of commercial starches. The gluten fraction in the blend is reported close to the relevant curve (modified from [113]).

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