Wheat proteins, role

Mechanism and Physiological Influences of Cereal Gluten on Anatomical Parts of the Small Intestine The Role of Wheat Proteins... 

MECHANISM AND PHYSIOLOGICAL INFLUENCES OF CEREAL GLUTEN ON ANATOMICAL PARTS OF THE SMALL INTESTINE THE ROLE OF WHEAT PROTEINS IN INDUCTION OF OTHER DISEASES (DIARRHEA AND CELIAC DISEASE)... 

Wheat proteins Characterization and role in flour functionality. 

Berger (B8, B9) showed that both normal and celiac children form antibodies to a number of food proteins. These antibodies did not cause any deleterious effect in most of these individuals, but it is claimed that they have a different form in celiac children, in whom some antigens may assume a damaging role. In the celiac child certain cereals such as wheat gliadin have been shown to cause a reduction in... 

Other workers (115-124 for example) have also centered their efforts on the role of phytic acid on zinc and iron bioavailabiliy from both soy and wheat products. It has been suggested (120) that the phytate-to-zinc molar ratio could be used to predict zinc bioavailability in high-phytate foods. Several groups (115, 117), including ours (113), 1 least partially supporT this hypothesis. However, recent work from our laboratory (112) involving soy protein of similar phytate-to-zinc molar ratios clearly demonstrates that zinc bioavailability is also altered by food processing. In this study, zinc from neutralized soy concentrates and isolates was shown to be less available to the rat than was the corresponding acid-precipitated products. This is unfortunate as alkaline conditions are commonly utilized for soy and other plant proteins to obtain beneficial functional properties. 

Uses of partial-waxy and waxy wheat in Asian noodles, bread and tortillas have been reviewed.269,270,298 French bread made from double-null partial waxy wheat flour retained 1-2% more moisture in its crumb in 24 hours compared to bread from a wild type flour. French bread made from the mutant wheat had a softer crumb immediately and up to 48 hours after baking.299 Wheat noodles are made from flour and low levels of salts, so starch plays a major role in noodle quality. Flours from partial waxy wheats with —10% protein and 21-24% apparent amylose (starch basis) are favored for white salted (sodium chloride) noodles because partial waxy starch swells during cooking somewhat more than non-waxy wheat starch. For good appearing noodles, the flour should be from a white wheat low in polyphenol oxidase, and... 

The thermodynamic compatibility of biological and synthetic polymers is a common question.993 Beijerinck,994 and Ostwald and Hertel,995 studied the thermodynamic compatibility of proteins and polysaccharides, and the latter authors evaluated the role of the source of starch. In contrast to cereal starches, potato starch is compatible with proteins in both acidic and basic media, whereas, Dahle991 reported that wheat starch sorbs proteins mainly in acidic and neutral solutions. 

J). Bread components other than phytate were examined for their ability to bind metals. Fiber, protein and starch of wheat formed stable complexes with zinc and calcium, and later iron was found to share this behavior. The metals combined with protein or wheat starch, however, were released during digestion with peptidases and amylases (2,1)5). By contrast dietary fiber, being resistant to digestive secretions, retained bound metal intact. Removal of phytate, which had in the past been held to be the main source of metal complexation by bread, did not decrease but tended to enhance the binding of the metal (J2.). Further doubt about the role of... 

While genes carry most of the information, it s the proteins that do the actual work. Humans appear to have only about 30,000 genes (wheat and barley have more). Over 40% of human proteins share similarity with proteins in fruit flies (Drosophila) or worms Caenorhabditis elegans). The science of proteomics seeks to identify the biochemical and cellular quantities, structures, and functions of all of these proteins, particularly in relation to their speciflc roles in disease. If it can be demonstrated that a particular protein is associated with a particular cellular function, then compounds which act on that protein may be useful in treating or cming a related disease. 

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