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Wheat structure, gliadins

Anderson, O.D., Hsia, C.C., Torres, V. 2001. Wheat y-gliadin genes Characterization of ten new sequences and further understanding of y-gliadin gene family structure. TheorAppl Genet 103 323-330. [Pg.308]

Scheets, K., Rafalski, J.A., Hedgcoth, C., and Soil, D.G. Heptapeptide repeat structure of a wheat garmna-gliadin. Plant Sci. Lett. 37 221-225, 1985. [Pg.97]

Popineau, Y. and Pineau, F. 1993. Emulsifying properties of wheat gliadins and gliadin peptides In Food Proteins. Structure and Functionality (K.D. Schwenke and R. Mothes eds), pp. 290-296. VCH, Weinheim. [Pg.68]

Gliadin Gliadin, a glycoprotein derived from gluten, is extracted from wheat and separated by capillary electrophoresis [34,35]. Gliadin is classified as co-5, co-1,2, a, and y- type based on its structure and electrophoretic mobility [36].The glycoprotein is water insoluble due to the presence of interpolypeptide disulfide bonds and hydrophobic interactions. A limitation on the use of gliadins is that patient sensitivity causes an autoimmune disorder called celiac disease. [Pg.540]

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See also in sourсe #XX -- [ Pg.36 , Pg.38 ]



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