gliadin/pòm tè

Lyen an sove nan clipboard la

AtikEsè klinikPatant

Chwazi kalite sòt

7 rezilta yo

Effects of glutenin and gliadin modified by protein-glutaminase on pasting, rheological properties and microstructure of potato starch.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

Glutenin and gliadin were treated with protein-glutaminase in order to obtain soluble glutenin (PG-Glu) and gliadin (PG-Gli). PG-Glu or PG-Gli was added to potato starch at various concentrations (0.5%, 1.0%, and 1.5% of starch weight, w/w), and the physicochemical properties and microstructure of

Effect of glutenin and gliadin modified by protein-glutaminase on retrogradation properties and digestibility of potato starch.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

The glutenin (Glu) and gliadin (Gli) were modified by protein-glutaminase (PG) to obtain soluble glutenin (PG-Glu) and gliadin (PG-Gli), and PG-Glu or PG-Gli was added to potato starch (PS) according to different amounts (0.5%, 1.0%, and 1.5%, based on dry starch weight, w/w) to explore the effect

Rheological and functional properties of composite sweet potato - wheat dough as affected by transglutaminase and ascorbic acid.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

Effect of transglutaminase (TGM) and ascorbic acid (AA) on composite sweet potato - wheat dough functional and rheological properties was studied. Partial substitution of wheat flour with sweet potato flour at the level of 20 % significantly (P ≤ 0.05) reduced glutenin, gliadin, dough stability,

Detection of wheat gliadin contamination of gluten-free foods by a monoclonal antibody dot immunobinding assay.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

Unfractionated wheat gliadin was used to produce murine monoclonal antibodies to gliadin. A dot immunobinding assay, using these antibodies, was developed to detect possible gliadin contamination of nominally gluten-free flour, using dilute ethanol extracts spotted onto nitrocellulose membranes. The

Cultivar identification in T. aestivum using highly polymorphic RFLP probes.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

Two probes, specific for HMW-glutenins and γ-gliadins have been used to identify 50 common wheat Italian cultivars, most of which are closely related, and four common wheat cultivars originating outside Italy. The probes revealed complex polymorphic patterns; three probe/enzyme combinations had the

Delineation of protein structure classes from multivariate analysis of protein Raman optical activity data.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

Vibrational Raman optical activity (ROA), measured as a small difference in the intensity of Raman scattering from chiral molecules in right and left-circularly polarized incident light, or as the intensity of a small circularly polarized component in the scattered light, is a powerful probe of the

Gluten-Free Products for Celiac Susceptible People.

Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo

The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic damage in the small intestinal villi. Glutenin and gliadin are two major components of gluten that are essentially required for

Antre nan paj
facebook nou an

Herbal & Natural Medicine

Baz done ki pi konplè remèd fèy medsin te apiye nan syans

Travay nan 55 lang
Geri èrbal te apiye nan syans
Remèd fèy rekonesans pa imaj
Kat entèaktif GPS - tag zèb sou kote (vini byento)
Li piblikasyon syantifik ki gen rapò ak rechèch ou an
Search remèd fèy medsin pa efè yo
Izeganize enterè ou yo ak rete kanpe fè dat ak rechèch la nouvèl, esè klinik ak rive

Tape yon sentòm oswa yon maladi epi li sou remèd fèy ki ta ka ede, tape yon zèb ak wè maladi ak sentòm li itilize kont.
* Tout enfòmasyon baze sou rechèch syantifik pibliye