- gamma- and omega-gliadins. They are
structurally similar to LMW
glutenins.
Glutenins occur as
multimeric aggregates of high-molecular-m**** and low-molecular-m****...
-
evenly between the
gliadins and
glutenins,
although there are
variations found in
different sources. Both
gliadins and
glutenins are not water-soluble, but...
-
containing flaxseed.
Glutenin and
gliadin are
functional proteins found in
wheat bread that
contribute to the
structure of bread.
Glutenin forms interconnected...
-
types of proteins: the
glutenins and the gliadins,
which in turn can be
divided into high
molecular and low
molecular glutenins and α/β, γ and Ω gliadins...
- PMC 6542783. PMID 30911876.
Elwart J. A. D. (1967). "Amino acid
analysis of
glutenins and gliadins". J. Sci. Food Agric. 10 (3): 111–117. doi:10.1002/jsfa.2740180307...
-
Coeliac disease is
caused by an
inflammatory reaction to
gliadins and
glutenins (gluten proteins)
found in
wheat and to
similar proteins found in the...
-
separate molecules named glutenin and gliadin. Specifically, "the
backbone of the
gluten network likely consists of the
largest glutenin molecules, or subunits...
-
aestivum L.)
Breeding from 1891 to 2010
Contributed to
Increasing Yield and
Glutenin Contents but
Decreasing Protein and
Gliadin Contents".
Journal of Agricultural...
-
spelt has a more
soluble protein matrix characterized by a
higher gliadin:
glutenin ratio. In
Germany and Austria,
spelt loaves and
rolls (dinkelbrot) are...
- maize,
sorghum and barley, and
transfer bread-wheat
proteins (gliadin and
glutenin) to
other cereals,
especially rice and maize".
Borlaug believed that genetically...
