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9780854046331

The Gluten Proteins

by ; ;
  • ISBN13:

    9780854046331

  • ISBN10:

    085404633X

  • Format: Hardcover
  • Copyright: 2004-09-01
  • Publisher: Royal Society of Chemistry

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Summary

This book brings together recent, international contributions to the study of gluten proteins from leading experts in the field. Gluten proteins have gained greater importance due not only to their fundamental role in determining technological quality of wheat end products, but also to the apparently increased number of people showing different degrees of gluten intolerance or allergy. Along with classical subjects such as gluten genetics, quality and rheology, The Gluten Proteins covers new tools and research fields, including the use of proteomics and genomics. Furthermore, information dedicated to intolerances and allergies is included and opens the possibility to widen future research opportunities, promoting cooperation between wheat breeders, medical researchers and gluten chemists and geneticists. The Gluten Proteins provides an authoritative source of information for researchers, professionals and postgraduate students wishing to increase their knowledge of the molecular bases of gluten functionality and nutritional role, as well as touching on possible future research opportunities.

Table of Contents

Biotechnology, Transcriptomics and Proteomics
The use of biotechnology to study wheat endosperm development and improve grain quality
3(3)
P.R. Shewry
H.D. Jones
M.J. Holdworth
J.R. Lenton
K.J. Edwards
Agronomic, biochemical and quality characteristics of wheats containing HMW-glutenin transgenes
6(4)
A.E. Blechl
P. Bregitzer
K. O'Brien
J. Lin
S.B. Nguyen
O.D. Anderson
Characterization of glutenin polymers in a transgenic bread wheat line over-expressing a LMW-GS
10(4)
S. Masci
R. D'Ovidio
F. Scossa
C. Patacchini
D. Lafiandra
O.D. Anderson
A.E. Blechl
The potential of biotechnology to produce novel gluten phenotypes
14(4)
H.D. Jones
H. Wu
C. Sparks
A. Doherty
M. Cannell
J. Goodwin
G. Pastori
P.R. Shewry
The use of ESTs to analyze the spectrum of wheat seed proteins
18(4)
O.D. Anderson
V. Carollo
S. Chao
D. Laudencia-Chinguanco
G.R. Lazo
Transgenic expression of epitope-tagged LMW glutenin subunits in durum wheat: effect on polymer size distribution and dough mixing properties
22(4)
P. Tosi
R. D'Ovidio
F. Bekes
J.A. Napier
P.R. Shewry
Heterotypic aggregation of an in vitro synthesised low-molecular-weight glutenin subunit
26(4)
A. Orsi
F. Sparvoli
P.A. Della Cristina
A. Ceriotti
Proteomic analysis of wheat storage proteins: a promising approach to understand the genetic and molecular bases of gluten components
30(4)
G. Branlard
J. Dumur
E. Bancel
M. Merlino
M. Dardevet
Mass spectrometric approaches for the characterization of low-molecular weight glutenin subunits
34(4)
V. Cunsolo
S. Foti
V. Muccilli
R. Saletti
D. Lafiandra
S. Masci
Comparison of different peptidic hydrolyses to identify wheat storage proteins using MALDI-TOF
38(4)
E. Bancel
J. Dumur
C. Chambon
G. Branlard
Characterization of omega gliadins encoded on chromosome 1A and evidence for post translational cleavage of omega-gliadins by an asparginyl endoprotease
42(4)
F.M. DuPont
W.H. Vensel
D.D. Kasarda
DNA marker linked to low-molecular-weight glutenins that are resolved by two-dimensional polyacrylamide gel electrophoresis and are associated with bread-making quality
46(4)
W.M. Funatsuki
K. Takata
A. Kato
K. Saito
T. Tabiki
Z. Nishio
H. Saruyama
E. Yahata
H. Funatsuki
H. Yamauchi
A monoclonal antibody specific for a unique epitope of HMW glutenin subunit 1 allows immunological discrimination of Glu-Al alleles
50(4)
H. Gruber
M. Sedlmeier
B. Killermann
Use of recombinant peptides to explore the molecular mechanism of gluten protein viscoelasticity
54(4)
N.G. Halford
A. Savage
N. Wellner
E.N.C. Mills
P.S. Belton
P.R. Shewry
Bacterial expression purification and functional studies of a y-type high molecular weight glutenin present T. tauschii
58(4)
M.E. Hassani
M.C. Gianibelli
R.G. Solomon
L. Tamas
M.R. Shariflou
P.J. Sharp
Information hidden in the low molecular weight glutenin gene sequences
62(4)
A. Juhasz
M.C. Gianibelli
Identification and characterisation of new chimeric storage protein genes from an old hungarian wheat variety
66(4)
I.J. Nagy
I. Takacs
A. Juhasz
L. Tamas
Z. Bedo
Wheat protein inhbitors of insect digestive proteinases: molecular characterization and potential biotechnological use
70(4)
E. Poerio
I. Bellavita
S. Di Gennaro
F. Farisei
D. Panichi
A.G. Ficca
Molecular modeling of peptide sequences of gliadins and LMW-glutenin subunits
74(7)
F. Yasar
S. Celik
H. Koksel
Genetics and Quality
Effect of the introduction of novel high Mr glutenin subunits on quality of durum wheat semolina
81(4)
M.C. Gianibelli
O.R. Larroque
E. De Ambrogio
D. Lafiandra
Use of segregating double haploid populations to investigate the effects of Glu-B1 and Glu-Dl alleles on dough strength
85(4)
B.J. Butow
K.R. Gale
W. Ma
O.R. Larroque
M.K. Morell
F. Bekes
Biochemical analysis of gluten-forming proteins in a double haploid population of bread wheat and their relation to dough extensibility
89(4)
A. Juhasz
O.R. Larroque
H. Allen
J. Oliver
M.K. Morell
M.C. Gianibelli
The transmission route through which the common wheat (Triticum aestivum L.) has reached the Far-East, Japan
93(4)
H. Nakamura
Allelic variation at the Glu-1 and Glu-3 loci, presence of 1B/1R translocation and their effect on dough properties of Chinese bread wheat
97(4)
Z.H. He
L. Liu
R.J. Pena
Characterisation of LMW-GS genes and the corresponding proteins in common wheats
101(4)
T.M. Ikeda
T. Nagamine
H. Yano
The use of SE-HPLC for quality prediction in two African countries
105(4)
M.T. Labuschagne
E. Koen
T. Dessalegn
Biochemical and functional studies of wheat isolines containing single type high molecular weight glutenin subunits (HMW-GS)
109(4)
O.R. Larroque
B. Margiotta
M.C. Gianibelli
F. Bekes
P.J. Sharp
D. Lafiandra
Influence of glutenins and puroindolines composition on the quality of bread wheat varieties grown in Portugal
113(4)
A.S. Bagulho
M.C. Muacho
J.M. Carrillo
C. Brites
Variability and genetic diversity for endosperm storage proteins in Spanish spelt wheat
117(4)
L. Caballero
L.M. Martin
J.B. Alvarez
Biochemical and technological indicators of pasta quality
121(4)
M. Carcea
N. Guerrieri
E. Marconi
S. Salvatorelli
E. Franchi
M.C. Messia
Genetic variation of the storage proteins in the structural mutant forms of T. aestivum
125(4)
L. T. Dekova
S. Georgiev
K. Gecheff
Genetic variation of the storage proteins in the sphaerococcum mutant forms of hexaploid wheat
129(3)
T. Dekova
Y. Yordanov
S. Georgiev
Durum wheat dough strength relationship to polymeric protein quantity and composition
132(4)
N.M. Edwards
M.C. Gianibelli
N.P. Ames
J.M. Clarke
J.E. Dexter
O.R. Larroque
T.N. McCaig
LMW-i type subunits are expressed in wheat endosperm and belong to the glutenin fraction
136(4)
P. Ferrante
C. Patacchini
S. Masci
R. D'Ovidio
D. Lafiandra
Qualitative and quantitative analysis of gliadin composition in an old Hungarian wheat population
140(4)
A. Juhasz
R. Haraszi
O.R. Larroque
M.C. Gianibelli
F. Bekes
Z. Bedo
Additive and epistatic effects of Glu-1, Glu-3 and Gli-1 alleles on characteristics of baking-quality and agronomic performance in four doubled haploid wheat populations
144(4)
B. Killermann
G. Zimmermann
W. Friedt
QTL association with measures of gluten strength across environments in durum wheat
148(4)
R.E. Knox
S. Houshmand
F.R. Clarke
J.M. Clarke
N.A. Ames
Development of NILs of bread wheat differing in High Molecular Weight Glutenin Subunits and their use in quality related studies
152(4)
B. Margiotta
G. Colaprico
M. Aramini
S. Masci
C. Patacchini
D. Lafiandra
Relationship between some Glu-D1/Glu-B3 allelic combinations and bread-making quality related parameters commonly used in wheat breeding
156(2)
R. J. Pena
H. Gonzalez-Santoyo
F. Cervantes
Importance of HMW and LMW glutenin subunits and their interactions on bread-making quality
158(4)
L.A. Pfluger
D. Lafiandra
S. Benedettelli
Understanding the functionality of wheat high molecular weight glutenin subunits (HMW-GS) in chapati making quality
162(7)
G. Sreeramulu
R. Banerjee
A. Bharadwaj
P.P. Vaishnav
Environmental Effects
Proteomic analysis of wheat endosperm proteins: changes in response to development and high temperature
169(4)
W.J. Hurkman
C.K. Tanaka
W.H. Vensel
J.H. Wong
Y. Balmer
N. Cai
B.B. Buchanan
Analysis of the effect of heat shock on wheat storage proteins
173(4)
T. Majoul
E. Bancel
E. Triboi
J. Ben Hamida
G. Branlard
Glutenin particles are affected by growing conditions
177(3)
C. Don
G. Lookhart
H. Naeem
F. MacRitchie
R.J. Hamer
Grain protein polymer formation: influences of cultivar, environment and dough treatment
180(4)
E. Johansson
M.L. Prieto-Linde
R. Kuktaite
A. Andersson
H. Larsson
Relationship between some prolamin variants and quality parameters at different levels of nitrogenous fertilizer in durum wheat
184(4)
J.M. Carrillo
M. Ruiz
M.C. Martinez
M. Rodriguez-Quijano
J.F. Vazquez
Influence of sulphur fertilisation on the quantitative composition of gluten protein types in wheat flour
188(4)
P. Koehler
H. Wieser
R. Gutser
S. von Tucher
Environmental effects on measurement of gluten index and SDS-sedimentation volume in durum wheat
192(4)
F.R. Clarke
J.M. Clarke
N.A. Ames
R.E. Knox
A dynamic model of the effects of nitrogen fertilization, water deficit, and temperature on grain protein level and composition for bread wheat (Triticum aestivum L.)
196(7)
P. Martre
J. R. Porter
P. D. Jamieson
S.M. Henton
E. Triboi
Gluten Rheology and Functionality
What makes a good theory of gluten viscoelasticity?
203(4)
P.S. Belton
Viscoelastic and flow behaviour of doughs from transgenic wheat lines differing in HMW glutenin subunits
207(4)
J. Lefebvre
C. Rousseau
Y. Popineau
Large deformation properties of wheat flour and gluten dough in uni- and biaxial extension
211(4)
E.L. Sliwinski
P. Kolster
T. van Vliet
Extensional rheology measurements as predictors of wheat quality
215(4)
G. Mann
F. Bekes
M.K. Morell
Dough mixing studies on the micro Z-arm mixer
219(4)
R. Haraszi
F. Bekes
M.L. Bason
J.M.C. Dang
J.L. Blakeney
The effects of dough mixing on GMP re-aggregation and dough elasticity during dough rest
223(4)
C. Don
W.J. Lichtendonk
J.J. Plijter
R.J. Hamer
Polymer concepts applied to gluten behaviour in dough
227(4)
F. MacRitchie
H. Singh
Rheological mechanisms of stability of bubble expansion in breadmaking doughs
231(4)
B.J. Dobraszczyk
J.D. Schofield
J. Smewing
M. Albertini
G. Maesmans
Effect of high-pressure and temperature on the functional and chemical properties of gluten
235(4)
R. Kieffer
H. Wieser
Carbon atom and the thermal stability of wheat gluten proteins: effect on dough properties and noodle texture
239(4)
M.I.P. Kovacs
B.X. Fu
S.M. Woods
K. Khan
Why dough inflation should have to modify the rate of gluten protein thermosetting
243(4)
M. Pommet
A. Redl
S. Domenek
S. Guilbert
M.H. Morel
On the swelling properties of gluten in the presence of salts and reduced pH
247(4)
H. Larsson
U. Hedlund
Studies on the differing properties of gluten and dough and on the formation of the gluten network
251(4)
R. Kieffer
The dynamic development and distribution of gas cells in bread-making dough during proving and baking
255(4)
W. Li
B.J. Dobraszczyk
Vital wheat gluten: chemical and functional aspects
259(4)
E. Marconi
M.C. Messia
M.F. Caboni
M.C. Trivisonno
G. Iafelice
R. Cubadda
Confocal visualisation of MDD dough development
263(4)
M.P. Newberry
L.D. Simmons
M.P. Morgenstern
Determination of breadmaking quality of wheat flour dough with different macro and micro mixers
267(4)
S. Tomoskozi
A. Kindler
J. Varga
M. Rakszegi
L. Lang
Z. Bedo
O. Baticz
R. Haraszi
F. Bekes
Rheological properties and microstructure of mixed and unmixed flour-water systems
271(4)
L. Unbehend
M.G. Lindhauer
F. Meuser
Evaluation of durum wheat quality using micro-scale and basic rheological tests
275(4)
S. Uthayakumaran
Lafiandra D.
M.C. Gianibelli
Gluten extensibility: a key factor in Uruguayan wheat quality
279(6)
D. Vazquez
B. Watts
Gluten Polymers and Tools to Investigate their Structure
Linking glutenin particle size to HMW glutenin subunit composition
285(3)
C. Don
G. Mann
F. Bekes
R.J. Hamer
Gluten macropolymer in wheat flour doughs: structure and function for wheat quality
288(4)
R. Kuktaite
H. Larsson
S. Marttila
K. Brismar
M. Prieto-Linde
E. Johansson
Critical factors governing gluten protein agglomeration on a micro-scale
292(4)
B. Schurgers
W.S. Veraverbeke
E. Dornez
J.A. Delcour
Application of flow field-flow fractionation and multiangle laser light scattering for size determination of polymeric wheat proteins
296(4)
K.R. Preston
S.G. Stevenson
S. You
M.S. Izydorczyc
Confocal scanning laser microscopy of gluten proteins and lipids in bread dough
300(4)
W. Li
B.J. Dobraszczyk
P.J. Wilde
Dye ligand chromatography in the purification of wheat flour proteins
304(4)
G. Alberghina
M.E. Amato
S. Fisichella
D. Lafiandra
D. Mantarro
A. Palermo
A. Savarino
G. Scarlata
Structural studies of wheat flour glutenin polymers and high molecular weight glutenin subunits by circular dichroism spectroscopy
308(4)
M.E. Amato
S. Fisichella
D. Lafiandra
D. Mantarro
A. Palermo
A. Savarino
G. Scarlata
Prediction of grain protein content through portable FT-NIR measurement of developing wheat
312(4)
D.G. Bhandari
S.J. Millar
J.C. Richmond
Structural analyses of two heterologously expressed native and mutated low molecular weight glutenin subunits
316(4)
V. Consalvi
R. Chiaraluce
C. Patacchini
D. Lafiandra
R. D'Ovidio
S. Masci
Gluten surface hydrophobicity of bread and durum wheat
320(3)
N. Guerrieri
Relationship between functional properties of wheat dough and the relative proportion of the polymeric fraction
323(4)
I. Kiraly
O. Baticz
O.R. Larroque
A. Juhasz
S. Tomoskozi
F. Bekes
A. Guoth
T. Abonyi
Z. Bedo
Analysis of sulphur in gluten proteins by X-ray Absorption Near Edge structure (XANES) spectroscopy
327(4)
A. Prange
B. Birzele
H. Modrow
J. Hormes
P. Koehler
Molecular characterisation of wheat gluten and barley protein
331(6)
A.A. Tsiami
D.L. Pyle
J.D. Schofield
Gluten Interactions with Exogenous and Endogenous Components
Association of non-protein components in wheat gluten with its quality
337(4)
L. Day
M. Augustin
I.L. Batey
C.W. Wrigley
Ascorbate improver effects, dough mixing properties and bread quality interdependence on flour protein composition
341(4)
D. Every
W.B. Griffin
L.D. Simmons
K.H. Sutton
Utilization of Rapid Visco Analyzer for assessing the effect of different levels of transglutaminase on gluten quality
345(4)
A. Basman
H. Koksel
P.K.W. Ng
Gliadins and polysaccharides interaction
349(4)
N. Guerrieri
P. Cerletti
F. Secundo
Structure-function relationships of phospholipids in breadmaking
353(4)
G. Helmerich
P. Koehler
Effect of ascorbic acid in dough: reaction of oxidised glutathione with reactive thiol groups of wheat glutelin
357(4)
P. Koehler
Effect of pentosans on gluten formation and properties
361(6)
M. Wang
T. van Vliet
R.J. Hamer
Nutritional Aspects, Intolerances and Allergies
The structural and biological relationships of cereal proteins involved in type I allergy
367(4)
E.N.C. Mills
J.A. Jenkins
S. Griffiths-Jones
P.R. Shewry
Coeliac disease-specific toxicological and immunological studies of peptides from α-gliadins
371(4)
H. Wieser
W. Engel
J. Fraser
E. Pollok
H.J. Ellis
P.J. Ciclitira
Mass spectrometry as a tool for probing gluten peptide modifications relevant to celiac disease
375(4)
G. Mamone
P. Ferranti
D. Melck
F. Tafuro
F. Addeo
Formulation of gluten-free bread using response surface methodology
379(4)
D.F. McCarthy
E. Gallagher
T.R. Gormley
T.J. Schober
E.K. Arendt
Involvement of lipid transfer proteins in food allergy to wheat
383(4)
F. Battais
J.P. Douliez
D. Marion
Y. Popineau
G. Kanny
D.A. Moneret-Vautrin
S. Denery-Papini
Properties of proteins in immature wheat grains relevant to their transformation
387(4)
F. Bonomi
S. Iametti
M. Zardi
M.A. Pagani
M.G. D'Egidio
Binding of gluten peptides to the coeliac disease-associated HLA-DQ2 molecule by computational methods
391(4)
S. Costantini
G. Colonna
M. Rossi
A.M. Facchiano
Evidence of Panicum miliaceum as a safe food for coeliac patients
395(3)
F. Fusari
A. Petrini
M. De Vincenzi
N.E. Pogna
Effects of rye and barley in coeliac disease
398(4)
L. Sabbatella
S. Vetrano
M. Di Tola
C. Casale
M.C. Anania
A. Picarelli
Nutritional components of mill stream fractions
402(4)
L.D. Simmons
K.H. Sutton
M.S. Noorman
Fermented wheat germ extract in the treatment of colorectal cancer
406(7)
R. Tomoskozi-Farkas
M. Hidvegi
Modifications Due to Parasite Attacks
Specificity of action of the wheat bug (Nysius huttoni) proteinase
413(4)
D. Every
K.H. Sutton
P.R. Shewry
A.S. Tatham
T. Coolbear
Inhibition effects of plant extracts on the bug (Eurygaster spp.) damaged wheat
417(4)
B. Olanca
D. Sivri
Effects of intercultivar variation of the gluten proteins and rheological properties of bug (Eurygaster spp.) damaged wheats
421(4)
D. Sivri
B. Olanca
A. Ath
H. Koksel
Relationships between timing of Eurygaster maura attacks and gluten degradation in two bread wheat cultivars
425(4)
P. Vaccino
M. Corbellini
A. Curioni
G. Zoccatelli
M. Migliardi
L. Tavella
Effect of Fusarium proteases on breadmaking properties
429(4)
D. Vazquez
S. Gonnet
M. Nin
O. Bentancur
Breakdown of glutenin polymers during dough mixing by Eurigaster maura protease
433(6)
G. Zoccatelli
S. Vincenzi
M. Corbellini
P. Vaccino
L. Tavella
A. Curioni
Non-Food Uses
A way to improve the water resistance of gluten-based biomaterials: plasticization with fatty acids
439(4)
M. Pommet
A. Redl
M.H. Morel
S. Guilbert
Wheat gluten based biomaterials: environmental performance, degradability and physical modifications
443(4)
S. Guilbert
M.-H. Morel
S. Domenek
Gluten films: effect of composition and processing on properties and structure
447(6)
Y. Popineau
C. Mangavel
J. Gueguen
Non-Gluten Components
A lipid transfer protein from farro (Triticum dicoccum Schrank) and common wheat (Triticum aestivum L. cv. Centauro)
453(4)
A. Capocchi
D. Fontanini
L. Galleschi
L. Lombardi
R. Lorenzi
F. Saviozzi
M. Zandomeneghi
Evidence of a gene coding for grain softness protein (GSP-1a) on the long arm of chromosome 5D in Triticum aestivum
457(4)
L. Gazza
A. Niglio
F. Nocente
N.E. Pogna
Relationship between sequence polymorphism of GSP-1 and puroindolines in Triticum aestivum and Aegilops tauschii
461(4)
A. Massa
C.F. Morris
Author Index 465(4)
Subject Index 469

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