Search for dissertations about: "glutenin"

Showing result 6 - 9 of 9 swedish dissertations containing the word glutenin.

  2. 6. Wheat sensitization : more than food allergy

    Author : Nora Nilsson; Karolinska Institutet; Karolinska Institutet; []
    Keywords : ;

    Abstract : Background: Wheat is one of the six most common foods responsible for food allergies in children and is introduced into the diet early in life. In children ingestion of wheat can lead to a variety of clinical manifestations, including cutaneous, gastrointestinal and respiratory symptoms. READ MORE

  4. 7. Aggregation of gluten proteins - from wheat seed biology to hydrogels : scientific modelling based primarily on Monte-Carlo and HPLC methods

    Author : Joel Markgren; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES;

    Abstract : Gluten proteins are intrinsically disordered proteins that form extensive aggregated networks in wheat seeds, where they are stored as a nutrient source for the embryo. A modelling approach involving computational biology with Monte-Carlo algorithms and wet laboratory studies, including HPLC analysis, was applied to unravel the aggregational and hydrogelforming properties of the gluten proteins. READ MORE

  5. 8. Genetic diversity and grain protein composition of tetraploid wheat (Triticum durum Desf) germplasm from Ethiopia

    Author : Faris Hailu; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES;

    Abstract : The extent and patterns of genetic diversity in landraces of tetraploid wheat germplasm collected from major wheat-producing regions of Ethiopia were assessed with the use of agromorphological,phenol-qualitative traits, grain proteins and molecular markers. The extent of genetic erosion of landraces in tetraploid wheat germplasm from Ethiopia was also evaluated. READ MORE

  6. 9. Wheat Storage Proteins at Interfaces

    Author : Jörgen Örnebro; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; adsorption; surfaces; interfaces; gliadins; glutenins; Livsmedelsteknik;

    Abstract : This thesis deals with the properties of wheat storage proteins at interfaces. These proteins are the main constituents of gluten and are recognised for their importance in breadmaking. READ MORE