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Topic: Glutenine

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	Glutenin - Wikipedia, the free encyclopedia
		Glutenin (or glutenine) is a protein best known for its role, along with in gliadin, in the creation of gluten with its disulfide inter- and intra-molecule links.
		It is soluble in diluted acids and bases.
		Glutenin is responsible for the firmness of dough in baking bread because it increases the stability through a 3-dimensional network.
	en.wikipedia.org /wiki/Glutenin (112 words)

	YourArt.com >> Encyclopedia >> glutenin (Site not responding. Last check: 2007-10-24)
		Glutenin is a protein fraction best known for it's role, along with in gliadin, in the creation of gluten.
		Glutenin (or glutenine) is a protein fraction best known for it's role, along with in gliadin, in the creation of gluten.
		Glutenin (or glutenine) is a protein best known for its role, along with in gliadin, in the creation of gluten with its disulfide inter and intra molecule links.
	www.yourart.com /research/encyclopedia.cgi?subject=/glutenin (415 words)

	Bioline International Official Site (site up-dated regularly)
		An electrophoretic study of gliadin and glutenin proteins was undertaken to investigate possible associations between these proteins and gluten strength. Significant genotypic differences were observed for grain yield, 1000 kernel weight, protein content, SDS-sedimentation volume, yellowness and yellow berry.
		The relationship between HMW and LMW glutenin subunits and durum wheat quality is given in Table 4.
		The effects of the LMW and HMW glutenins on gluten quality appear to be additive because cultivars showing glutenin patterns LMW-2 in association with HMW glutenin subunits 6+8 and 7+8 were among those identified by the best gluten quality (Cocorit 71 and Kilinto) (Table 2 and Table 4).
	www.bioline.org.br /request?cs02017 (3627 words)

	Gluten - Indopedia, the Indological knowledgebase
		Gluten is an amorphous ergastic protein found combined with starch in the endosperm of most cereals.
		It constitutes about 80% of the proteins contained in wheat and is composed of the proteins gliadine and glutenine.
		Gluten is responsible for the elasticity of kneaded dough which allows it to be leavened, as well as the "chewiness" of baked products like bagels.
	www.indopedia.org /Gluten.html (474 words)

	Bakery technology- Wheat flour
		The first two form about 20% of the total amount of protein, while the glutenine and gliadin contribution is the remaining 80 %.
		The gliadin and glutenine form a network of molecules capable of holding the carbon-dioxide gas that is a by-product of fermentation.
		It is this network of lace that causes the bread to rise.
	www.classofoods.com /page1_1.html (1418 words)

	Manila Bulletin Online
		It (galapong or palitaw) is almost always available in any local wet market, and you can always store it in an airtight plastic container for about 12 hours.
		However, you should remember that it can only be exposed to air minutes before boiling, as it spoils easily because of high glutenine content (protein component) compared to regular rice.
		To get the best mochi or palitaw texture, all you have to do is to flash-boil it in water until it floats, and serve it quickly, dredged in toasted, desiccated coconut grates with a scoop of vanilla ice cream.
	www.mb.com.ph /issues/2006/06/23/TSTE2006062367584.html (724 words)

	Vaccination with bananas — the use of green gene technology (Site not responding. Last check: 2007-10-24)
		People with coeliac disease suffer from an allergic-like condition of the small intestine triggered by gluten (gluten protein in wheat, barley and rye), and are dependent on a life-long gluten-free diet.
		The causes of coeliac symptoms are said to lie in the gliadines, while according to current knowledge the glutenines are not causal in bringing about coeliac disease.
		To confirm the working hypothesis that it is only the gliadines and not the glutenines which possess the potential to trigger coeliac, initially ultra-pure glutenine and gliadine is being produced in yeast and maize using genetic engineering techniques.
	www.bio-pro.de /en/life/magazin/00386 (2222 words)

	Plant Sulfur Research
		Recent deficiencies in sulfur of European soils have contributed to increase sulfur fertilization for many cultures in order to optimize yield and achieve the quality of seeds.
		Sulfur determines gliadine and glutenine formation in wheat grains, and so quality of dough [24].
		Brassica in general, need high amounts of sulfur fertilizer in complement of N. Most cultures contain N and S in a ratio of 15:1 [5] and an optimum ratio value of available N to available S of about 7 has been reported for rapeseed [15].
	www.plantsulfur.org /reports/sia18.htm (1547 words)

	Gluten Definition / Gluten Research (Site not responding. Last check: 2007-10-24)
		The word cereal has its origin in the Roman goddess of grain, Ceres.
		Gluten is a mixture of two proteins, gliadin and glutenin.
		Gluten is the elastic, water-insoluble protein found in wheat and other grains such as rye, barley, kamut, spelt and oats.
	www.elresearch.com /Gluten (445 words)

	PAG-XII: (P145) A ONE MILLION BAC LIBRARY FOR STRUCTURAL AND FUNCTIONAL CHARACTERIZATION OF WHEAT (TRITICUM AESTIVUM ...
		High density filters (6 X 6 array) of 42000 clones have now being produced for 600 000 clones of the library and protocols and methodologies for pooling ESTs as probes are being set-up.
		Interesting results in term of identifying gene-rich and gene-poor regions, comparative genomics, characterization of organization of interesting genes and QTLs (such as the hardiness loci and HMW glutenine) and appreciation of the wheat genome organization will be presented.
		Genomic resources and tools we have developed constitute the basis for international collaborations and efforts on wheat genomics and will help in deciphering the genome of this important crop.
	www.intl-pag.org /12/abstracts/P2a_PAG12_145.html (376 words)

	Biodegradable films containing caseinate and their method of manufacture by irradiation - Patent 6120592
		Technical problems have limited the use of soya proteins to dairy product applications such as "tofu" and various cheeses (Schmidt and Morris, 1984).
		Gluten proteins, such as gliadine and glutenine, originate in corn flour.
		Gliadine is mainly hydrophobic and viscous whereas glutenine is absorbent and elastic.
	www.freepatentsonline.com /6120592.html (16653 words)

	Glutenine - Free net encyclopedia (Site not responding. Last check: 2007-10-24)
		[{{fullurl:Template:FULLPAGENAMEaction=edit}} Start the Glutenine article] or add a request for it.
		[[Wiktionary:Template:FULLPAGENAMEELook for Glutenine]] in Wiktionary, our sister dictionary project.
		[[Commons:Template:FULLPAGENAMEELook for Glutenine]] in the Commons, our repository for free images, music, sound, and video.
	www.netipedia.com /index.php?title=Glutenine&action=edit (155 words)

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