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6 articles for “Gluten”
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Research ArticleOpen accessEvery word in the titleExpression of Thioredoxin-Fusion Proteins of α-Gliadin, γ-Gliadin and Low Molecular Weight Glutenin, from Wheat Endosperm and their Domains in EnterobacteriaClaudia G. Benitez-Cardoza, Yves Popineau, Jacques GueguenWheat seed storage proteins play a determining role in the viscoelastic properties of wheat gluten. The genes encoding α-gliadin, γ-gliadin and Low Molecular Weight glutenin and their N-central-repetitive and C-terminal domains from wheat endosperm had been subcloned into a thioredoxin expression system (pET102/D-Topo) and produced as fusion proteins in E. coli. The expression levels for each of the proteins varied … …American Journal of Infectious Diseases, Vol. 3, Issue 2 · 30 Jun 2007 · 6,746 accessesView PDFCite
Research ArticleOpen accessIn the keywordsThe Genetic Potential of Spring Durum Wheat Grain Quality in the North of KazakhstanS. M. Dashkevich, M. U. Utebayev, O. O. Kradetskaya et al.The paper presents information about the cultivation of spring durum wheat in the conditions of Northern Kazakhstan. Methods for assessing the quality of grain and semolina in the breeding process are shown: SDS sedimentation, protein content according to Kjeldahl, content, and index of gluten using the Glutomatic 2200 system, vitreousness, hardness SKCS 4100, content of carotenoid pigments, measurements of the … …OnLine Journal of Biological Sciences, Vol. 22, Issue 3 · 2 Sep 2022 · 6,087 accessesView PDFCite
Research ArticleOpen accessIn the abstractIn Sacco and in vitro Evaluation of Heating and Formaldehyde Treated Protein FeedAnnisa Rosmalia, Idat Galih Permana, Despal, Toto ToharmatMassive protein conversion into ammonia in the Rumen (RDP) should be avoided to prevent protein quality deterioration. Heating and formaldehyde treatments are commonly used to decrease Rumen-Degradable Protein (RDP), but it rarely used to protect local feed. We aimed to compare the effectiveness of heating and formaldehyde treatments in decreasing the RDP of local feed. The use of fistulated cattle, … …American Journal of Animal and Veterinary Sciences, Vol. 19, Issue 1 · 12 Feb 2024 · 6,253 accessesView PDFCite
Research ArticleOpen accessIn the abstractComparative Characteristic of two Cultivars of Winter Common Wheat (Triticum Aestivum L.) Cultivated in the Southeast of Kazakhstan using the Drip Irrigation TechnologyZhanar Muratovna Yeraliyeva, Meruyert Sakenovna Kurmanbayeva, Karina Khamidovna Makhmudova et al.The purpose of our research was studying the indicators of grain quality, productivity and analysis of anatomical stem structure during the full maturity of two cultivars of winter common wheat. Novelty of work consists in carrying out such a research using a local standard cultivar Almaly and a new cultivar SWW 2/127 grown using the drip irrigation technology. Researches were … …OnLine Journal of Biological Sciences, Vol. 17, Issue 2 · 30 May 2017 · 7,265 accessesView PDFCite
Research ArticleOpen accessIn the abstractEFFECTS OF NATURALLY PRODUCED DIETARY FUSARIUM MYCOTOXINS ON WEANING PIGSS. Y. Shin, C. Kong, I. H. Kim, B. G. KimMycotoxins reduce animal productivity and animal health. The influence of Fusarium mycotoxins in corn co-products on pig performance is an important issue in swine feed industry. This study was conducted to determine the effects of naturally produced Fusarium mycotoxins in Corn Gluten Meal (CGM) on growth performance of nursery pigs. A total 96 weaning pigs comprising 48 gilts and 48 … …American Journal of Animal and Veterinary Sciences, Vol. 9, Issue 2 · 19 Apr 2014 · 7,236 accessesView PDFCite
Research ArticleOpen accessIn the abstractCorrelation Study Between Volume and Overall Acceptability of Cake with Properties of Hard Wheat FlourHanee Al-DmoorThe most important factor in cakes making is the availability of soft wheat flour. Sometimes cake flour is producing by milling hard wheat because the shortage of soft wheat flour. The aim of this study is to identify a specification for production cake flour from hard wheat which gives a high quality of cake products. Protein %, ash %, wet … …American Journal of Agricultural and Biological Sciences, Vol. 8, Issue 2 · 6 Jul 2013 · 7,892 accessesView PDFCite