This compilation of 74 papers based on presentations made in September at the International Gluten Workshop provides a thorough view of the current status of research in gluten proteins worldwide. More than 150 scientists from 25 countries contributed to this important event. Now you can access the information in this timely book. It includes abstracts and an author index in addition to the fully edited papers.
- Biotechnology and genetics: methodology, genetics, environment and gluten quality (25 papers)
- Structure characterization and functional relationships among gluten monomers and polymers (23 papers)
- Rheology: application and prediction of gluten and properties (17 papers)
- Health and nutritional aspects of gluten proteins (5 papers)
- Proteomics and transcriptomics (4 papers)
Gluten Proteins 2006
Biotechnolgy and Genetics Methodology, Genetics, Environment and Gluten Quality
A Specific Combination of HMW and LMW Glutenin Subunits Results in Extra-Strong Dough Properties.W. M. Funatsuki, K. Takata, T. Tabiki, M. Ito, Z. Nishio, H. Funatsuki, and H. Yamauchi
Simple Integration Patterns Observed by Transformation with the Glu-D1x5 Gene as a Linear Fragment.Q. Yao, L. Cong, G. Y. He, J. L. Chang, K. X. Li, G. X. Yang, H. D. Jones and P. R. Shewry
Allelic Variation in Low-Molecular Weight Glutenin Subunits and Its Functional Importance.T. M. Ikeda, M. Yanaka and K. Takata
Characterization of Wheat with Strongly Reduced Gliadin Content.H. Wieser, P. Koehler, A. Folck, and D. Becker
Chromosome Location of Genes Controlling High Molecular Weight (HMW) Glutenin Locus in Species Related to Wheat.M. Garg, H. Tanaka and H. Tsujimoto
Considerations About the Effect of Incorporation of Two Rare LMW-GS in Durum Wheat in Comparison to Bread Wheat Doughs.P. Ferrante, M. C. Gianibelli, O. Larroque, R. D’Ovidio, D. Lafiandra, and S. Masci
Development and Application of Fast Immunological Selection Methods for High Molecular Weight Glutenin Subunits in Wheat Breeding.H. Gruber and B. Killermann
Hypothetical Differential Processing of Low Molecular Weight Glutenin Subunits Met- and Ser-types at Their N-Terminal End.P. Ferrante, R. D’Ovidio, D. Lafiandra, A. Ceriotti, W. H. Vensel, D. D. Kasarda, and S. Masci
Effects of Mineral Nutrition and Temperature on Accumulation of Gluten Proteins are Related to Their Content of Cys and Met.F. M. Dupont, W. J. Hurkman, W. H. Vensel, R. Chan, C. K. Tanaka, and S. B. Altenbach
Frequencies of Gluten-Protein Alleles in a Worldwide Collection of Over 5,600 Wheat Genotypes.F. Bekes, C. W. Wrigley, S. Uthayakumaran, C. R. Cavanagh, I. L. Batey and W. Bushuk
Functional Studies of Wheat Storage Proteins in Model System.M. Oszvald, S. Tömösközi, L. Tamás and F. Békés
Functionality of Glutenin Subunits Produced by Transgenic Yeast.R. Kieffer, H. Wieser, I. Bauer, R. Hoffmann and F. Meuser
Combined Expression of Gluten Strength and Grain Hardness Genes by Crossing Transgenic Plants with Elite Wheat Varieties.J. U. Zhang, K. Li, G. Yang, L. Luo, H. D. Jones, P. R. Shewry and G. He
Interactions Between the Starch Granule Surface and Its Associated Proteins.A. Bakó, M. Gárdonyi and L. Tamás
Lipid Selectivity of Puroindolines and Its Relationship to Endosperm Hardness.L. A. Clifton, R. J. Green, and R. A. Frazier
A QTL Approach to Identifying Genes Controlling Protein, Processing and Baking Quality Attributes in Wheat.G. Mann, S. Diffey, L. Rampling, Z. Nath, I. Kutty, E. Leyne, F. Azanza, K. Quail, B. Cullis, A. Smith, and M. Morell
Protein Alteration in Durum Wheat by Eurygaster and Aelia Species.L. Salis, M. Goula, C. Álvarez and E. Gordún
Molecular Evolution of Grain Hardness Genes in Genera of the Triticeae.L. T. Luo, M. Chen, J. Wang, G. Yang, K. Li, J. Chang and G. Y. He
Silencing the a-Gliadins in Hexaploid Bread Wheat.D. Becker, A. Folck, P. Knies, H. Lörz and H.Wieser
Structure, Evolution, and Expression of the Wheat Prolamine Loci.O. D. Anderson, Y. Q. Gu, and G. R. Lazo
Survey of Brachypodium distachyon as a Possible Model System for Wheat.G. R. Lazo, D. Laudencia-Chingcuanco, Y. Q. Gu, N. Huo, J. P. Vogel, and O. D. Anderson
The Changing Frequency of Glutenin Alleles and Quality Implications in a Century of Australian Wheat Breeding.G. B. Cornish
Transcription of the Glu-1Bx HMW Glutenin Subunit Gene During Grain Filling in Several Wheat Cultivars.M. Gárdonyi, P. Szucs, J. Bányai, Z. Bedo and L. Tamás
Expression Patterns in Transgenic Wheats with Elevated Levels of Dx5 and/or Dy10 Glutenin Subunits.A. E. Blechl and J. W. Lin
Using Epitope Tagging to Explore the Trafficking, Location and Functional Properties of Wheat Gluten Proteins.P. R. Shewry, P. Tosi, H. D. Jones, C. Sparks, C. Gritsch, W. Funatsuki, K. Niwa, A. Huttly, J. A. Napier, R. D’Ovidio and J. Freeman
Structure Characterization and Functional Relationships Among Gluten Monomers and Polymers
A Rapid Spectrophotometric Assay for Measuring Functional Protein in Wheat.O. M. Lukow, J. Suchy, D. Brown, R. M. DePauw, S. L. Fox, G. Humphreys, and S. M. Woods
Analysis of the First Steps of Prolamins Assembly and Polymerization During Wheat Grain Development.C. Mangavel, L. Dubreil, C. Loussert, J. Barbot, and Y. Popineau
Comparison of Analytical Methods for Breadmaking Quality Prediction in a Genotype by Environment Study: SE-HPLC Versus Spectrophotometric Measurement of HMW Glutenin.H. A. Naeem and H. D. Sapirstein
Differentiation of Allelic Variations of the HMW Glutenin Subunits of Wheat Flours by Use of Mixing Parameters and Polymeric Protein Content.H. Akdogan, M. Tilley, S. Bean, and R. Graybosch
Distribution of Protein Composition in Bread Wheat Flour Mill Streams and Relationship to Breadmaking Quality.Y. G. Wang, K. Khan, G. Hareland, and G. Nygard
Effect of Low Molecular Weight Glutenin Subunit Composition of Wheat on Dough Properties.O. M. Lukow, J. Suchy, K. M. Adams and G. Humphreys
Effect of Seeding Time on Gluten Strength and Composition of Italian Durum Wheat Genotypes Harvested in Sardinia in 2004 and 2005.S. Fois, L.Schlichting, B. Marchylo, J. Dexter, R. Motzo and F. Giunta
Expression of Sequences Encoding LMW Subunits of Glutenin.J. J. Lambourne, P. Tosi, R. A. Frazier, D. G. Bhandari, and P. R. Shewry
Influence of Sulfur Fertilization on the Technological Properties of Wheat Flour.H. Wieser, P. Koehler, and S. V. Tucher
Non-Aqueous Fractionation of Wheat Flour—Method to Prepare Native Gluten Proteins.S. Hartmann and P. Koehler
On-the-spot Analysis of All Gluten Polypeptide by Lab-on-a-chip Capillary Electrophoresis.S. Uthayakumaran, I. L. Batey and C. W. Wrigley
Potentials and Method Improvements of Capillary Zone Electrophoresis for Use in Spelt Breeding Programs.T. J. Schober and S. R. Bean
Probing Protein-Lipid Interactions in Gluten—An Acetic Acid Fractionation Approach.T. H. McCann, D. M. Small, I. L. Batey, C. W. Wrigley and L. Day
Puroindoline Synthesis in Wheat Kernels with Contrasting Texture Characteristics.L. Gazza, S. Conti, F. Taddei, P. K. W. Ng, and N. Pogna
Quality and Protein Characterization of Triticale Lines with the Pair of HMW Subunits 5+10 and 2+12.R. S. Jonnala, F. Macritchie and D. Lafiandra
The Impact of Redox Agents on Gliadin-Glutenin Linking During Hydrothermal Treatment.B. Lagrain, B. Thewissen, K. Brijs, and J. A. Delcour
Relationships of Glutenin Macropolymer Quantity and Properties to Strength and Composition of Gluten Proteins for Diverse Durum Wheat Genotypes.N. M. Edwards, R. J. Hamer and J. E. Dexter
Solid State Spectroscopies for Assessing the Structural Features of Gluten Proteins in Wheat Flour and Semolina.F. Bonomi, S. Iametti, M. A. Pagani and E. Ragg
Studies on the Degradation of Gluten Proteins During Germination of Wheat.H. Wieser, G. Hartmann and P. Koehler
Study of Glutenin Functionality Using a Transgenic Wheat System.O. M. Lukow, J. Suchy, S. Uthayalumaran, M. C. Jordan and S. Cloutier
Studies on the Relation between Glutenin Particles and Protein Bodies.R. J. Hamer and T. W. J. M. Van Herpen
Tyrosine Cross-linking of Wheat Gluten Proteins and Its Functional Importance.A. Rodriguez-Mateos, S. J. Millar, D. G. Bhandari and R. A. Frazier
Wheat Gluten-based Biomaterials: Composites and Nanocomposites.E. Gastaldi, H. Angellier, P. Menut, T. Kunanopparat, N. Gontard and S. Guilbert
Rheology: Application and Prediction of Gluten Qualities and Properties
Changes in HMW-GS Composition of German Wheat Varieties 1994 – 2005 and Impact on Breadmaking Quality.
B. Killermann and G. Zimmermann
Contribution of Glutenin Alleles to Dough Rheological Properties.
Determination of Wheat and Bread Making Quality with Small-Scale Methods – An Overall Comparison Study.
S. Tömösközi, M. Nádosi, K. Ercsey, R. Haraszi, F. Békés and A. Salgó
Effects of Oxygreen® Ozonation Process on Bread Dough Quality and Protein Composition.
F. Violleau, O. Surel, M. Dubois, A-G. Despres, C. Coste and D. Kleiber
Evaluation of Methods for Separation of Plasticity and Elasticity in Gluten: A Step Towards Possible Standard Methods.
H. Liang, D. Zhao, B. Allvin, P. Rayas-Duarte, R. Chinnaswamy and S. J. Mulvaney
Fourteen Years Strain Hardening as an Indicator of Bread-Baking Performance, Questions Still to Be Solved.
T. Van Vliet and R. J. Hamer
Gluten, GMP, Glutenin Particles, Models and Practical Reality "Connecting Science and Practical Reality”.
C. Don and P. Weegels
Influence of the Fatty Acid on the Baking Activity of Phospholipids.
B. Fischer and P. Koehler
Measuring the Rheology of Grain Hardness.
R. Haraszi and R. S. Anderssen
Modification of Gluten by Emulsifiers and Effects on Dough Stabilization.
On the Mechanism of Gluten Network Development in Flour-Water Batter Dough.
F. Auger, A. Redl, J. Lefebvre and M. H. Morel
Rheological Properties of Doughs and Breadmaking Qualities of Several Wheat Cultivars Grown in Japan.
P. Van Hung, T. Maeda and N. Morita
Rheological Properties of Low-Hydrated Starch-Gluten Blends Affected by Their Composition.
H. Chanvrier and S. Uthayakumaran
Rheology of Gluten Film Around Gas Cells in Breadmaking.
B. S. Sroan and F. Macritchie
U.S. Wheat Marketing System and the Status of Global Wheat Quality Test Methods.
R. Chinnaswamy, L. D. Freese, C. W. Burden, T. D. Norden and D. B. Funk
The Impact of Nutrition on the Metabolome, Protein Composition and End-Use Quality of Wheat.
D. D. Godfrey, M. J. Hawkesford, J. L. Ward, S. Powers, S. J. Millar and P. R. Shewry
Role of Gluten and Its Components in Influencing Durum Wheat Dough Properties and Spaghetti Cooking Quality.
M. J. Sissons, H. N. Soh, and M. A. Turner
Health and Nutritional Aspects of Gluten Proteins
Alpha-Gliadin Genes from the A, B, and D Genomes of Wheat Contain Different Sets of Celiac Disease Epitopes.
T. W. J. M. Van Herpen, S. V. Goryunova, E. Salentijn, M. Riley, C. Sparks, P. A. Van Veelen, D. Bosch, L. J. W. J. Gilissen, M. J. M. Smulders, H. D. Jones, P. R. Shewry and R. J. Hamer
Rapid Degradation of Celiac-Toxic Peptides by Cereal Proteases.
G. Hartmann, P. Koehler and H. Wieser
Post-Anthesis Fertilizer Influences Expression of Genes Encoding Allergenic Proteins.
S. B. Altenbach and K. M. Kothari
Problems in Detecting Barley Prolamin Contaminants in Gluten-Free Foods by Commercial ELISA Kits.
P. M. Kanerva and T. S. Sontag-Strohm
The Dog as a Model for Assessing Food Allergens in Wheat.
B. B. Buchanan, J. H. Wong, M.-J. Cho, Y.-B. Kim, H. R. Jung, H.-K. Kim, S. Morigasaki, P. G. Lemaux, R. B. Moss, S. S. Teuber, and O. L. Frick
Proteomics and Transcriptomics
Comparative Transcriptional and Proteomic Profiling of Bread Wheat Cv. Bobwhite and Its Derived Transgenic Line Over-Expressing a LMW-GS Gene.
F. Scossa, D. Laudencia-Chingcuanco, O. D. Anderson, W. H. Vensel, D. D. Kasarda, D. Lafiandra, R. D’Ovidio and S. Masci
Mass Spectrometry Based Identifications of LMW Glutenin Subunits.
W. H. Vensel, F. M. Dupont, R. Chan and W. J. Hurkman
Proteomics Studies on Wheat Developmental and Mature Kernel.
G. Branlard, E. Bancel, E. Allain, C. Girousse, M. Merlino, B. Laubin, I. Nadaud, C. Debiton, G. Bronner and P. Martre
Wheat Proteomics in the Healthgrain Project.
S. Laugesen, B. Laubin, M. Merlino, G. Branlard and B. Svensson
The 2006 Gluten Workshop - Looking Back, and Ahead.
Publish Date: 2007
Format: 6” x 9” softcover
Images: 140 images
Publication Weight: 2 lbs
Edited by George L. Lookhart and Perry K. W. Ng