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Gluten Proteins 2006
Gluten Proteins 2006

A compilation of 74 papers based on presentations made at the 9th International Gluten Workshop.

Item No. 27571

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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.

Topics include:

  • 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


Preface
Welcome

Session 1

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

Session 2

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

Session 3

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.

M.J. Appelbee

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.

R. Kieffer

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


Session 4

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


Session 5

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


Closing Remarks

The 2006 Gluten Workshop - Looking Back, and Ahead.

J.Bietz


Appendix
Author Index
Publish Date: 2007
Format: 6” x 9” softcover
ISBN: 978-1-891127-57-1
Pages: 378
Images: 140 images
Publication Weight: 2 lbs

Edited by George L. Lookhart and Perry K. W. Ng

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