- gamma- and omega-gliadins. They are
structurally similar to LMW
glutenins.
Glutenins occur as
multimeric aggregates of high-molecular-m**** and low-molecular-m****...
-
between the
gliadins and
glutenins,
although there are
variations found in
different sources.
Neither gliadins nor
glutenins are water-soluble, but gliadins...
-
types of proteins: the
glutenins and the gliadins,
which in turn can be
divided into high
molecular and low
molecular glutenins and α/β, γ and Ω gliadins...
-
containing flaxseed.
Glutenin and
gliadin are
functional proteins found in
wheat bread that
contribute to the
structure of bread.
Glutenin forms interconnected...
- PMC 6542783. PMID 30911876.
Elwart J. A. D. (1967). "Amino acid
analysis of
glutenins and gliadins". J. Sci. Food Agric. 10 (3): 111–117. doi:10.1002/jsfa.2740180307...
-
adhesive properties that
change when
prepared in
different ways. The
glutenins, for example, stretch, but can also fix
their shape at high temperatures...
-
Coeliac disease is
caused by an
inflammatory reaction to
gliadins and
glutenins (gluten proteins)
found in
wheat and to
similar proteins found in the...
- albumins, globulins,
prolamins and
glutenins. The
relevant prolamins in
wheat are gliadins.
Gliadins and
glutenins form the
classic glutens—the causative...
-
intermolecular disulfide bonds form
between glutenin molecules, as well as
between gliadin and
glutenin. With more
bonds being made, the
gluten network...
- water; when
these two
ingredients are
combined and kneaded, the
gliadin and
glutenin proteins in the
flour expand and form
strands of gluten,
which gives bread...
