Sökning: "gliadins"

Visar resultat 1 - 5 av 8 avhandlingar innehållade ordet gliadins.

  1. 1. Wheat Storage Proteins at Interfaces

    Författare :Jörgen Örnebro; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; adsorption; surfaces; interfaces; gliadins; glutenins; Livsmedelsteknik;

    Sammanfattning : This thesis deals with the properties of wheat storage proteins at interfaces. These proteins are the main constituents of gluten and are recognised for their importance in breadmaking. LÄS MER

  3. 2. Gliadin-Blocking Peptides In vitro assessment of their potential to alleviate celiac disease development

    Författare :Karolina Hoffmann; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; high-gliadin affinity blocking peptides; Caco-2 cells; in vitro digestion; tissue transglutaminase; celiac disease; gliadin; α-amylase trypsin inhibitors;

    Sammanfattning : This thesis work aimed to investigate the potential of synthetic peptides as agents to block wheat prolamins (gliadins) that trigger the development of symptoms in celiac disease. The first step of this investigation included selection and synthesis of peptides with high affinity to gliadins and assessment of the potential of these so-called blocking peptides to limit gliadin reactivity in vitro. LÄS MER

  4. 3. Aggregation of gluten proteins - from wheat seed biology to hydrogels : scientific modelling based primarily on Monte-Carlo and HPLC methods

    Författare :Joel Markgren; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES;

    Sammanfattning : Gluten proteins are intrinsically disordered proteins that form extensive aggregated networks in wheat seeds, where they are stored as a nutrient source for the embryo. A modelling approach involving computational biology with Monte-Carlo algorithms and wet laboratory studies, including HPLC analysis, was applied to unravel the aggregational and hydrogelforming properties of the gluten proteins. LÄS MER

  5. 4. Transglutaminase and peptidylarginine deiminase in the pathogenesis of autoimmune diseases

    Författare :Bodil Roth; Gastroenterologi; []
    Nyckelord :multiple sclerosis; pathogenesis; peptidylargininedeiminase; transglutaminase.; Sjögren’s syndrome; autoimmune; Alzheimer’s disease;

    Sammanfattning : Coeliac disease (CD) is becoming a model for understanding the pathogenesis of autoimmune disorders. In CD, antibodies against transglutaminase 2 (TG2) and specific glutamine residues of gliadins have been identified. LÄS MER

  7. 5. Novel uses of bio-polymers in composites : from chemistry to processing of materials and food

    Författare :Faraz Muneer; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES;

    Sammanfattning : Plant bio-polymers obtained as industrial side-streams (wheat gluten and potato proteins) and specifically designed potato starch and hemp fibres were used to produce composite materials. Fractionated pea protein and pea dietary fibres were used to make pasta-like sheets for production of healthy food. LÄS MER