Wheat Gluten: Rheological and Gas Retaining Properties

1991 ◽  
pp. 657-666 ◽  
Author(s):  
R. Carl Hoseney
Keyword(s):  
Wheat Gluten

Trade Creation or Trade Diversion in ASEAN and ASEAN+6 FTAs: Trade Indicators Approach

2015 ◽  
pp. 25-41
Author(s):  
Anh Tu Thuy ◽  
Ngoc Le Minh
Keyword(s):  
Comparative Advantage ◽  
Wheat Gluten ◽  
Free Trade Area ◽  
Private Investment ◽  
Trade Diversion ◽  
Trade Creation ◽  
Public And Private ◽  
Trade Area ◽  
Economic Partnership ◽  
Regional Comprehensive Economic Partnership

This paper makes use of two trade indicators, Revealed Comparative Advantage (RCA) and Regional Orientation (RO), to evaluate the economic impacts of the ASEAN Free Trade Area (The) and the Regional Comprehensive Economic Partnership (RCEP) on Vietnamese commodities at the Harmonized System (HS) 2-digit level. Several sectors in which Vietnam has revealed a comparative advantage, has benefited from the AFTA, and would continue to enjoy trade creation from the RCEP, are: Cereals (10), Salt, sulphur, earth, stone, plaster, lime and cement (25), Rubber (40), Knitted or crocheted fabric (60), etc. More importantly, the result provides a list of commodities in which Vietnam has a comparative advantage and only experiences trade creation when participating in the RCEP. These are: Milling products, malt, starches, inulin, wheat gluten (11), Vegetable plaiting materials, vegetable products not elsewhere specified (14), Wood and articles of wood, wood charcoal (44), etc. Findings also show commodities in which Vietnam has a comparative advantage; but are not well positioned in the RCEP market yet, e.g. Cereal, flour, starch, milk preparations and products (19) and Manmade staple fibres (55). If sufficient investment decisions and marketing strategies are applied to these commodities, they will well penetrate the RCEP market and bring trade creation and welfare improvement to Vietnam. Public and private investment should consider the above-mentioned commodities as targets to leapfrog the benefits of RCEP.

Study on Wheat Gluten Biopolymer: a Novel Way to Eradicate Plastic Waste

2011 ◽  
Vol 3 (8) ◽  
pp. 253-255
Author(s):  
Neha Patni ◽  
◽  
Pujita Yadava ◽  
Anisha Agarwal ◽  
Vyoma Maroo
Keyword(s):  
Wheat Gluten ◽  
Plastic Waste

Wheat Gluten and its Hydrolysates. Possible Directions of Practical Use (Review)

2018 ◽  
Vol 34 (4) ◽  
pp. 6-17
Author(s):  
A.S. Asrarkulova ◽  
◽  
N.V. Bulushova ◽  
◽  
◽  
...  
Keyword(s):  
Wheat Gluten

Extruded High Quality Materials from Wheat Gluten

2010 ◽  
Vol 1 (4) ◽  
pp. 173-186 ◽  
Author(s):  
N. Henrik Ullsten ◽  
Mikael Gällstedt ◽  
Gwen M. Spencer ◽  
Eva Johansson ◽  
Salla Marttila ◽  
...  
Keyword(s):  
Wheat Gluten ◽  
High Quality

Phosvitin-wheat gluten complex catalyzed by transglutaminase in the presence of Na2SO3: formation, cross-link behavior and emulsifying properties

2020 ◽  
pp. 128903
Author(s):  
Lu Yang ◽  
Jie Jia ◽  
Xuefu Zhou ◽  
Meichen Liu ◽  
Qinjun Zhang ◽  
...  
Keyword(s):  
Wheat Gluten ◽  
Emulsifying Properties ◽  
Cross Link

scholarly journals Antioxidant properties and inhibition of angiotensin-converting enzyme by highly active peptides from wheat gluten

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Wen-Ying Liu ◽  
Jiang-Tao Zhang ◽  
Takuya Miyakawa ◽  
Guo-Ming Li ◽  
Rui-Zeng Gu ◽  
...  
Keyword(s):  
Wheat Gluten ◽  
Antioxidant Properties ◽  
Converting Enzyme ◽  
Antioxidant Peptides ◽  
Active Peptides ◽  
Inhibitory Peptides ◽  
Highly Active ◽  
Ace Inhibitory Peptides ◽  
Ace Inhibitory

AbstractThis study aimed to focus on the high-value utilization of raw wheat gluten by determining the potent antioxidant peptides and angiotensin I-converting enzyme (ACE) inhibitory peptides from wheat gluten oligopeptides (WOP). WOP were analyzed for in vitro antioxidant activity and inhibition of ACE, and the identification of active peptides was performed by reversed-phase high-performance liquid chromatography and mass spectrometry. Quantitative analysis was performed for highly active peptides. Five potent antioxidant peptides, Leu-Tyr, Pro-Tyr, Tyr-Gln, Ala-Pro-Ser-Tyr and Arg-Gly-Gly-Tyr (6.07 ± 0.38, 7.28 ± 0.29, 11.18 ± 1.02, 5.93 ± 0.20 and 9.04 ± 0.47 mmol 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) equivalent/g sample, respectively), and five potent ACE inhibitory peptides, Leu-Tyr, Leu-Val-Ser, Tyr-Gln, Ala-Pro-Ser-Tyr and Arg-Gly-Gly-Tyr (half maximal inhibitory concentration (IC50) values = 0.31 ± 0.02, 0.60 ± 0.03, 2.00 ± 0.13, 1.47 ± 0.08 and 1.48 ± 0.11 mmol/L, respectively), were observed. The contents of Leu-Tyr, Pro-Tyr, Tyr-Gln, Ala-Pro-Ser-Tyr, Arg-Gly-Gly-Tyr, and Leu-Val-Ser were 155.04 ± 8.36, 2.08 ± 0.12, 1.95 ± 0.06, 22.70 ± 1.35, 0.25 ± 0.01, and 53.01 ± 2.73 μg/g, respectively, in the WOP. Pro-Tyr, Tyr-Gln, Ala-Pro-Ser-Tyr, Arg-Gly-Gly-Tyr, and Leu-Val-Ser are novel antioxidative/ACE inhibitory peptides that have not been previously reported. The results suggest that WOP could potentially be applied in the food industry as a functional additive.

Anti-microbial effectiveness of relative humidity-controlled carvacrol release from wheat gluten/montmorillonite coated papers

Food Control ◽  
2011 ◽  
Vol 22 (10) ◽  
pp. 1582-1591 ◽  
Author(s):  
E. Mascheroni ◽  
V. Guillard ◽  
E. Gastaldi ◽  
N. Gontard ◽  
P. Chalier
Keyword(s):  
Relative Humidity ◽  
Wheat Gluten ◽  
Coated Papers

scholarly journals Prevalence of Wheat/Gluten-Related Disorders and Gluten-Free Diet in Paraguay: An Online Survey-Based Study

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 396
Author(s):  
Noé Ontiveros ◽  
Raúl Emilio Real-Delor ◽  
José Antonio Mora-Melgem ◽  
Carlos Eduardo Beltrán-Cárdenas ◽  
Oscar Gerardo Figueroa-Salcido ◽  
...  
Keyword(s):  
Latin American ◽  
Weight Control ◽  
Online Survey ◽  
Adult Population ◽  
Wheat Gluten ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Questionnaire Response ◽  
Face To Face ◽  
Validated Questionnaire

Gluten-related disorders (GRDs) are increasing around the world, but their magnitude and relevance remain unknown in most Latin American countries. Thus, an online survey was conducted to estimate the prevalence of GRDs as well as adherence to a gluten-free diet (GFD) in Paraguayan adult population. There were 1058 individuals surveyed using a validated questionnaire (response rate of 93.9%). The self-reported prevalence rates were as follows (95% CI): gluten sensitivity (GS), 10.30% (8.53–12.29); non-celiac GS (NCGS), 5.19% (3.94–6.71); physician-diagnosed celiac disease (PD-CD), 3.11% (2.15–4.35); wheat allergy (WA), 2.07% (1.30–3.13); and adherence to GFD, 15.69% (13.55–18.02). Excluding CD, more women than men met the criteria for GRDs, adverse food reactions, and GFD (p < 0.05). Eight respondents reported the coexistence of NCGS with PD-CD and/or WA. Most cases on a GFD indicated medical/dietitian advice for following the diet (68.07%). Non-self-reported GS individuals indicated weight control (46.4%) and the notion that the GFD is healthier (20.2%) as the main motivations for following the diet. GRDs are not uncommon in Paraguayan adult population. It seems that there is awareness about GRDs and the GFD, but training about the diagnosis of GRDs is desirable because of the informed overlapping diagnoses of CD or WA with NCGS. Future studies involving face-to-face interviews are necessary.

scholarly journals Contribution of Infectious Agents to the Development of Celiac Disease

2021 ◽  
Vol 9 (3) ◽  
pp. 547
Author(s):  
Daniel Sánchez ◽  
Iva Hoffmanová ◽  
Adéla Szczepanková ◽  
Věra Hábová ◽  
Helena Tlaskalová-Hogenová
Keyword(s):  
Celiac Disease ◽  
Intestinal Mucosa ◽  
Wheat Gluten ◽  
Small Intestinal Mucosa ◽  
Beneficial Effects ◽  
Immune Mediated ◽  
Healthy State ◽  
Food Antigens ◽  
Small Intestinal ◽  
And Function

The ingestion of wheat gliadin (alcohol-soluble proteins, an integral part of wheat gluten) and related proteins induce, in genetically predisposed individuals, celiac disease (CD), which is characterized by immune-mediated impairment of the small intestinal mucosa. The lifelong omission of gluten and related grain proteins, i.e., a gluten-free diet (GFD), is at present the only therapy for CD. Although a GFD usually reduces CD symptoms, it does not entirely restore the small intestinal mucosa to a fully healthy state. Recently, the participation of microbial components in pathogenetic mechanisms of celiac disease was suggested. The present review provides information on infectious diseases associated with CD and the putative role of infections in CD development. Moreover, the involvement of the microbiota as a factor contributing to pathological changes in the intestine is discussed. Attention is paid to the mechanisms by which microbes and their components affect mucosal immunity, including tolerance to food antigens. Modulation of microbiota composition and function and the potential beneficial effects of probiotics in celiac disease are discussed.

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