Zobrazeno 1 - 10
of 88
pro vyhledávání: '"Donald D. Kasarda"'
Autor:
Donald D. Kasarda
Publikováno v:
Journal of Agricultural and Food Chemistry
In response to the suggestion that an increase in the incidence of celiac disease might be attributable to an increase in the gluten content of wheat resulting from wheat breeding, a survey of data from the 20th and 21st centuries for the United Stat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3ecebbfa4e4acc88fbd296388537f14
https://doi.org/10.1021/jf305122s
https://doi.org/10.1021/jf305122s
Autor:
Olin D. Anderson, Ann E. Blechl, Donald D. Kasarda, A. Elva Adalsteins, David A. Brant, Theresa M. McIntire, Ellen J.-L. Lew
Publikováno v:
Biopolymers. 78:53-61
The high-molecular-weight glutenin subunits (HMW-GS) of wheat gluten in their native form are incorporated into an intermolecularly disulfide-linked, polymeric system that gives rise to the elasticity of wheat flour doughs. These protein subunits ran
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9417d26768c034f5c65b542e1625b088
https://doi.org/10.1002/bip.20252
https://doi.org/10.1002/bip.20252
Autor:
Donald D. Kasarda
Publikováno v:
Journal of Cereal Science. 73:A1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1265eb6fcce44a1f841f40413c16a05c
https://doi.org/10.1016/j.jcs.2017.01.016
https://doi.org/10.1016/j.jcs.2017.01.016
Autor:
Peter H.R. Green, Sina Huebener, John J. Zone, Chiara Briani, Leilani Beams, Susan B. Altenbach, Charlene K. Tanaka, Armin Alaedini, Donald D. Kasarda, William H. Vensel, Melanie Uhde
Publikováno v:
Journal of Proteome Research
While the antigenic specificity and pathogenic relevance of immunologic reactivity to gluten in celiac disease have been extensively researched, the immune response to nongluten proteins of wheat has not been characterized. We aimed to investigate th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37f8574e3145c8dc5e55f2b6ba05161f
https://pubmed.ncbi.nlm.nih.gov/25329597
https://pubmed.ncbi.nlm.nih.gov/25329597
Publikováno v:
Theoretical and Applied Genetics. 103:307-315
During the initial phases of a wheat endosperm Expressed-Sequence-Tag (EST) project, several clones were determined to be related to wheat gliadin sequences, but not similar enough to be classified into any of the traditional gliadin families [α-,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ebab12a689340612486ec101c8f77ae
https://doi.org/10.1007/s001220100576
https://doi.org/10.1007/s001220100576
Publikováno v:
Cereal Chemistry Journal. 77:607-614
ω-Gliadins were purified from wheat (Triticum aestivum L. ‘Butte’) flour and characterized. Although reversed-phase HPLC (RP-HPLC) separated the 1B-encoded ω-gliadins into two fractions, 1B1 and 1B2, these fractions had nearly identical amino a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a46ce7351aa7f14fe5b3d082b1e7eea8
https://doi.org/10.1094/cchem.2000.77.5.607
https://doi.org/10.1094/cchem.2000.77.5.607
Publikováno v:
Journal of Cereal Science. 31:281-286
Atomic force microscopy (AFM) has been used in air and in aqueous buffer to study the structure of fibrils formed by the self-assembly of A-gliadin protein molecules. The images showed fibrils with a diameter of between 15 and 30 nm and lengths rangi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::317062612e79802a94ea2b59af5b727a
https://doi.org/10.1006/jcrs.2000.0307
https://doi.org/10.1006/jcrs.2000.0307
Publikováno v:
Theoretical and Applied Genetics. 100:396-400
Good quality durum wheats usually present the LMW-2 type of SDS-PAGE pattern, whereas the LMW-I type of pattern is usually associated with poor quality durum wheats. The two patterns are distinguished mainly by the presence of a strongly expressed pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::723f38c6f15b94035ca2af4e4ba341a6
https://doi.org/10.1007/s001220050052
https://doi.org/10.1007/s001220050052
Autor:
Donald D. Kasarda, Renato D'Ovidio
Publikováno v:
Cereal Chemistry Journal. 76:548-551
The complete amino acid sequence of an α-type gliadin from spelt wheat (spelta) has been deduced from the cloned DNA sequence and compared with α-type gliadin sequences from bread wheat. The comparison showed only minor differences in amino acid se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::036688cb65fd69491635dbe4550aad1c
https://doi.org/10.1094/cchem.1999.76.4.548
https://doi.org/10.1094/cchem.1999.76.4.548
Publikováno v:
Journal of Cereal Science. 29:17-25
D-type low molecular weight subunits of bread wheat glutenin have ω-gliadin type N-terminal amino acid sequences, but are incorporated into the glutenin polymers because of the presence of cysteine residues. In order to determine the number and posi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::927c8bf560f277bfbd45e71a44e07a01
https://doi.org/10.1006/jcrs.1998.0224
https://doi.org/10.1006/jcrs.1998.0224