グルテリン
- 関
- gluten
WordNet
- a simple protein found in the seeds of cereals
- a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough
PrepTutorEJDIC
- グルテン,麩(ふ)質
Wikipedia preview
出典(authority):フリー百科事典『ウィキペディア(Wikipedia)』「2015/06/13 21:09:45」(JST)
[Wiki en表示]
Glutelin proteins are soluble in dilute acids or bases, detergents, chaotropic agents, or reducing agents. In general, they are prolamin-like proteins in certain grass seeds. Glutenin is the most common glutelin, as it is found in wheat and is responsible for some of the refined baking properties in bread wheat. The glutelins of barley and rye[1] have also been identified. Glutelins are also rich in hydrophobic amino acids, with a content of F, V, R, P and L amino acids corresponding to approximately 45% of the amino acid sequence with access code P04706.1.
Glutelins are the primary energy storage in the endosperm of rice.
There are typically high-molecular-weight (HMW) and low-molecular-weight (LMW) glutelins in these species. They crosslink with themselves and other proteins during baking via disulfide bonds.
A HMW glutelin (glutenin) of the grass tribe Triticeae can be sensitizing agents for coeliac disease in individuals possessing the HLA-DQ8 class II antigen receptor gene.[2] (not yet characterized to the epitope level)
References
- ^ Shang H, Wei Y, Long H, Yan Z, Zheng Y (2005). "Identification of LMW glutenin-like genes from Secale sylvestre host.". Genetika 41 (12): 1656–64. PMID 16396452.
- ^ Dewar D, Amato M, Ellis H, Pollock E, Gonzalez-Cinca N, Wieser H, Ciclitira P (2006). "The toxicity of high molecular weight glutenin subunits of wheat to patients with coeliac disease.". Eur J Gastroenterol Hepatol 18 (5): 483–91. doi:10.1097/00042737-200605000-00005. PMID 16607142.
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English Journal
- Differential changes in grain ultrastructure, amylase, protein and amino acid profiles between Tibetan wild and cultivated barleys under drought and salinity alone and combined stress.
- Ahmed IM, Cao F, Han Y, Nadira UA, Zhang G, Wu F.SourceDepartment of Agronomy, College of Agriculture and Biotechnology, Zijingang Campus, Zhejiang University, Hangzhou 310058, China.
- Food chemistry.Food Chem.2013 Dec 1;141(3):2743-50. doi: 10.1016/j.foodchem.2013.05.101. Epub 2013 May 31.
- Grain phytochemical profiles were compared in Tibetan wild barley XZ5 (drought-tolerant), XZ16 (salinity/aluminum-tolerant) and cv CM72 (salinity-tolerant) in response to drought and salinity alone and combination (D+S) during anthesis. Total antioxidant capacity assessed by determining ferric-reduc
- PMID 23871019
- Biologically active peptides obtained by enzymatic hydrolysis of Adzuki bean seeds.
- Durak A, Baraniak B, Jakubczyk A, Swieca M.SourceDepartment of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland. Electronic address: agatadurak@gmail.com.
- Food chemistry.Food Chem.2013 Dec 1;141(3):2177-83. doi: 10.1016/j.foodchem.2013.05.012. Epub 2013 May 14.
- This study investigated the antioxidant and antihypertensive activities of peptides obtained from protein fractions of Adzuki bean seeds. Peptides were obtained by the use of hydrolytic enzymes in vitro under gastrointestinal conditions. A determination was made of the activity of the peptide inhibi
- PMID 23870945
- The Sensitivity and Clinical Course of Patients with Wheat-Dependent Exercise-Induced Anaphylaxis Sensitized to Hydrolyzed Wheat Protein in Facial Soap -Secondary Publication.
- Hiragun M, Ishii K, Hiragun T, Shindo H, Mihara S, Matsuo H, Hide M.SourceDepartment of Dermatology, Graduate School of Biomedical and Health Sciences, Hiroshima University, Hiroshima, Japan.
- Allergology international : official journal of the Japanese Society of Allergology.Allergol Int.2013 Jul 25. [Epub ahead of print]
- Background: Recently, an increasing number of patients with wheat-dependent exercise-induced anaphylaxis (WDEIA) have been reported in Japan. Most of them had developed this condition during or after using hydrolyzed wheat protein (HWP)-containing soap (HWP-WDEIA). Methods: To clarify the relation b
- PMID 23880617
Japanese Journal
- 新潟県での新形質米品種開発のための低グルテリン稲の基本特性の解析
- In Vivo Digestibility of Rice Prolamin/Protein Body-I Particle Is Decreased by Cooking
- Journal of Nutritional Science and Vitaminology 60(4), 300-304, 2014
- NAID 130004695724
- イネにおける低グルテリン遺伝子Lgc1選抜PCRマーカーによる低グルテリン準同質遺伝子系統の育成とLgc1遺伝子が基本農業形質に与える影響
Related Links
- Glutelin proteins are soluble in dilute acids or bases, detergents, chaotropic agents, or reducing agents. ... Glutenin is the most common glutelin, as it is found in wheat and is responsible for some of the refined baking properties in bread wheat ...
- Any of a class of simple proteins that are found in cereal grains and are soluble in dilute acids or bases. Glutelins are a major component of gluten in wheat. [ Alteration of glutenin, glutelin found in wheat (probably influenced by globulin) ...
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