Genetic variability analysis in Old Portuguese bread wheat cultivars assayed by IRAP and REMAP markers.
Inter‐retrotransposon amplified polymorphisms (IRAPs) and the retrotransposon‐microsatellite amplified polymorphisms (REMAPs) are marker systems based on long terminal repeats (LTRs) RTNs, developed for plants, that have been widely used for evolution, genetic diversity, DNA fingerprinting of cultivars and varieties, genetic mapping linkage and for detection of genetic rearrangements induced by polyploidisation. In the present study, we...
Differential rRNA genes expression in hexaploid wheat related to NOR methylation.
Ribosomal RNA genes expression was analysed in 18 Portuguese bread wheat accessions (Triticum aestivum L. em Thell.), and the number of argyrophilic-nucleolar organiser regions (Ag-NORs) per cultivar was scored. in Plant Molecular Biology Reporter 28:403-412. Leia o trabalho completo aqui.
Low-molecular-weight glutenins in durum wheat: analysis of Glu-A3 alleles using PCR markers.
The aim of the present study was to compare the durum and bread wheat alleles encoded at the Glu‐A3 locus (represented by Glu‐Ad3 and Glu‐Aa3, respectively) using PCR markers designed for bread wheat Glu‐Aa3 alleles to distinguish different durum alleles. in Plant Breeding, 129: 574–577. Leia o trabalho completo aqui.
Wheat Quality For Improving Processing And Human Health.
Focuses on such important topics as LMW glutenins, starch-related proteins, and the impact of bread processing on composition and consumer health. Leia o trabalho completo aqui.
We might have got it wrong: Modern wheat is not more toxic for celiac patients
If there is a disease in which many myths are part of the daily lives of both patients and clinicians as well as researchers, this must be celiac disease. Here, we discuss the possibility that modern wheat varieties used by man do not have led to the increased prevalence of celiac disease. in Food Chemistry,...
Effect of in situ gluten-chitosan interlocked self-assembled supramolecular architecture on rheological properties and functionality of reduced celiac-toxicity wheat flour
A new technology for reducing wheat flour toxicity for celiac disease patients through the in situ formation of gluten-chitosan interlocked self-assembled supramolecular architecture was developed. To have a deeper insight into the microstructure of this new molecular organization and its impact on the dough properties, its small and large deformation rheological properties and the macromolecular...
Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation
In this study, we analysed the bread quality parameters of five bread-making flour from single cultivars, namely two spelt wheats (‘Espelta Álava’ and ‘Espelta Navarra’) and three bread wheats (‘Bonpain’, ‘Craklin’ and ‘Sensas’). in European Food Research and Technology volume 245, 1399–1408 Leia o trabalho completo aqui.
Triticum aestivum ssp. vulgare and ssp. spelta cultivars. 1. Functional evaluation
Over recent decades, several types of ancient grain varieties have been reintroduced through organic farming systems. In the past 20 years, there has been a renewed interest in growing spelt, and this species has a market niche in Europe and North America in natural, organic and healthy products. Are there any differences between commercial wheat...
How microwave treatment of gluten affects its toxicity for celiac patients? A study on the effect of microwaves on the structure, conformation, functionality and immunogenicity of glúten.
In order to better understand the effect of the microwave treatment on gluten structure, conformation, functionality and celiac-immunotoxicity, a central composite design with two factors, power level, and treatment time, was used to investigate a possible quadratic and interaction effects between both factors. in Food Chemistry, 297:124986. Leia o trabalho completo aqui.
In situ gluten–chitosan interlocked self-assembled supramolecular architecture reduces T-cell-mediated immune response to gluten in celiac disease
The prevalence of celiac disease has increased since the last half of the 20th century and is now about 1% in most western populations. At present, people who suffer from celiac disease have to follow a gluten‐exclusion diet throughout their lives. Compliance to this restrictive diet is demanding and the development of alternative strategies has...