Search Results - "Tatham, As"

The structure and properties of gluten: an elastic protein from wheat grain by Shewry, P. R., Halford, N. G., Belton, P. S., Tatham, A. S.

“…The wheat gluten proteins correspond to the major storage proteins that are deposited in the starchy endosperm cells of the developing grain. These form a…”
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Identification of the IgE-binding Epitope in ω-5 Gliadin, a Major Allergen in Wheat-dependent Exercise-induced Anaphylaxis by Matsuo, Hiroaki, Morita, Eishin, Tatham, Arthur Sydney, Morimoto, Kenichi, Horikawa, Tatsuya, Osuna, Hiroyuki, Ikezawa, Zenro, Kaneko, Sakae, Kohno, Kunie, Dekio, Satoshi

“…Wheat-dependent exercise-induced anaphylaxis (WDEIA) is a severe IgE-mediated allergic reaction provoked by the combination of wheat-ingestion with intensive…”
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Elastomeric proteins: biological roles, structures and mechanisms by Tatham, Arthur S., Shewry, Peter R.

“…Elastomeric proteins are able to withstand significant deformations without rupture before returning to their original state when the stress is removed…”
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Disulphide Bonds in Wheat Gluten Proteins by Shewry, P.R., Tatham, A.S.

“…Disulphide bonds play a key role in determining the structure and properties of wheat gluten proteins. Comparison of the sequences of monomeric gliadins and…”
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Seed storage proteins: structures and biosynthesis by Shewry, P.R. (University of Bristol, Bristol, United Kingdom.), Napier, J.A, Tatham, A.S

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Sequence and properties of HMW subunit 1Bx20 from pasta wheat (Triticum durum) which is associated with poor end use properties by SHEWRY, P. R, GILBERT, S. M, SAVAGE, A. W. J, TATHAM, A. S, WAN, Y.-F, BELTON, P. S, WELLNER, N, D'OVIDIO, R, BEKES, F, HALFORD, N. G

“…The gene encoding high-molecular-weight (HMW) subunit 1Bx20 was isolated from durum wheat cv. Lira. It encodes a mature protein of 774 amino acid residues with…”
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Fast ω-gliadin is a major allergen in wheat-dependent exercise-induced anaphylaxis by Morita, E., Matsuo, H., Mihara, S., Morimoto, K., Savage, A.W.J., Tatham, A.S.

“…Background: Wheat-dependent exercise-induced anaphylaxis is an anaphylaxy induced by physical exercise after ingestion of wheat. An immediate-type…”
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Comparative structures and properties of elastic proteins by Tatham, A. S., Shewry, P. R.

“…Elastic proteins are characterized by being able to undergo significant deformation, without rupture, before returning to their original state when the stress…”
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Transformation of wheat with high molecular weight subunit genes results in improved functional properties by Barro, F. (IACR-Rothamsted, Harpenden, Herts, UK.), Rooke, L, Bekes, F, Gras, P, Tatham, A.S, Fido, R, Lazzeri, P.A, Shewry, P.R, Barcelo, P

“…The high molecular weight (HMW) subunits of wheat glutenin are major determinants of the elastic properties of gluten that allow the use of wheat doughs to…”
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Prolamin Aggregation, Gluten Viscoelasticity, and Mixing Properties of Transgenic Wheat Lines Expressing 1Ax and 1Dx High Molecular Weight Glutenin Subunit Transgenes by Popineau, Yves, Deshayes, Gilbert, Lefebvre, Jacques, Fido, Roger, Tatham, Arthur S, Shewry, Peter R

“…The composition of high molecular weight (HMW) subunits of glutenin determines the gluten strength and influences the baking quality of bread wheat. Here, the…”
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Comparative field performance over 3 years and two sites of transgenic wheat lines expressing HMW subunit transgenes by Shewry, P.R, Powers, S, Field, J.M, Fido, R.J, Jones, H.D, Arnold, G.M, West, J, Lazzeri, P.A, Barcelo, P, Barro, F

“…A series of transgenic wheat lines expressing additional high molecular weight (HMW) subunit genes and the corresponding control lines were grown in replicate…”
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Biotechnology of breadmaking: unraveling and manipulating the multi-protein gluten complex by Shewry, P.R. (University of Bristol, Bristol, UK.), Tatham, A.S, Barro, F, Barcelo, P, Lazzeri, P

“…Breadmaking is one of humankind's oldest technologies, being established some 4,000 years ago. The ability to make leavened bread depends largely on the…”
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Functional Properties of Wheat Gliadins. I. Effects on Mixing Characteristics and Bread Making Quality by Khatkar, B.S., Fido, R.J., Tatham, A.S., Schofield, J.D.

“…The effects of addition of total gliadin and gliadin subfractions on the 2 g Mixograph parameters and loaf volume data of cv. Hereward base flour were studied…”
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Structural studies of the allelic wheat glutenin subunits 1Bx7 and 1Bx20 by matrix-assisted laser desorption/ionization mass spectrometry and high-performance liquid chromatography/electrospray ionization mass spectrometry by Cunsolo, Vincenzo, Foti, Salvatore, Saletti, Rosaria, Gilbert, Simon, Tatham, Arthur S., Shewry, Peter R.

“…Structural studies of the high molecular mass (HMM) glutenin subunits 1Bx7 (from cvs Hereward and Galatea) and 1Bx20 (from cv. Bidi17) of bread wheat were…”
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The prolamin storage proteins of cereal seeds: structure and evolution by Shewry, P R, Tatham, A S

“…A review is presented…”
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Solution Structure of a Methionine-Rich 2S Albumin from Sunflower Seeds:  Relationship to Its Allergenic and Emulsifying Properties by Pantoja-Uceda, David, Shewry, Peter R., Bruix, Marta, Tatham, Arthur S., Santoro, Jorge, Rico, Manuel

“…The three-dimensional structure in aqueous solution of SFA-8, a 2S albumin 103-residue protein from seeds of sunflower (Helianthus anuus L.), has been…”
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Fourier transform IR spectroscopic study of hydration-induced structure changes in the solid state of omega-gliadins by Wellner, N, Belton, P.S, Tatham, A.S

“…The hydration of omega-gliadins and partly deamidated and esterified omega-gliadins has been studied by Fourier transform IR spectroscopy. The secondary…”
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Molecular structures and interactions of repetitive peptides based on wheat glutenin subunits depend on chain length by Feeney, K. A., Wellner, N., Gilbert, S. M., Halford, N. G., Tatham, A. S., Shewry, P. R., Belton, P. S.

“…Synthetic and recombinant peptide models of the central repetitive domain of the high molecular weight subunits of wheat glutenin with different numbers of the…”
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Nutritional control of storage protein synthesis in developing grain of wheat and barley by Shewry, Peter R, Tatham, Arthur S, Halford, Nigel G

“…The availability of nitrogen and sulphur have major effects on thesynthesis of prolamin storage proteins in developing endosperms of wheat andbarley. A high…”
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Functional Properties of Wheat Gliadins. II. Effects on Dynamic Rheological Properties of Wheat Gluten by Khatkar, B.S., Fido, R.J., Tatham, A.S., Schofield, J.D.

“…The effects of addition of purified total gliadin and its subgroups (α-, β-, γ- and ω-gliadins) on the dynamic rheology of gluten were investigated. The…”
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