The ethanol evaporates when bread is baked in the oven. At the molecular level, gluten is made up of two proteins called gliadin and glutenin. A protein is a molecule made of a chain of repeating ...

THE tenacious mass obtained when the starch is washed from a dough of wheat flour is termed gluten, and is commonly held to contain two distinct proteins, glutenin and gliadin. Glutenin is defined ...

Expert Rev Gastroenterol Hepatol. 2012;6(1):43-55. Improving Gluten Strength Gluten is important to the baking industry because it provides elasticity and shape to dough by forming a network of ...

A quarter of our population avoids gluten but only one per cent have coeliac disease. So what’s really going on here?

The company noted that clinical guidelines recommend testing for IgA autoantibodies against tissue transglutaminase (anti-tTG IgA) and deamidated gliadin peptides (anti-DGP IgA). Measuring total IgA ...

It offers services including the determination of microbial transglutaminase activity, gluten and gliadin content in food preparations, production of transglutaminases from animal species, ...

Table 1. Effect of different abiotic stresses on crop grain protein content. 4 Protein digestibility measurement and the digestible indispensable amino acid score The changing landscape of dietary ...

Objective The short isoform of thymic stromal lymphopoietin (TSLP), a cytokine constitutively expressed by epithelial cells, is crucial in preserving immune tolerance in the gut. TSLP deficiency has ...

The genetic variants associated with celiac disease recognize a segment of protein found in gluten, also known as gliadin—as a foreign invader. If you have celiac disease, consuming gluten triggers an ...

Celiac disease is a gluten-sensitive enteropathy that affects people of all ages worldwide. This disease has emerged as a major health-care problem, as advances in diagnostic and screening methods ...