Biomedical Engineering Reference
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68. Wieser H (2000) Comparative investigations of gluten proteins from different wheat species.
I. Qualitative and quantitative composition of gluten protein types. Eur Food Res Tech
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69. Gellrich C, Schieberle P, Wieser H (2003) Biochemical characterization and quantification of
the storage protein (secalin) types in rye flour. Cereal Chem 80:102-109
70. Lange M, Vincze E, Wieser H, Schjoerring JK, Holm PB (2007) Suppression of C-hordein
synthesis in barley by antisense constructs results in a more balanced amino acid composi-
tion. J Agric Food Chem 55:6074-6081
71. Lutz E, Wieser H, Koehler P (2012) Identification of disulfide bonds in wheat gluten proteins
by means of mass spectrometry/electron transfer dissociation. J Agric Food Chem
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72. Köhler P, Wieser H (2000) Comparative studies of high M r subunits of rye and wheat. III.
Localisation of cysteine residues. J Cereal Sci 32:189-197
73. Koehler P (2010) Structure and functionality of gluten proteins: an overview. In: Branlard G
(ed) Gluten proteins 2009. INRA, Paris, France, pp 84-88
74. Weegels PL, Hamer RJ, Schofield JD (1996) Functional properties of wheat glutenin. J Cereal
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75. Wrigley CW (1996) Giant proteins with flour power. Nature 381:738-739
76. Altpeter F, Popelka JC, Wieser H (2004) Stable expression of 1Dx5 and 1Dy10 high-molec-
ular-weight glutenin subunit genes in transgenic rye drastically increases the polymeric glu-
telin fraction in rye. Plant Mol Biol 54:783-792
77. Wieser H, Seilmeier W, Kieffer R, Altpeter F (2005) Flour protein composition and func-
tional properties of transgenic rye lines expressing HMW subunits genes of wheat. Cereal
Chem 82:594-600
78. Wieser H, Seilmeier W (1998) The influence of nitrogen fertilisation on quantities and pro-
portions of different protein types in wheat flour. J Sci Food Agric 76:49-55
79. Wieser H, Gutser R, von Tucher S (2004) Influence of sulphur fertilisation on quantities and
proportions of gluten protein types in wheat flour. J Cereal Sci 40:239-244
80. Zhao FJ, Hawkesford MJ, McGrath SP (1999) Sulphur assimilation and effects on yield and
quality of wheat. J Cereal Sci 30:1-17
81. Wang J, Wieser H, Pawelzik E, Weinert J, Keutgen AJ, Wolf GA (2005) Impact of the fungal
protease produced by Fusarium culmorum on the protein quality and bread making properties
of winter wheat. Eur Food Res Tech 220:552-559
82. Eggert K, Wieser H, Pawelzik E (2010) The in fl uence of Fusarium infection and growing
location on the quantitative protein composition of (part I) emmer ( Triticum dicoccum ). Eur
Food Res Tech 230:837-847
83. Eggert K, Wieser H, Pawelzik E (2010) The in fl uence of Fusarium infection and growing
location on the quantitative protein composition of (part II) naked barley ( Hordeum vulgare
nudum ). Eur Food Res Tech 230:893-902
84. Dalby A, Tsai CY (1976) Lysine and tryptophan increases during germination of cereal
grains. Cereal Chem 53:222-226
85. Koehler P, Hartmann G, Wieser H, Rychlik M (2007) Changes of folates, dietary fiber, and
proteins in wheat as affected by germination. J Agric Food Chem 55:4678-4683
86. Wieser H, Vermeulen N, Gaertner F, Vogel RF (2008) Effects of different Lactobacillus and
Enterococcus strains and chemical acidification regarding degradation of gluten proteins dur-
ing sourdough fermentation. Eur Food Res Tech 226:1495-1502
87. Wieser H (1998) Investigations on the extractability of gluten proteins from wheat bread in
comparison with flour. Z Lebensm Unters Forsch A 207:128-132
88. Kieffer R, Schurer F, Köhler P, Wieser H (2007) Effect of hydrostatic pressure and tempera-
ture on the chemical and functional properties of wheat gluten: studies on gluten, gliadin and
glutenin. J Cereal Sci 45:285-292
89. Wieser H (2003) The use of redox agents. In: Cauvin SP (ed) Bread making: improving qual-
ity. Woodhead Publishing Limited, Cambridge, UK, pp 424-446
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