155 results about "Glutenin" patented technology

Disclosed herein are microalgae-containing gluten-reduced and gluten-free finished food compositions, as well as microalgae-containing food ingredients for the large-scale manufacture of gluten-reduced and gluten-free foods. Foods and ingredients of the invention, while reducing or eliminating gluten, also have increased health benefits through reduction or elimination of less healthy oils and fats via replacement of primarily monounsaturated algal oils. The novel food compositions also possess more desirable sensory properties and shelf life than previously existing gluten free foods. Foods and ingredients disclosed herein, whoch containing reduced or no gluten, also containing high dietary fiber levels, reduced or eliminated cholesterol, and healthier oil content than existing gluten free foods. Also disclosed are methods of reducing food allergies and symptoms of diseases such as Celiac-Sprue to address increasing rates of sensitivity to gluten-containing products. Also disclosed are methods of formulating and manufacturing microalgae-containing gluten-free foods and ingredients for the formulation of such foods.

The invention discloses a five-grain fen-flavor liquor and a preparation method thereof. The five-grain fen-flavor liquor is prepared through diastatic fermentation of brewing raw materials consisting of sorghum, rice, glutinous rice, wheat and corn by using Qingcha Daqu. The preparation method for the liquor comprises the following steps: preparing the Qingcha Daqu; mixing the brewing raw materials with the Qingcha Daqu; carrying out diastatic fermentation; and carrying out distillation. The liquor provided by the invention has pure, mild and mellow taste and satisfies current requirements for taste and health care by drinkers; the flavor of sorghum, sweetness of corn, pureness of rice, sweetness of glutinous rice and unique fragrance generated by fermentation of wheat collagen and glutenin in wheat are combined in the liquor, and deficiency in brewing with only a grain is substantially improved; and the liquor has no special odor, can be used as a base wine for medicinal liquor and functional liquor, is applicable as a flavoring liquor for development of a high-grade liquor and has a good application prospect.

A food composition comprises gluten, a gliadin or glutenin and food stuff such as an additive for chewing gum, a batter for frying, a dough, a seafood paste and a livestock paste. A food quality such as taste is improved in the composition.

The present invention relates to a process for the separation of gluten and starch from wheat flower, wherein in a first step the wheat flour is converted into a dough having a moisture content of less than 50 wt %, based on dry weight of the flour. The dough is in a subsequent step subjected to an essential simple shear flow with a shear stress of at least 1 kPa and a specific mechanical energy input of at least 5 kJ / kg per minute processing time to obtain a processed dough. It is preferred that the apparatus used for performing this step comprises a reactor of the cone-and-plate type or the cone-cone-type wherein an absolute velocity profile across the conical gap is present. In a final step, the processed dough is separated into a gluten enriched fraction and a starch enriched fraction. The gluten enriched fraction is very suitable for bakery applications.

The invention belongs to the technical field of molecular biology, which relates to a PCR-based practical flux detection method for molecular markers of the quality characteristics of wheat. In the method, specific molecular markers of NullAx (Glu-A1 locus), Bx7OE(Glu-B1 locus) and Dx5(Glu-D1 locus) subunit genes are selected and multiple PCR systems for simultaneously identifying an important high-quality subunit on Glu-1 locus through one-step reaction are established by optimizing a PCR reaction system and thermal circulation conditions; and in addition, specific amplified products can be effectively separated by common agarose electrophoresis. Compared with single PCR reaction, the method greatly improves the detection efficiency and has reliable identification results and reproducibility through breed and group verification. The invention provides a simple, accurate, rapid and practical method for evaluating breeding materials as well as effectively identifying and selecting high molecular weight glutenin high-quality subunits of filial generation.

The invention discloses a wheat high-quality high-molecular weight glutenin subunit gene and an expressed protein thereof. The sequence of the wheat high-quality high-molecular weight glutenin subunit gene is shown as SEQ ID NO:1. The amino acid sequence expressed by the wheat high-quality high-molecular weight glutenin subunit gene is shown as SEQ ID NO:2. Under the condition of the similar genetic background, major indicators of flour processing quality, such as wet gluten content, Zeleny, farinograph paste formation time, stabilization time and the like of wheat with 5'ylidene (1D*5'gene encode) of the invention are obviously more excellent than wheat with 5 ylidene, therefore, we think that the contribution of the wheat high-quality high-molecular weight glutenin subunit gene 5' to processing quality of the wheat flour is far superior to ylidene 5, and the coded gene 1D*5' has important utility value and development potential on the improvement of the processing quality of wheat variety.

The invention relates to a cultivation method of common wheat capable of stably expressing six HMW-GS (High Molecular Weight-Glutenin Subunits) and belongs to the field of plant chromosome engineering technologies. The method comprises the following steps of: taking common wheat as a female parent and wild emmer wheat as a male parent; pollinating pollen of the wild emmer wheat with four HMW-GS to sextuploid common wheat; and carrying out inter-specific crossing distant hybridization, multi-generation selfing and identification to breed the common wheat capable of stably expressing the six HMW-GS. The novel common wheat with the six HMW-GS, which is cultivated by the method, not only has a strain leave type which is similar with the male parent, but also has a purple stalk property which does not exist in the female parent, and has better grain setting property, output property and excellent quality property when being compared with the female parent; and HMW-GS detection is continuously carried out on grains of F10, F11 and F12 generations of hybrid seeds so as to testify that 1Ay genes can be stably transmitted and expressed generation by generation.

The invention discloses silicon-free softening and dandruff removing shampoo. The silicon-free softening and dandruff removing shampoo is prepared from the following raw materials: ammonium dodecyl alcohol ether sulfate, sodium cocoyl glycinate, cocamidopropyl betaine, glycerol, jojoba oil, decyl glucoside, lead subcarbonate, a dandruff removing agent, a non-ionic surfactant, cocamide MEA (mono ethyl amine), a chamomile extract, guar hydroxypropyltrimonium chloride, p-hydroxyacetophenone, hexanediol, polyquaternium-10, polyquaternium-7, panthenol, a wheat gluten extract, a sesame seed extract,a chelating agent and deionized water. According to the silicon-free softening and dandruff removing shampoo disclosed by the invention, the ammonium dodecyl alcohol ether sulfate is used as a main surfactant and is matched with the sodium cocoyl glycinate as an auxiliary surfactant; then the ammonium dodecyl alcohol ether sulfate and the sodium cocoyl glycinate are matched with the cocamidopropyl betaine, the glycerol, the jojoba oil and the decyl glucoside as well as a lot of conditioners to prepare the shampoo with an excellent softening effect; and then the dandruff removing agent OCT isadded, and the cocamidopropyl betaine is combined to the dandruff removing agent OCT, so that the silicon-free softening and dandruff removing shampoo has a good dandruff removing effect.

Compositions, food products or beverages for ameliorating the symptoms of celiac disease or gluten sensitive enteropathy comprising egg yolk antibodies against gluten, including gliadin, high molecular glutenin, low molecular glutenin and mixtures of the peptides. The antibodies may be produced by immunizing egg laying fowl with immunogenic preparations of gluten and harvesting the eggs and egg yolks.

The invention belongs to the field of gene engineering, and relates to a protein OsGPA3 relevant to sorting of plant glutelin, an encoding gene of the protein OsGPA3 and applications of the protein OsGPA3. The protein is a protein (a) consisting of an amino acid sequence shown in a sequence table 1 or a protein (b) which is prepared by replacing and / or removing and / or adding one or several amino acid residues in the amino acid sequence in the sequence table 1 and is relevant to the sorting of the plant glutelin and derivates from the sequence 1. The protein influences the sorting of glutelin precursors in a plant endosperm. The encoding gene of the protein is introduced into a plant in which the glutelin is sorted abnormally, so that a transgenic plant in which the glutelin is sorted normally can be cultured. The protein and the encoding gene thereof can be applied to genetic improvement of plants.

The invention relates to a sucrose-free oil-free gluten-free cake and a production process thereof. The sucrose-free oil-free gluten-free cake is prepared from the following raw materials in parts byweight: 12-25 parts of almond powder, 0.5-3 parts of coconut flour, 2-5 parts of rice flour, 0.2-1 part of linseed powder, 0.5-2 parts of inulin, 13.02-26.6 parts of compound sugar, 0.2-0.5 part of potassium hydrogen tartrate, 30-50 parts of egg white, 20-30 parts of egg yolk and 20-37 parts of milk. The cake is not added with any animal and vegetable oil, sucrose and raw material containing gliadin and glutenin, and is a true oil-free, sucrose-free and gluten-free product. Moreover, the process uses non-traditional pastry ingredients such as the almond powder and the coconut flour as main materials, and the mouth feel of the product is close to that of traditional cakes, but the cake tastes slightly different from traditional cakes. Under the condition of stable quality assurance, the cake is more abundant in mouth feel, and the finished product is better in color and better in taste.

The invention relates to a method for improving the yeast fermenting power of frozen dough. The frozen dough is prepared from the following raw materials: flour, amylopectin or food materials rich inamylopectin, and vital wheat gluten or protein-rich food materials. The method comprises the following steps: mixing the food materials into a flour mixture, and preparing the frozen dough with the flour mixture. For the flour mixture, a starch content is 68.0-80.0g per 100.0g of the flour, and the mass ratio of the amylopectin and amylose is 3:1 to 6:1, and a protein content is 8.0-20.0g per 100.0g of the flour, and the mass ratio of glutenin and prolamin is 0.5:1 to 2:1. According to the method disclosed by the invention, natural food materials are used as raw materials for a reasonable formula, and raw materials are wide in source and low in costs, and the interaction effect of the starch and proteins in the frozen dough is fully utilized, and the yeast fermenting power is improved, andgluten structure is strengthened, and the air holding ability of the dough is improved, so that a final product has a large specific volume, a uniform void and a soft mouth feel, and the recombination of molecular chains in the materials is inhibited, and the hardening degree of the product during storage is reduced, and the preservation period of the product is prolonged.

The invention discloses an einkorn wheat low molecular weight glutenin subunit, its encoding gene and use, wherein the einkorn wheat low molecular weight glutenin subunit is the protein of amino acid residue No.2 sequence in the sequence table, or SEQ ID No.2 derived protein by the substitution, deletion or addition of one or several amino acid residual radicals to the SEQ ID No.2 amino acid residual radical sequence, and having the same activity with the SEQ ID No.2 amino acid residual radical sequence. The encoding gene of the einkorn wheat low molecular weight glutenin subunit is one of the following nucleic acid sequences, (1) DNA sequence of SEQ ID No.1 in the sequence table, (2) the polynucleotide of SEQ ID No.2 in the sequence table, (3) DNA sequence having over 90% homology with DNA sequences defined by SEQ ID No.1 in the sequence table and encoding the same functional protein. The gene can be used in the cultivation of transgenic wheats.

The invention relates to a preparation method for high-strength wheat protein fiber, belonging to the field of wheat protein resource utilization. The preparation method comprises the following steps: mixing purified glutenin and wheat gliadin in a mass ratio of (1-2) to (2-1) to obtain a mixture I; adding and dissolving a denaturing agent and a reducing agent in the mixture I to obtain a mixture II, and processing the mixture II under microwaves with certain powder to obtain a spinning solution; and spinning, stretching, performing fumigation treatment by glutaraldehyde or formaldehyde steam to obtain the high-strength wheat protein fiber. The high-strength wheat protein fiber prepared by the preparation method disclosed by the invention has silk gloss, tensile strength and elongation at break which are close to those of wool, dry-state breaking strength of 0.9-1.4cN / dtex, dry-state elongation at break up of 28%-35%, and moisture regain of 10%-12% at 20 DEG C under 65%R.H.

The invention discloses a mass spectrometry method for identifying low molecular weight glutenin subunit allelic variation. The method uses matrix-assisted laser desorption-ionization time of flight mass spectrum for identifying the low molecular weight glutenin subunit and determining the allelic variation of the low molecular weight glutenin subunit according to the characteristic peak of protein. The method can be utilized for conducting accurate molecular weight determination on LMW-GS, and the standard mass spectral data of the matrix-assisted laser desorption-ionization time of flight mass spectrum (MALDI-TOF-MS) protein characteristic peak is utilized for identifying the allelic variation of LMW-GS. By the method, the molecular weight of wheat LMW-GS and the composition of LMW-GS allelic variation subunits of different types of wheat can be determined quickly and accurately, which provides powerful technological means for further research on the genetic characteristic and biochemical characteristic of LMW-GS and the contribution of LMW-GS to the processing quality of wheat, thereby laying the foundation for the intensive research on wheat seed proteome.

The invention belongs to the technical field of vital wheat gluten production, and particularly relates to wheat flour for extracting vital wheat gluten and a method for preparing the vital wheat gluten. In the wheat flour, the weight ratio coefficient of wheat flour alcohol-soluble protein to glutenin is greater than or equal to 0.6, and the wheat flour can be used for production of the vital wheat gluten. According to the invention, the selection method of the wheat flour is accurate, quick, simple and convenient; the vital wheat gluten is prepared by using the wheat flour, so that the extraction efficiency of the vital wheat gluten is high, the quality of the vital wheat gluten is excellent, the waste of energy consumption of water, power and gas during vital wheat gluten production is reduced, and the production of the vital wheat gluten can be precisely and effectively instructed; therefore, a better economic benefit is achieved.

A composition for lowering the glycemic index (GI value) of food or feed, comprising bean protein and degraded galactomannan of leguminous plant guar; a low glycemic index food, comprising Polygalactosylmannose and gliadin and glutenin; a low glycemic index food comprising polygalactose and / or polygalactose derivatives and gliadin and glutenin in specific proportions; a low A glycemic index food comprising polygalactosylmannose and amylose and amylopectin in specified proportions; a low glycemic index food comprising specified polygalactose and / or polygalactose derivatives and amylose in specified proportions Starch and amylopectin.

A composition for lowering a glycemic index (GI value) of a food or feed, comprising a Cyamopsis tetragonolobus bean protein and a degraded galactomannan; a low-glycemic index food comprising polygalactosyl mannose and gliadin and glutenin in a specified ratio; a low-glycemic index food comprising polygalactose and / or a polygalactose derivative and gliadin and glutenin in a specified ratio; a low-glycemic index food comprising polygalactosyl mannose and amylose and amylopectin in a specified ratio; a low-glycemic index food comprising specific polygalactose and / or a polygalactose derivative and amylose and amylopectin in a specified ratio.

The invention belongs to the technical field of wheat breeding methods, and discloses a water-saving and high-quality winter wheat selection and breeding method. The method is characterized in that ahigh-quality wheat with glutenin 5+10 subunits and secaline deletion molecular markers and a water-saving wheat parent are selected; the selected parents are planted in a region where winter wheat issuitable for being planted, and the two parents are hybridized to obtain the generation F0; the generation F0 is backcrossed with the high-quality wheat again, and the backcrossed generation F0 is obtained; germination of the backcrossed generation F0 is accelerated; after germination acceleration, the backcrossed generation F0 is planted in the region where the winter wheat is suitable for beingplanted at the north latitude of 40.5-42 degrees; high-quality marked wheat varieties are selected from the generations F1, F2 and F3, then the water-saving performance of the generations F4-7 is identified under different water conditions, the wheat varieties with good water-saving performance are selected, and finally the water-saving and high-quality varieties are obtained. Breeding of three generations is completed within two years, the breeding time is shortened, the selected varieties are good in water saving performance and high in quality, and the wheat varieties are good in stability.

A preparation method of wheat protein fibers. The invention belongs to the technical field of wheat protein resource utilization. The method includes the steps of: performing acetylation to purified gliadin, and mixing the gliadin with glutenin according to ratio of 4-2:1-2; dissolving the mixture with a reducing agent and an oxidizing agent, and treating the solution at certain ultrasonic power and microwave power to prepare a spinning solution; perform spin-drawing, and treating the spinning product with a citric acid solution in certain concentration instead of glutaraldehyde and formaldehyde to prepare the high-strength wheat protein fiber. The wheat protein fiber has a soft and smooth hand feel, wherein dry state breaking strength thereof is 0.9-1.2 cN / dtex and dry state breaking elongation thereof reaches 50-70%. The wheat protein fiber is 10-13% in moisture regain at 20 DEG C under the relative humidity of 65%.

The invention discloses the manufacturing method of enzymatic modification vital gluten specially used for bread and a licorice powder modified flour. Water extraction is firstly performed on licoricepowder. Extracting solution spray is dried and licorice extract micro powder is acquired. Licorice flavonoids have a certain antibacterial effect and a good food preservation value. The licorice extract micro powder is added into wheat flour so that the nutritional value of the wheat flour can be increased, and the shelf life of the wheat flour is prolonged. In the invention, a compound proteaseis used to hydrolyze and manufacture the modification vital gluten, the structure is loose, a sheet shape is formed, and the gluten degree of the flour can be increased through adding the vital glutenin the flour. The gluten degree is reduced compared with that before modification, and the tensile property of the powder is not significantly reduced. A good processing characteristic is possessed.And finally, two ingredients are added to the wheat flour to make a compound wheat flour which is especially used for bread baking so that honeycombs in the bread is uniform, and the bread is fine andsmooth, soft and delicious. The taste of the bread is improved, the nutritional value of the bread is increased and the shelf life is prolonged.

The invention discloses a mass spectroscopy to examine the high molecular weight glutenin subunit of wheat, and belongs to the technical field of Proteome of life sciences, which in particular relates to accurate examination of molecular weight of the high molecular weight glutelin subunit of wheat and further characterization of the glutenin subunit based on the technology. The invention comprises the following steps: (1) preparation of biologic mass spectrometric analysis specimens of the high molecular weight glutenin subunit of wheat; (2) dissolving the high molecular weight glutenin subunit with dissolving solution; (3) making use of matrix assisted laser desorption-ionization time of flight mass sepectrometry for examination of the high molecular weight glutenin subunit of wheat. The method has the characteristics of use of few specimens, simple method of extraction, no toxic reagent, quick separation, high distinguishability, high detection sensitivity and so on.

The invention discloses a precise mass spectrum method to identify wheat low-molecular-weight glutelin subunit, which comprises: (1) to prepare the sample, using 35-45% acetone to deposit protein extract and centrifuge, selecting supernatant, and using 75-85% acetone to deposit the glutelin subunit; (2) using dissolution liquid to dissolve the dissolution; wherein, the dissolution liquid comprises 15-25v% acetonitrile, 0.1v% TFA, and water.

Provided is a mAb-based method for the detection of T cell stimulatory epitopes known to be involved in CD. The method has many advantages compared to the existing methods for the detection of gluten since it is the first method that can; (i) detect T cell stimulatory epitopes of gluten; (ii) detect the epitopes separately, (iii) detect T cell stimulatory epitopes present on gliadin and glutenin homologues present in other cereals also known to be involved in CD; and (iv) detect T cell stimulatory epitopes on both intact proteins and small protein fragments. The new method is a valuable tool in the screening of basic ingredients, semi manufactured ingredients and food products that are intended to be used in the gluten free diet of CD patients. Moreover the new method can also be used for the screening of cereals and different wheat varieties for the level of toxicity for CD patients. Thereby the method can help in the selection of cereals and wheat varieties with low toxicity which might form the basis for future breeding programs. In the future these cereals will be used for the production of safe food for CD patients.

The invention discloses a method for identifying quantity of cysteine in protein, especially a method for identifying quantity of cysteine in high molecular weight wheat glutenin subunits. The method enables composition of high molecular weight wheat glutenin subunits and alleles to be identified rapidly and accurately and quantity of cysteine residues in each high molecular weight glutenin subunits to be identified. The method provided in the invention is applicable to improvement of wheat quality and rapid detection of the quantity of cysteine residues in high molecular weight glutenin subunits, thereby enabling high-quality subunits to be explored and screened and efficiency of quality improvement to be improved. Furthermore, the method can also be used for identifying quantity of cysteine residues in salt-soluble protein and water-soluble protein of lupin, and therefore, a complete technological system for identification of quantity of cysteine residues is formed.

The invention relates to wheat lines and improved food compositions. In preferred embodiments, the invention relates to flour made from a wheat grain comprising genetic material with a null allele at one or more loci encoding a protein selected from the group consisting of glutenins and gliadins. In even more preferred embodiments, the invention relates to a tortilla made from said flour.

The invention discloses a method for cryopreserving NK cells. The invention finds that 5-glutenin-3-alcohol has a cryopreserving effect to NK cells, is capable of increasing -80 DEG C cryopreserving recovery rate of NK cells and maintaining killing activity and lethality to tumor cells of NK cells after -80 DEG C cryopreserving recovery and does not change phenotype of NK cells. Thus, 5-glutenin-3-alcohol can be prepared into a cryopreserving protective agent for NK cells.

A dry flour based product is disclosed which is made from ground and whole grains that are low in fructans, to be enriched with gluten (gluten flour or its substrates gliadin and glutenin). The gluten can range from 5.0 grams per 100 gram to 35.0 grams per 100 grams. The ground grains that are included are those traditionally marketed as gluten free and include, either singly or in combination, rice flour, potato flour, buckwheat flour, corn flour or other low fructans flour products. Added whole grains cart include quinoa, oats and seeds. The addition of gluten (as a flour) allows the resulting dough products made from the flour mix to act more like wheat based flours during cooking or baking, than currently available gluten free flours. The resulting low fructans product; is a medicament useful in the management of irritable bowel syndrome, as individuals are thought to react to the fructans (carbohydrate) component of wheat, barley, and rye, not the protein gluten content. Therefore a product than contains gluten to provide elasticity and crustiness is more, palatable than a product devoid of gluten, and not consumed by choice, but only consumed because it is also low in fructans.

The invention belongs to a wheat radiation breeding method, in particular to a 60Co-Gamma radiation method for breeding a new wheat high-molecular-weight glutenin subunit line. Reports on the 60Co-Gamma ray breeding of a new wheat high-molecular-weight glutenin subunit mutant line in the prior art are not seen. The method includes the following steps: wheat seeds are irradiated by 60Co-Gamma rays for ten minutes, and the dosage rate is 200Gy; a first mutagenized generation is produced; seeds of a second mutagenized generation are produced; individuals of the M2 generation are grown and harvested; the wheat glutenin of the M2 generation is extracted by the half-seed method, and protein electrophoresis is carried out; half seeds are grown, and a third mutagenized generation is harvested; the wheat glutenin of the M3 generation is extracted; M3 protein electrophoresis is carried out; and the new mutant line with different number of high-molecular-weight glutenin subunit bands or high-molecular-weight glutenin subunit bands at different positions is determined by comparing with the parents. The method has the advantages that: the method breeds the new wheat high-molecular-weight glutenin subunit mutant line by combining 60Co-Gamma ray radiation with the electrophoresis and combining the field planting with indoor electrophoresis screening; and the result is accurate, scientific and reliable.