Article

Detection, Localization, and Variability of Endogenous β-Glucanase in Wheat Kernels

2012-01-01

Abstract excerpt

Clinical studies with isolates of β-glucan have shown that the health benefits are regulated not only by the polysaccharide concentration but also by the molecular weight and concentration in solution, because these health benefits are controlled, inter alia, by viscosity in the gut. The degradation of β-glucan in baked products is likely caused by baking ingredients or processes, or by endogenous enzymes in wheat...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: abfacf8b-69c4-5b9a-92b5-8531fcb712b7
DOI: 10.1094/cchem-07-11-0084

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Detection, Localization, and Variability of Endogenous β-Glucanase in Wheat KernelsDOI 10.1094/cchem-07-11-0084Read

Factors Influencing β-Glucan Levels and Molecular Weight in Cereal-Based ProductsSemantic proximity Read

Assessing the effect of traditional hulled wheat processing on bioactive compounds retentionSemantic proximity Read

Proteolytic extraction enhances specific detection of the novel âSâ-type low molecular weight glutenin subunit in wheat by monoclonal antibodySemantic proximity Read

Quality and Safety Aspects of Cereals (Wheat) and Their Products.Semantic proximity Read

Targeted degradation of gluten proteins in wheat flour by prolyl endoprotease and its utilization in low immunogenic pasta for gluten sensitivity populationSemantic proximity Read

Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies.Semantic proximity Read

Variability in xylanase and xylanase inhibition activities in different cereals in the HEALTHGRAIN diversity screen and contribution of environment and genotype to this variability in common wheat.Semantic proximity Read

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel SyndromeSemantic proximity Read

Effect of semolina pudding prepared from starch branching enzyme IIa and b mutant wheat on glycaemic response in vitro and in vivo: a randomised controlled pilot study.Semantic proximity Read

β-glucan content in a panel of Triticum and Aegilops genotypesSemantic proximity Read

Effect of genotype, environment and agronomic management on Î²-glucan concentration of naked barley grain intended for health food useSemantic proximity Read

In vitro digestion of beta-glucan rich cereal products results in extracts with physicochemical and rheological behavior like pure beta-glucan solutions – A basis for increased understanding of in vivo effects.Semantic proximity Read