Searched for: subject%3A%22Gluten%22
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Zanoletti, M. (author), Marti, A. (author), Marengo, M. (author), Iametti, S. (author), Pagani, M.A. (author), Renzetti, S. (author)
A molecular and material science approach is used to describe the influence of coarse and fine buckwheat bran on wheat dough properties and bread textural quality. Focus is given on (i) gluten solvation and structural arrangements in presence of bran as studied by front-face fluorescence; (ii) thermo-mechanical behavior of dough during heating...
article 2017
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Chen, Y. (author), Sun, A. (author), Wang, M. (author), Zhu, Z. (author), Ouwerkerk, P.B.F. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
Glutelins are the most abundant storage proteins in rice grain and can make up to 80 % of total protein content. The promoter region of GluB-1, one of the glutelin genes in rice, has been intensively used as a model to understand regulation of seed-storage protein accumulation. In this study, we describe a zinc finger gene of the Cys3His1 (CCCH...
article 2014
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Noort, M.W.J. (author), van Haaster, D. (author), Hemery, Y. (author), Schols, H.A. (author), Hamer, R.J. (author), TNO Kwaliteit van Leven (author)
The nature of the adverse effects of wheat bran fractions on bread-making quality was studied. Two fractions of bran, representing different tissue layers and having different compositions, were used. The particle size of the bran fractions was varied by various milling techniques. All fractions were added to white flour and water addition was...
article 2010
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van Nieuwenhuijzen, N.H. (author), Tromp, R.H. (author), Mitchell, J.R. (author), Primo-Martín, C. (author), Hamer, R.J. (author), van Vliet, T. (author), TNO Kwaliteit van Leven (author)
Consumer appreciation of brittle cellular foods, like bread crusts, depends on textural properties such as crispness. This crispy character is lost above a certain water activity. It is not known what exactly is happening in these crusts when water enters. So is it unclear whether it is the change in the starch or the gluten that initiates the...
article 2010
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Steeneken, P.A.M. (author), Helmens, H.J. (author), TNO Kwaliteit van Leven (author)
A laboratory-scale process is presented for the manufacture of starch and gluten from wheat. Main feature of this process is that whole wheat kernels are crushed dry between smooth rolls prior to wet disintegration in excess water in such way that gluten formation is prevented and fibres can be removed by sieving. Centrifugation of the endosperm...
article 2009
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van Koppen, E.J. (author), Schweizer, J.J. (author), Csizmadia, C.G.D.S. (author), Krom, Y. (author), Hylkema, H.B. (author), van Geel, A.M. (author), Koopman, H.M. (author), Verloove-Vanhorick, S.P. (author), Mearin, M.L. (author)
OBJECTIVE. Mass screening for celiac disease is controversial. The objective of this study was to determine whether detection of childhood celiac disease by mass screening improves long-term health status and health-related quality of life. METHODS.We conducted a prospective 10-year follow-up study of 32 children who were aged 2 to 4 years, had...
article 2009
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Mitea, C. (author), Havenaar, R. (author), Wouter Drijfhout, J. (author), Edens, L. (author), Dekking, L. (author), Koning, F. (author), Dekking, E.H.A. (author), TNO Kwaliteit van Leven (author)
Background: Coeliac disease is caused by an immune response to gluten. As gluten proteins are proline rich they are resistant to enzymatic digestion in the gastrointestinal tract, a property that probably contributes to the immunogenic nature of gluten. Aims: This study determined the efficiency of gluten degradation by a post-proline cutting...
article 2008
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Dekking, E.H.A. (author), van Veelen, P.A. (author), de Ru, A. (author), Kooy-Winkelaar, E.M.C. (author), Gröneveld, T. (author), Nieuwenhuizen, W.F. (author), Koning, F. (author), TNO Kwaliteit van Leven (author)
Celiac disease (CD) is a permanent intolerance to gluten. In CD patients, gluten peptides cause an inflammation in the small intestine leading to tissue damage. Tissue transglutaminase (tTG) is an enzyme involved in the repair of damaged tissue by crosslinking of extracellular matrix proteins. Under certain conditions, tTG can deamidate...
article 2008
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TNO Kwaliteit van Leven (author), van Dommelen, P. (author), Grote, F.K. (author), Oostdijk, W. (author), Muinck Keizer de, (author), Schrama, S.M.P.F. (author), Boersma, B. (author), Damen, G.M. (author), Csizmadia, C.G. (author), Verkerk, P.H. (author), Wit, J.M. (author), van Buuren, S. (author)
Background: It is generally assumed that most patients with celiac disease (CD) have a slowed growth in terms of length (or height) and weight. However, the effectiveness of slowed growth as a tool for identifying children with CD is unknown. Our aim is to study the diagnostic efficiency of several growth criteria used to detect CD children....
article 2008
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Peighambardoust, S.H. (author), van der Goot, A.J. (author), van Vliet, T. (author), Hamer, R.J. (author), Boom, R.M. (author), TNO Kwaliteit van Leven (author)
In a z-blade mixer, both shear and extensional deformations contribute to the development of dough structure. I effect of simple shearing versus z-blade mixing at similar levels of work input, on the microstructure and uniaxial extensional properties of two doughs prepared from flours of different strengths. With respect to microstructure,...
article 2006
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Mulder, S.J. (author), Mulder-Bos, G.C. (author), TNO Kwaliteit van Leven (author)
Coeliac disease frequency increases by obscure reasons and affects in some Western countries as much as 1% of the populations. The second one of monozygotic twins does not develop the disease in 100% but only in 20-50%. To unravel these mysteries, literature was searched to determine the disease background and find suggestions for research and...
article 2006
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Hamer, R.J. (author), TNO Kwaliteit van Leven (author)
Coeliac Disease has to be considered a main food related affliction, with life long consequences for the people having the disease. Coeliac Disease patients suffer from adverse effects that can be related to specific gluten peptide sequences that trigger a sequence of immune related reactions leading to damage of the intestine and related...
article 2005
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Wang, M. (author), van Vliet, T. (author), Hamer, R.J. (author), TNO Voeding (author)
A previously proposed explanation for the change in gluten properties on addition of pentosans to doughs was based on data for only one wheat cultivar. Using three wheat cultivars, Scipion, Soissons and Amazon, differing in technological quality from weak to strong we have obtained results that support the previous explanation. In addition to...
article 2005
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Peighambardoust, S.H. (author), van der Goot, A.J. (author), Hamer, R.J. (author), Boom, R.M. (author)
Gluten plays a key role in determining the end-use quality of wheat flour. The important role of the highly aggregated fraction of gluten, glutenin macropolymer (GMP), in dough properties opens up new possibilities for revealing underlying mechanisms related to dough processing. Using a new shear cell and advanced methodology to study the GMP,...
article 2005
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Wang, M. (author), van Vliet, T. (author), Hamer, R.J. (author), TNO Voeding (author)
During the wet separation of starch and gluten, both water extractable pentosans (WEP) and water unextractable solids (WUS) have a negative effect on gluten yield. Gluten properties are also affected: the gluten becomes less extensible. In comparison to the control, addition of WUS or WEP resulted in less gluten with a higher maximum resistance...
article 2004
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Peighambardoust, S.H. (author), van der Goot, A.J. (author), Hamer, R.J. (author), Boom, R.M. (author), TNO Kwaliteit van Leven (author)
This article introduces a new method that uses a shearing device to study the effect of simple shear on the overall properties of pasta-like products made from commercial wheat gluten-starch (GS) blends. The shear-processed GS samples had a lower cooking loss (CL) and a higher swelling index (SI) than unprocessed materials, suggesting the...
article 2004
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Wang, M. (author), van Vliet, T. (author), Hamer, R.J. (author), TNO Voeding (author)
In the gluten-starch separation process gluten is formed first as a result of breakdown of the gliadin-glutelin structures during mixing followed by their re-agglomeration. To date the effect of pentosans and enzymes have not been studied separately. A simple modification of TNO Glutomatic system enables pentosans, enzymes, and other materials...
article 2004
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Spaenij-Dekking, E.H.A. (author), Kooy-Winkelaar, E.M.C. (author), Nieuwenhuizen, W.F. (author), Drijfhout, J.W. (author), Koning, F. (author), TNO Voeding (author)
Background: It is now generally accepted that coeliac disease (CD) is caused by inflammatory T cell responses to gluten peptides bound to HLA-DQ2 or -DQ8 molecules. There is overwhelming evidence that CD patients can mount T cell responses to peptides found in both α-gliadin and γ-gliadin molecules. Assays that would detect the presence or...
article 2004
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Wang, M. (author), Oudgenoeg, G. (author), van Vliet, T. (author), Hamer, R.J. (author)
In a previous study, we have shown that water unextractable solids (WUS) interfere with gluten formation and affect the quality of the resulting gluten. In this study we aim to explain how WUS can affect the process of gluten formation. To this end, WUS were modified with NaOH, xylanase, horseradish peroxidase (HRP) and hydrogen peroxide (H2O2)....
article 2003
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Wang, M. (author), Hamer, R.J. (author), van Vliet, T. (author), Gruppen, H. (author), Marseille, H. (author), Weegels, P.L. (author)
A miniaturised set-up for gluten-starch separation was used to systematically study the effect of water unextractable solids (WUS) on the formation and properties of gluten. The results showed that WUS not only have a negative effect on gluten yield, but also affect gluten and glutenin macropolymer (GMP) composition and rheological properties....
article 2003
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