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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Effect of bacterial exopolysaccharide xanthan on the wheat protein properties. Abstract : Exopolysaccharide xanthan has been studied for its effect on protein substances of dough and gluten isolated from meal of different wheat varieties. It is shown do strengthening of gluten removed from the dough to which was added xanthan(0. 1-. 50% of meal weight) is determined by the decrease of gluten protein solubility in 0. 05 M acetic acid solution and 12% sodium salicilate solution. Gel chromatographic analyses of proteins has shown that xanthan addition to dough results in the changes of their fractional composition and molecular weight of definite fractions, in the increasing of molecular weight values of both glutenin and glyadine fractions.  1, record 1, English, - glyadine

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Protéine [prolamine] du blé.  2, record 1, French, - gliadine

Record number: 1, Textual support number: 1 CONT

Ce sont des protéines monométriques dans lesquelles les ponts disultures, quand ils existent, sont intramoléculaires [...] Elles contribuent à la viscosité et à l'extensibilité du gluten.  1, record 1, French, - gliadine

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Many factors influence the cooking quality of pasta. One is protein content. Other factors include gluten quality, glutenin to gliadin ratio, gluten protein solubility characteristics, and brownness associated with the enzyme polyphenoloxidase.  1, record 2, English, - glutenin%20to%20gliadin%20ratio

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

De nombreux facteurs influent sur la tenue à la cuisson des pâtes alimentaires. L'un d'eux est la teneur en protéines. Les autres facteurs sont la qualité du gluten, le rapport gluténine/gliadine, les caractéristiques de solubilité des protéines du gluten ainsi que le brunissement lié à la présence de la polyphénoloxydase.  1, record 2, French, - rapport%20glut%C3%A9nine%2Fgliadine

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Many factors influence the cooking quality of pasta. One is protein content. Other factors include gluten quality, glutenin to gliadin ratio, gluten protein solubility characteristics, and brownness associated with the enzyme polyphenoloxidase.  1, record 3, English, - polyphenoloxidase

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

De nombreux facteurs influent sur la tenue à la cuisson des pâtes alimentaires. L'un d'eux est la teneur en protéines. Les autres facteurs sont la qualité du gluten, le rapport gluténine/gliadine, les caractéristiques de solubilité des protéines du gluten ainsi que le brunissement lié à la présence de la polyphénoloxydase.  1, record 3, French, - polyph%C3%A9noloxydase

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Relationship between the spectrophotometrically measured concentration of insoluble glutenin and mixograph dough development time(a) and work input to peak dough development(b).  2, record 4, English, - mixograph%20dough%20development%20time

Record 4,  Textual support,  French

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

When mixed with water the substance referred to as gluten comprises two protein fractions : glutenins which are high molecular weight proteins, 150-1000 kdaltons and gliadins which are smaller molecular weight proteins, 25-100 kdaltons. Both protein fractions are rich in the amino acids glutamine and proline but relatively poor in the more basic amino acids. The better wheat cultivars for bread flour are those which have high amounts of the high molecular weight glutenins. Both intra and inter polypeptide chain disulphide bridges in glutenin appear to be important for the viscoelastic properties of bread dough. The loaf volume is inversely related to the proportion of acid soluble glutenin and directly related to the insoluble glutenin content of the flour.  2, record 5, English, - soluble%20glutenin

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 OBS

Gluténine : nom générique donné aux protéines du monde végétal solubles dans les milieux acides et alcalins dilués. Elles sont abondantes dans l'amande des céréales. Dans le domaine nutritionnel, elles ont un équilibre moyen en acides aminés indispensables, mais toujours supérieur à celui des prolamines.  2, record 5, French, - glut%C3%A9nine%20soluble

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

When mixed with water the substance referred to as gluten comprises two protein fractions : glutenins which are high molecular weight proteins, 150-1000 kdaltons and gliadins which are smaller molecular weight proteins, 25-100 kdaltons. Both protein fractions are rich in the amino acids glutamine and proline but relatively poor in the more basic amino acids. The better wheat cultivars for bread flour are those which have high amounts of the high molecular weight glutenins. Both intra and inter polypeptide chain disulphide bridges in glutenin appear to be important for the viscoelastic properties of bread dough. The loaf volume is inversely related to the proportion of acid soluble glutenin and directly related to the insoluble glutenin content of the flour.  2, record 6, English, - insoluble%20glutenin

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 OBS

Gluténine : nom générique donné aux protéines du monde végétal solubles dans les milieux acides et alcalins dilués. Elles sont abondantes dans l'amande des céréales. Dans le domaine nutritionnel, elles ont un équilibre moyen en acides aminés indispensables, mais toujours supérieur à celui des prolamines.  2, record 6, French, - glut%C3%A9nine%20insoluble

Record 6,  Textual support,  Spanish