TERMIUM Plus^®

Fiche 1,  Justifications,  Anglais

Record number: 1, Textual support number: 1 CONT

The use of wheat with high protein content and good quality or flour enriched with vital gluten could improve frozen dough stability. Another method to strengthen the flour, namely the use of high-protein air-classified flour, was investigated in this research. A T11 Hurricane Turbo Separator was used to air-classify pin-milled, straight-grade flour from nine wheats. Protein was shifted to the fine fraction, together with damaged starch and enzyme activity. The finer high-protein flour fraction was used to improve frozen dough's quality by blending with straight-grade flour. The bread volume increased with flour protein content. Quality deterioration of dough with extended frozen storage and freeze-thawing was lessened by adding the high-protein flour. This trend was not shown in low-protein wheat flours that(straight grade) contained less than 9 % protein. Other properties of air-classified flour also were investigated to explain their function in making frozen bread dough.  2, fiche 1, Anglais, - flour%20protein

Fiche 1,  Justifications,  Français

Record number: 1, Textual support number: 1 CONT

Pour améliorer la qualité nutritionnelle des farines composées dans le cas où ces dernières contiennent des farines pauvres en protéines. Ceci est particulièrement le cas si l'on utilise des farines de manioc, mais c'est également vrai en cas d'utilisation de céréales secondaires de substitution. L'addition de farines de protéagineuses accroît alors la teneur en protéines de la farine composée. Par ailleurs, les graines protéagineuses sont pauvres en acides aminés soufrés tandis que les céréales sont pauvres en lysine; en mélangeant les deux farines, on rééquilibre la balance des acides aminés et l'on accroît donc la qualité protéique de la farine composée.  2, fiche 1, Français, - prot%C3%A9ine%20de%20la%20farine

Fiche 1,  Justifications,  Espagnol

Fiche 2,  Justifications,  Anglais

Record number: 2, Textual support number: 1 CONT

The Goal of Gene Therapy for Cystic Fibrosis... Gene therapy offers the best hope for a life-saving treatment which tackles the root cause of cystic fibrosis(CF), rather than only treating the symptoms... These early trials test the safety and efficiency of the adenovirus delivery system. Patients are monitored to detect whether the normal CF gene has turned on. If so, the gene will produce a normal protein that is vital to the health of cells lining the respiratory tract.  3, fiche 2, Anglais, - Cystic%20Fibrosis%20gene

Fiche 2,  Justifications,  Français

Record number: 2, Textual support number: 1 DEF

Gène de la mucoviscidose localisé sur le bras du chromosome 7.  1, fiche 2, Français, - g%C3%A8ne%20CF

Record number: 2, Textual support number: 1 CONT

Grâce aux "enzyme de restriction", ciseaux moléculaires permettant de découper l'ADN en fragments, et aux "marqueurs" courtes séquences de nucléotides servant de point d'attaque aux enzymes de restriction, l'équipe de Lap-Chee Tsui, de concert avec Collaborative Research Inc. de Boston, réussit d'abord à restreindre la recherche du gène, baptisé gène CF (pour cystic Fibrosis, dénomination anglaise de la mucoviscidose), à moins de 1% de tout le matériel génétique. C'était en octobre 1985. Un mois plus tard, la même équipe annonce que le gène CF est localisé dans le bras long du chromosome 7. La région en question est formée d'environ un million de bases nucléotidiques.  1, fiche 2, Français, - g%C3%A8ne%20CF

Record number: 2, Textual support number: 1 OBS

La protéine du gène CF a été baptisée CFTR (Cystic Fibrosis Transmembrane Conductance Regulator).  2, fiche 2, Français, - g%C3%A8ne%20CF

Fiche 2,  Justifications,  Espagnol

Fiche 3,  Justifications,  Anglais

Record number: 3, Textual support number: 1 CONT

By more complete removal of the starch, products containing 75 and 85 percent protein are produced. When used in foods, the product is called "vital protein". When prepared for use in adhesive and other industrial products, it is made under less exacting conditions and called "denatured gluten". From Wheat to Flour, Wheat flour Institute, Chicago, 1966, p. 7.  2, fiche 3, Anglais, - denatured%20gluten

Record number: 3, Textual support number: 1 OBS

Denature: To change the properties of a protein as to coagulate egg white.  3, fiche 3, Anglais, - denatured%20gluten

Fiche 3,  Justifications,  Français

Fiche 3,  Justifications,  Espagnol

Fiche 4,  Justifications,  Anglais

Record number: 4, Textual support number: 1 CONT

By 1920 most of the naturally occurring [alpha]-amino acids had been identified in hydrolyzates from crystalline proteins. Yet, the scientific community was far from adoption of a structural theory that would explain how enzymes are assembled from amino acid building blocks. In fact, the crystallization and characterization of urease as a protein by Summer... in 1926 drew much scepticism from others who viewed the crystalline protein merely as an inert carrier of the catalytic agent. The issue was clouded by the recognition of other, nonprotein molecules closely associated with enzymes(prosthetic groups in today's terminology), and required for enzymatic activity. The identity of enzymes as proteins came conclusively from quantitative studies, such as partial proteolytic digestion and immunoprecipitation.... Today, X-ray crystallography is a vital tool for determining protein structure and its relationship to the catalytic action of enzymes.  1, fiche 4, Anglais, - crystalline%20protein

Fiche 4,  Justifications,  Français

Record number: 4, Textual support number: 1 CONT

Pendant de nombreuses années on pensa que les protéines étaient les macromolécules biologiquement les plus importantes, ceci à cause de la découverte de la nature protéique des enzymes. Au début, la constitution des enzymes avait donné lieu à une controverse. S'agissait-il de petites molécules ou de macromolécules? Ce ne fut qu'en 1926 que la fonction enzymatique d'une protéine cristallisée fut démontrée pour la première fois par le biologiste américain Sumner; la controverse était alors pratiquement terminée.  1, fiche 4, Français, - prot%C3%A9ine%20cristallis%C3%A9e

Fiche 4,  Justifications,  Espagnol

Fiche 5,  Justifications,  Anglais

Record number: 5, Textual support number: 1 CONT

By more complete removal of the starch, products containing 75 to 85 percent protein are produced, when used in foods, the product is called vital gluten.  1, fiche 5, Anglais, - vital%20gluten

Fiche 5,  Justifications,  Français

Fiche 5,  Justifications,  Espagnol