"Glutenin" Example Sentences
1. Glutenin is one of the two main components of gluten, along with gliadin.
2. High levels of glutenin are associated with the strong and elastic properties of bread dough.
3. The amount and quality of glutenin in wheat varieties determine their suitability for bread-making.
4. Glutenin proteins can be hydrolyzed by enzymes such as papain, resulting in reduced gluten elasticity.
5. Scientists have genetically modified wheat to produce higher levels of glutenin for improved bread quality.
6. Glutenin molecules form disulfide bonds, which contribute to the structure and strength of gluten.
7. The glutenin gliadin ratio in flour affects the baking quality and texture of bread.
8. The glutenin content of wheat flour is typically measured using a sedimentation test.
9. Wheat cultivars with higher glutenin content tend to have a higher oven spring and volume in bread.
10. The glutenin network in dough is responsible for trapping gases during fermentation and baking.
11. Glutenin proteins are rich in cysteine, an amino acid involved in disulfide bond formation.
12. The glutenin fraction of wheat proteins contains several subunits with varying molecular weights.
13. Glutenin proteins can be denatured by heat, reducing gluten elasticity and dough strength.
14. Glutenin is essential for the texture, shape, and volume of bread, but can cause digestive problems for some people.
15. The structure and composition of glutenin depends on both genetics and environmental factors.
16. Glutenin fractions can be separated using gel electrophoresis or high-performance liquid chromatography.
17. The glutenin in flour can interact with other ingredients such as sugar, salt, and fat to affect dough properties.
18. The amino acid composition of glutenin influences its functional properties in baking.
19. The glutenin content of wheat flour can be adjusted by blending flours from different wheat varieties.
20. Glutenin subunits can be classified based on their molecular weights and electrophoretic mobility.
21. Glutenin proteins have a high molecular weight and are insoluble in water.
22. The elasticity of glutenin is enhanced by the presence of calcium ions in the dough.
23. Glutenin accumulation in wheat grains is influenced by temperature and moisture during grain development.
24. Glutenin deficiency in wheat can lead to lower bread quality and reduced protein content.
25. The ratio of glutenin to gliadin affects the water absorption and mixing properties of dough.
26. Glutenin subunits can be classified as high-molecular-weight or low-molecular-weight based on their size.
27. The glutenin subunits encoded by the Glu-1 loci have the greatest impact on bread-making quality.
28. Wheat breeding programs aim to improve the glutenin quality and quantity in new cultivars.
29. The expression of glutenin genes in wheat can be influenced by genetic and epigenetic factors.
30. Glutenin proteins can undergo chemical modification, such as acetylation or cross-linking, to alter their functional properties.
Common Phases
1.
Glutenin is a protein found in wheat and related grains;
2. The
glutenin molecule comprises two major types of subunits;
3. The subunits of
glutenin are held together by disulfide bonds;
4.
Glutenin is responsible for the elasticity of dough in bread-making;
5.
Glutenin is a major allergen for individuals with celiac disease;
6.
Glutenin is commonly mixed with gliadin to form gluten;
7. The ratio of
glutenin to gliadin affects the quality of bread dough;
8.
Glutenin can affect the nutritional composition of wheat flour.