Matches in DBpedia 2016-04 for { <http://wikidata.dbpedia.org/resource/Q1510553> ?p ?o }
Showing triples 1 to 32 of
32
with 100 triples per page.
- Q1510553 subject Q6939141.
- Q1510553 subject Q8493007.
- Q1510553 subject Q8727344.
- Q1510553 abstract "Glutelin proteins are soluble in dilute acids or bases, detergents, chaotropic agents, or reducing agents. In general, they are prolamin-like proteins in certain grass seeds. Glutenin is the most common glutelin, as it is found in wheat and is responsible for some of the refined baking properties in bread wheat. The glutelins of barley and rye have also been identified. Glutelins are also rich in hydrophobic amino acids, with a content of F, V, R, P and L amino acids corresponding to approximately 45% of the amino acid sequence with access code P04706.1.Glutelins are the primary energy storage in the endosperm of rice.There are typically high-molecular-weight (HMW) and low-molecular-weight (LMW) glutelins in these species. They crosslink with themselves and other proteins during baking via disulfide bonds.A HMW glutelin (glutenin) of the grass tribe Triticeae can be sensitizing agents for coeliac disease in individuals possessing the HLA-DQ8 class II antigen receptor gene. (not yet characterized to the epitope level)".
- Q1510553 wikiPageExternalLink chap2.html.
- Q1510553 wikiPageWikiLink Q103537.
- Q1510553 wikiPageWikiLink Q11088.
- Q1510553 wikiPageWikiLink Q11158.
- Q1510553 wikiPageWikiLink Q11193.
- Q1510553 wikiPageWikiLink Q11577.
- Q1510553 wikiPageWikiLink Q12099.
- Q1510553 wikiPageWikiLink Q1230226.
- Q1510553 wikiPageWikiLink Q142851.
- Q1510553 wikiPageWikiLink Q148694.
- Q1510553 wikiPageWikiLink Q15645384.
- Q1510553 wikiPageWikiLink Q161098.
- Q1510553 wikiPageWikiLink Q216830.
- Q1510553 wikiPageWikiLink Q25624.
- Q1510553 wikiPageWikiLink Q334637.
- Q1510553 wikiPageWikiLink Q417062.
- Q1510553 wikiPageWikiLink Q424471.
- Q1510553 wikiPageWikiLink Q425051.
- Q1510553 wikiPageWikiLink Q5090.
- Q1510553 wikiPageWikiLink Q5630156.
- Q1510553 wikiPageWikiLink Q6939141.
- Q1510553 wikiPageWikiLink Q7187.
- Q1510553 wikiPageWikiLink Q8054.
- Q1510553 wikiPageWikiLink Q8493007.
- Q1510553 wikiPageWikiLink Q8727344.
- Q1510553 wikiPageWikiLink Q959350.
- Q1510553 comment "Glutelin proteins are soluble in dilute acids or bases, detergents, chaotropic agents, or reducing agents. In general, they are prolamin-like proteins in certain grass seeds. Glutenin is the most common glutelin, as it is found in wheat and is responsible for some of the refined baking properties in bread wheat. The glutelins of barley and rye have also been identified.".
- Q1510553 label "Glutelin".