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Data from: Characterization of commercial cricket protein powder and impact of cricket protein powder replacement on wheat dough protein composition

Data from publication characterizing two commercially available cricket protein powders and their impact on the molecular weight distribution when incorporated into wheat dough. Data collected from duplicate laboratory analysis of protein composition of cricket protein powders, wheat flour, and wheat dough mixed with cricket protein powders. Samples were analyzed using gel electrophoresis and size exclusion chromatography along with differential solubility. Samples were analyzed to determine the effect of cricket protein powder on the solubility and molecular weight of wheat flour proteins when mixed into a dough. Resources in this dataset: Resource Title: Readme.txt file File Name: ReadMe.txt Resource Description: Description of data included. Resource Title: Figure 1. Size exclusion chromatographs of cricket protein powders File Name: Figure1.JPG Resource Description: Graph of size exclusion chromatographs of cricket protein powders Resource Title: Figure 2: Size exclusion chromatographs of wheat flour and cricket protein powder fractions. File Name: Figure2.JPG Resource Description: Size exclusion chromatographs of soluble and insoluble protein fractions from cricket powder and wheat flour. Both with disulfide bonds reduced ("reduced") and intact ("unreduced"). Resource Title: SDS page analysis of wheat flour and cricket protein powders File Name: Figure3.JPG Resource Description: Photograph of an SDS-PAGE gel showing separation of proteins extracted from wheat flour and two commercially available cricket protein powders Resource Title: Data definitions for SEC peak area data file File Name: data definitions.txt Resource Description: File contains abbreviation list for SEC peak area data file Resource Title: SEC peak area data File Name: SEC peak area data.csv Resource Description: Data file of SEC peak areas

0
No licence known
Tags:
NP306breadcricket protein powderglutenprotein
Formats:
TXTJPEGCSV
United States Department of Agriculture10 months ago
Data from: Distance-based decision-making in oviposition by Tribolium castaneum Herbst (Coleoptera: Tenebrionidae) on low- and no-gluten flours

Red flour beetles have been known to readily infest wheat flour but their likelihood to choose other types of flours is unknown. Red flour beetles will lay eggs in many types of flours but their choice to infest low- and no-gluten flours remains to be tested. Here we test a panel of 14 different commercially available flours in three different choice assays. We find that the beetles lay similar amounts of eggs in buckwheat, teff, millet, rice, and rye flours but that they show significant declines in preference for sorghum, potato, quinoa, cassava, oat, amaranth, garbanzo, spelt, and corn flours. By using three different assays - a wind tunnel, a large arena, and a small arena - we can further parse out differences in whether volatiles or texture of the flour may play a bigger role in choosing these flours to lay their eggs. The number of eggs laid in each of these 14 flours, plus a wheat control, is reported for both the large and small arenas and preference or movement toward the flour source is reported for a wind tunnel assay.

0
No licence known
Tags:
NP304behaviorflourglutenovipositionpreferencesred flour beetlestored grainwind tunnel
Formats:
CSV
United States Department of Agriculture10 months ago