Bread-making Quality of a Near-isogenic Line with Specific Low Molecular Weight Glutenin Components.
نویسندگان
چکیده
منابع مشابه
a determination of relationship between hmw glutenin subunits and bread making quality in bread wheat
high molecular weight (hmw) subunits of wheat glutenin are generally considered as playing a key role in gluten formation and structure, as well as to be closely related to wheat quality. the endosperm storage proteins of 80 synthetic lines and wheat cultivars (triticum aestivum) were fractionated through sodium dodecyl sulfate polyacrylamide gel electrophoresis to determine their high-molecula...
متن کاملCharacterization of a low-molecular-weight glutenin subunit gene from bread wheat and the corresponding protein that represents a major subunit of the glutenin polymer.
Both high- and low-molecular-weight glutenin subunits (LMW-GS) play the major role in determining the viscoelastic properties of wheat (Triticum aestivum L.) flour. To date there has been no clear correspondence between the amino acid sequences of LMW-GS derived from DNA sequencing and those of actual LMW-GS present in the endosperm. We have characterized a particular LMW-GS from hexaploid brea...
متن کاملComprehensive Identification and Bread-Making Quality Evaluation of Common Wheat Somatic Variation Line AS208 on Glutenin Composition
High molecular weight glutenin subunits (HMW-GSs) are important seed storage proteins in wheat (Triticum aestivum) that determine wheat dough elasticity and processing quality. Clarification of the defined effectiveness of HMW-GSs is very important to breeding efforts aimed at improving wheat quality. To date, there have no report on the expression silencing and quality effects of 1Bx20 and 1By...
متن کاملDough properties and bread-making quality-related characteristics of Yumechikara near-isogenic wheat lines carrying different Glu-B3 alleles
We investigated the relationships of three allelic variations in Glu-B3 (ab, g, and h) with dough properties and bread-making quality-related characteristics using near-isogenic lines (NILs) of 'Yumechikara' that commonly carry Glu-A1a, Glu-B1b, Glu-D1d, Glu-A3f, Glu-B3ab and Glu-D3a. Measurement of peak time (PT) in a 2-g mixograph indicated that Glu-B3g was the most effective for a strong dou...
متن کاملNew Insights into the Organization, Recombination, Expression and Functional Mechanism of Low Molecular Weight Glutenin Subunit Genes in Bread Wheat
The bread-making quality of wheat is strongly influenced by multiple low molecular weight glutenin subunit (LMW-GS) proteins expressed in the seeds. However, the organization, recombination and expression of LMW-GS genes and their functional mechanism in bread-making are not well understood. Here we report a systematic molecular analysis of LMW-GS genes located at the orthologous Glu-3 loci (Gl...
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ژورنال
عنوان ژورنال: Breeding Science
سال: 2001
ISSN: 1344-7610,1347-3735
DOI: 10.1270/jsbbs.51.143