Characterization of a new wheat-Aegilops biuncialis addition line conferring quality-associated HMW glutenin subunits
نویسندگان
چکیده
منابع مشابه
Molecular Mechanisms of HMW Glutenin Subunits from 1Sl Genome of Aegilops longissima Positively Affecting Wheat Breadmaking Quality
A wheat cultivar "Chinese Spring" chromosome substitution line CS-1S(l)(1B), in which the 1B chromosome was substituted by 1S(l) from Aegilops longissima, was developed and found to possess superior dough and breadmaking quality. The molecular mechanism of its super quality conformation is studied in the aspects of high molecular glutenin genes, protein accumulation patterns, glutenin polymeric...
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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...
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High molecular weight glutenin subunits (HMW-GS) are among the major determinant on wheat bread-making quality. Rapid ultra-performance liquid chromatography (UPLC) methods with high resolution and reproducibility for HMW-GS separation were established in this work. A sample could be completely analyzed in less than 12 min by using the optimized UPLC conditions: gradually increasing elution gra...
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High-molecular weight (HMW (glutenin subunits are encoded by the Glu-1 loci (Glu-A1, Glu-B1 and <sp...
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Allelic diversity of HMW glutenin loci in several studies revealed that allelic combinations affect dough quality. Dx5 + Dy10 subunits are related to good baking quality and Dx2 + Dy12 are related to undesirable baking quality. One of the most regular methods to evaluate the baking quality is SDS-PAGE which is used to improve baking quality labs. Marker-assisted selection is the method which ca...
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ژورنال
عنوان ژورنال: Genetics and Molecular Research
سال: 2014
ISSN: 1676-5680
DOI: 10.4238/2014.january.28.11