Effects of HMW-GS Dx2 absence on the protein aggregation characteristics and thermal stability of wheat flour during maturation

Abstract Background Wheat flour maturation affects the aggregation and structural stability of proteins. The number high-molecular-weight glutenin subunits (HMW-GSs) differs in various wheat varieties. effects Dx2 absence on protein characteristics thermal were investigated during 120 days using near-isogenic lines (NILs). Results delayed decreased flours maturation, i.e., maturation-induced increases later smaller for glutenin, macropolymer (GMP), glutenin/gliadin ratio,