Impact of high-molecular-weight glutenin alleles on wheat technological quality
نویسندگان
چکیده
منابع مشابه
The Importance of High-molecular-weight Glutenin Subunits for Wheat Quality Evaluation
High-molecular-weight glutenin subunits (HMW-GS) composition was analyzed by sodium-dodecyl-sulfatpolyacrilamid-gel electrophoresis (SDS-PAGE), while the quantitative determination of total HMW-GS was obtained by reversed phasehigh performance liquid chromatography (RP-HPLC). Considering HMW-GS composition, the most frequent subunits at Glu-A1 locus were N, at Glu-B1 locus 7+9 and at Glu-D1 loc...
متن کاملQuality trait variations in [⁶⁰Co]-irradiated wheat and high-molecular-weight glutenin subunit mutant identification.
With 300 Gy of [(60)Co] γ-ray radiation of dry wheat seeds of Vortex 9722, the protein content, wet gluten content, sedimentation value, and hardness variation were analyzed in 341 lines in M4. Using over population mean ± 2X standard deviation as the screening standard, 8 lines with higher protein and wet gluten content and 4 lines with lower protein and wet gluten content were selected. In th...
متن کاملEffects of overexpression of high molecular weight glutenin subunit 1Dy10 on wheat tortilla properties.
Wheat (Triticum aestivum L.) flour properties necessary for optimal tortilla production have not been identified. Transgenic wheats (Triticum aestivum L.) overexpressing high molecular weight glutenin subunit (HMW-GS) 1Dy10 were used to make tortilla and their quality was evaluated. The level of HMW-GS 1Dy10 in flours derived from transgenic wheats was 2.5-5.8-fold greater than in controls. Pol...
متن کاملVariant high-molecular-weight glutenin subunits arising from biolistic transformation of wheat
Genetic transformation via the biolistic method has been used to introduce genes encoding natural and novel high-molecular-weight glutenin subunits (HMW-GS) into wheat. The appearance of new seed proteins of sizes not predicted by the transgene coding sequences was noted in some experiments. In this report, the identities of thirteen of these novel proteins were determined by tandem mass spectr...
متن کاملCellular Localization of Wheat High Molecular Weight Glutenin Subunits in Transgenic Rice Grain
Rice (Oryza sativa L.) is a primary global food cereal. However, when compared to wheat, rice has poor food processing qualities. Dough that is made from rice flour has low viscoelasticity because rice seed lacks storage proteins that are comparable to gluten protein from wheat. Thus, current research efforts aim to improve rice flour processing qualities through the transgenic expression of vi...
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ژورنال
عنوان ژورنال: Pesquisa Agropecuária Brasileira
سال: 2019
ISSN: 1678-3921,0100-204X
DOI: 10.1590/s1678-3921.pab2019.v54.00639