Structural variation and evolutionary relationship of novel HMW glutenin subunits from Elymus glaucus
نویسندگان
چکیده
منابع مشابه
Genetic Linkage Map of Glu-D1 and Allelic Variation of HMW Glutenin Subunits in Some Iranian Bread Wheat genotypes
High-molecular weight (HMW (glutenin subunits are encoded by the Glu-1 loci (Glu-A1, Glu-B1 and <sp...
متن کاملa 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 کاملRapid separation and identification of wheat HMW glutenin subunits by UPLC and comparative analysis with HPLC
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...
متن کاملMolecular 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...
متن کاملارزش آزمون رسوب در برآورد کیفیت نانوایی گندم و توجیه تغییرات آن از راه تجزیه زیرواحدهای گلوتنین با روشRP-HPLC
In order to evaluate the relationship between SDS-sedimentation value and breadmaking quality of wheat (Triticum aestivum L.), glutenin subunits of different genotypes (foreign and Iranian cultivars) were analyzed by reverse-phase high performance liquid chromatography (RP-HPLC). SDS-sedimentation value was used as an indirect criterion for breadmaking quality. Correlation coefficients revealed...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Hereditas
سال: 2010
ISSN: 0018-0661
DOI: 10.1111/j.1601-5223.2010.02182.x