Studies on Polypeptide Composition of “Low Molecular Weight Glutenin”
نویسندگان
چکیده
منابع مشابه
Chromatography of Glutenin on Sepharose CL-4B in Dissociating Solvents: Molecular Weight Composition of Covalently Bonded Glutenin'
Recently we reported that removal of noncovalently bonded protein from glutenin resulted in decreased viscoelasticity. In that study, two glutenin fractions were isolated by successive gel filtration of glutenin on Sephadex G-200 in the solvents acetic acid-guanidine hydrochloride (GuHCl)-cetyltrimethylammonium bromide (AGC) and sodium dodecyl sulfate (SDS). This note reports the S20,W values o...
متن کاملAllelic analysis of low molecular weight glutenin subunits using 2-DGE in Korean wheat cultivars
Two-dimensional gel electrophoresis (2-DGE) was used as a complement to SDS-PAGE to determine the allelic compositions of LMW-GS in 32 Korean wheat cultivars. Protein patterns generated by 2-DGE from each cultivar were compared to patterns from standard wheat cultivars for each allele. At the Glu-A3 locus, thirteen c, twelve d, three e (null), two g and two new alleles were identified. At the G...
متن کاملMolecular and immunological characterization of Tri a 36, a low molecular weight glutenin, as a novel major wheat food allergen.
Wheat is an essential element in our nutrition but one of the most important food allergen sources. Wheat allergic patients often suffer from severe gastrointestinal and systemic allergic reactions after wheat ingestion. In this study, we report the molecular and immunological characterization of a new major wheat food allergen, Tri a 36. The cDNA coding for a C-terminal fragment of Tri a 36 wa...
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 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...
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ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1973
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.47.17