Variation of High-Molecular-Weight Glutenin Subunits and Gliadin in T.aestivum ssp. macha
نویسندگان
چکیده
منابع مشابه
Isolation and Characterization of Gliadin-Like Subunits from Glutenin
The polypeptide subunits of wheat glutenin obtained after reductive cleavage of disulfide bonds have been separated into two fractions by a modified Osborne technique. Approximately 62% of the subunits by weight are soluble, as is gliadin, in neutral 70% ethanol; the ethanol-soluble subunits are mainly of 44,000 molecular weight (MW). The ethanol-insoluble glutenin subunit fraction is markedly ...
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one hundred and twenty iranian accessions of aegilops crassa with origin from different geographical areas of iran, were evaluated for variation in high molecular weight glutenin subunit (hmw-gs) composition. the results showed different banding patterns between hexa (6x) and tetra-ploid (4x) as well as within different ploidy accessions. eleven allelic variants were observed in glu- dcr1 locus...
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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...
متن کاملIdentification and Characterization of High-Molecular-Weight Glutenin Subunits from Agropyron intermedium
High-molecular-weight glutenin subunit (HMW-GS) is a primary determinant of processing quality of wheat. Considerable progress has been made in understanding the structure, function and genetic regulation of HMW-GS in wheat and some of its related species, but less is known about their orthologs in Agropyron intermedium, a useful related species for wheat improvement. Here seven HMW-GSs in Ag. ...
متن کاملConserved cis-regulatory modules in promoters of genes encoding wheat high-molecular-weight glutenin subunits
The concentration and composition of the gliadin and glutenin seed storage proteins (SSPs) in wheat flour are the most important determinants of its end-use value. In cereals, the synthesis of SSPs is predominantly regulated at the transcriptional level by a complex network involving at least five cis-elements in gene promoters. The high-molecular-weight glutenin subunits (HMW-GS) are encoded b...
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ژورنال
عنوان ژورنال: Asian Journal of Biological Sciences
سال: 2007
ISSN: 1996-3351
DOI: 10.3923/ajbs.2008.19.25