Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project
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 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 کاملThe 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 کاملKASIB spring common wheat genotype identification on glutenin and gliadin subunits
Based on the electrophoretic spectrum, analysis, 216 genotypes of spring wheat were identified as belonging to 25 types including 18 types of HMW-glutenin for 188 homogeneous cultivars. Most of the spring wheat KASIB could be characterized by the subunits 2 * 7+9 5+10 (40% genotypes), and subunits 2* 7+9 2+12– (30%) and subunits 1*7+9 5+10– (8%). The diversity appears to be determined by varyin...
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...
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: Trends in Food Science & Technology
سال: 2000
ISSN: 0924-2244
DOI: 10.1016/s0924-2244(01)00035-8