A new method of sequential extraction of proteins followed by quantitative and qualitative determination by reverse-phased high-performance liquid chromatography (RP-HPLC) was used to analyse the effect of environmental conditions (3N fertilisation rates, two varieties, two sites and two growing seasons) on quantitative and qualitative variation of wheat storage proteins. The results showed tha...

We used PCR to obtain phylogenetically informative sequences from the high molecular weight glutenin genes of wheat. The validity of partial sequence comparisons as a means of studying glutenin phylogenetics was established by constructing neighbour-joining trees from partial alignments of 12 published glutenin allele sequences. PCR was then used to obtain 20 novel glutenin allele sequences fro...

Genes encoding high molecular weight (HMW) glutenin, a wheat seed storage protein, are expressed only in the developing endosperm. It was previously demonstrated that sequences essential for endosperm-specific transcription reside within 436 base pairs upstream of the initiation codon for HMW glutenin translation. We have further analyzed this region by testing the ability of a series of trunca...

Gluten is the main functional component of wheat, and is the main source of the viscoelastic properties in a dough. Dough properties are primarily governed by the structure of gluten, and interactions within the protein complex. While starch and water are the main components of doughs, the physical properties of a dough arise from interactions between gluten proteins, particularly the disul®de-...

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...

The consequences of addition of 1 % (w/w) glutenin of selected commercial wheat varieties, differing in their quantitative and qualitative gluten profile, to the base flour were investigated. The study was accomplished by employing an advanced 4 g bowl of MicrodoughLab (MDL). The elementary torque-time functions such as peak resistance,dough development time, dough stability, softening and ener...

The developing cereal grain accumulates large quantities of proteins which are unique to the endosperm tissue. The DNA sequences which determine their endosperm-specific expression have not yet been identified. In the absence of a suitable transformation-regeneration system for cereals, we have investigated whether chimaeric genes consisting of low mol. wt (LMW) and high mol. wt (HMW) glutenin ...

Linear and non-linear rheological properties of wheat gliadin and glutenin suspensions were investigated at various concentrations. Linear dynamic viscoelastic properties for both gliadin and glutenin were strongly dependent on concentration. For gliadins, the storage moduli (G 0), loss moduli (G00), and phase shifts dramatically changed within a narrow concentration range, indicating that glia...

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...