نتایج جستجو برای: High-molecular weight (HMW (glutenin subunits
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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...
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...
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...
To study grain quality traits and their relationships with high molecular weight (HMW) and low moleculor weight (LMW) glutenin subunits, 104 durum wheat genotypes were used. Six grain quality characteristics comprising wet and dry gluten content, test weight, grain hardiness, protein content and SDS sedimentation volume were studied. HMW and LMW glutenin subunits were evaluated using SDS-polyac...
To study grain quality traits and their relationships with high molecular weight (HMW) and low moleculor weight (LMW) glutenin subunits, 104 durum wheat genotypes were used. Six grain quality characteristics comprising wet and dry gluten content, test weight, grain hardiness, protein content and SDS sedimentation volume were studied. HMW and LMW glutenin subunits were evaluated using SDS-polyac...
Abstract Background Wheat flour maturation affects the aggregation and structural stability of proteins. The number high-molecular-weight glutenin subunits (HMW-GSs) differs in various wheat varieties. effects Dx2 absence on protein characteristics thermal were investigated during 120 days using near-isogenic lines (NILs). Results delayed decreased flours maturation, i.e., maturation-induced in...
the high molecular weight glutenin subunit (hmw-gs) compositions of 19 diploid wild wheat (t.boeoticum) and 36 diploid wild wheat (a.tauschii) were determined by sodium dodecyl sulphate polyacrylamide gel electrophoresis (sds-page). all of t. boeoticum were characterized for their hmw-gs, showed 2* in their glu-a1 locus. in the study of aegilops tauschii that were collected from iran and 7 neig...
'High-molecular-weight' (HMW, high-Mr) glutenin subunits are protein constituents of wheat (Triticum aestivum) seeds and are responsible in part for the viscoelasticity of the dough used to make bread. Two subunits, numbered 10 and 12, are the products of allelic genes. Their amino acid sequences have been derived from the nucleic acid sequences of the respective genes. Subunit 10 has fewer ami...
Glutenin is a major protein fraction contributing to the functional properties of gluten and dough. The glutenin constitutes 30-40% of the protein in wheat flour and about half of that in gluten. It is essential to identify correct glutenin alleles and to improve wheat quality by selecting alleles that exert favorable effects. Moroccan wheat cultivars are unique in West Asia and North Africa re...
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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