Results 1 to 10 of about 16,253 (264)
Quantitative traits loci mapping and molecular marker development for total glutenin and glutenin fraction contents in wheat [PDF]
BMC Plant Biology, 2021 Background Glutenin contents and compositions are crucial factors influencing the end-use quality of wheat. Although the composition of glutenin fractions is well known, there has been relatively little research on the genetic basis of glutenin fractions
Zhengfu Zhou +10 more
doaj +4 more sources
Plant Cell, 2021 In wheat (Triticum aestivum L.), breeding efforts have focused intensively on improving grain yield and quality. For quality, the content and composition of seed storage proteins (SSPs) determine the elasticity of wheat dough and flour processing quality.
Yujiao Gao, Kexin An, Weiwei Guo
exaly +2 more sources
Foods, 2021 Durum wheat grains (Triticum turgidum L. ssp. durum) are the main source for the production of pasta, bread and a variety of products consumed worldwide.
Pablo F. Roncallo +7 more
doaj +2 more sources
Journal of Cereal Science, 2022 The High: The high- and low-molecular-weight glutenin subunits are major contributors to dough strength and elasticity, through their influence on glutenin polymer structure. The study of their genetics, diversity, and role in quality characteristics has been facilitated by the development of genetic materials and analytical tools.
Domenico Lafiandra, Peter R. Shewry
openaire +2 more sources
Presence of ferulic acid in wheat glutenin fraction and its enzymatic hydrolysates - a short report [PDF]
Czech Journal of Food Sciences, 2007 Three protein fractions: albumin-globulin, gliadin, and glutenin were extracted from wheat grains. Enzymatic hydrolysates were obtained from each fraction using trypsin, protease from Bacillus subtilis and Subtilisin Carlsberg.
Magdalena Karamać +3 more
doaj +2 more sources
The high-molecular-weight glutenin subunit compositions of wheat varieties bred in Finland
Agricultural and Food Science, 1986 The composition of high-molecular-weight (HMW) glutenin subunits in 35 Finnish bread wheat cultivars was determined by SDS-polyacrylamide gel electrophoresis. One third of the varieties have one of two HMW glutenin subunit compositions and there are only
Tuula Sontag +2 more
doaj +3 more sources
Variation in Glutenin Protein Subunits of Wheat [PDF]
Australian Journal of Biological Sciences, 1980 The high molecular weight glutenin protein subunits (those with apparent molecular weight in the range 80000 to 140000) of 98 wheat cultivars have been examined using a discontinuous gel-electrophoresis system. The number of bands present in each cultivar ranged from three to five and at least 34 different band patterns were observed.
KW Shepherd, GJ Lawrence
openaire +4 more sources
Czech Journal of Genetics and Plant Breeding, 2012 Saharan wheats have been studied particularly from a botanical viewpoint. Genotypic identification, classification and genetic diversity studies to date were essentially based on the morphology of the spike and grain.
Ines Bellil +2 more
doaj +2 more sources
Genetic variation for glutenin and gliadins associated with quality in durum wheat (Triticum turgidum L. ssp. turgidum) landraces from Spain [PDF]
, 2008 The allelic variation at seven prolamin loci involved in quality has been studied in a set of durum wheat landraces from all the Spanish regions where this crop has been traditionally cultivated.
E. Aguiriano +3 more
openalex +5 more sources