Results 1 to 10 of about 10,982 (185)

Quantitative traits loci mapping and molecular marker development for total glutenin and glutenin fraction contents in wheat [PDF]

BMC Plant Biology, 2021
Abstract 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 in wheat. Results
Zhengfu Zhou, Ziwei Zhang, Annaliese S. Mason, Lingzhi Chen, Congcong Liu, Maomao Qin, Wenxu Li, Baoming Tian, Zhengqing Wu, Zhensheng Lei, Jinna Hou   +10 more
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Wheat Glutenin polymers 2. The role of wheat glutenin subunits in polymer formation and dough quality

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
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High molecular weight subunits of wheat glutenin

Journal of Cereal Science, 1992
The high molecular weight (HMW) subunits of wheat glutenin are of considerable interest because of their relationship to breadmaking quality. We review recent studies of their genetics, amino acid sequences and conformations, and discuss how they may be assembled to form disulphide-bonded polymers that confer elasticity on wheat dough.
Shewry, P. R., Halford, N. G., Tatham, A. S.   +2 more
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Improved Fractionation of Constituent Polypeptides from Wheat Glutenin [PDF]

Agricultural and Biological Chemistry, 1978
The component polypeptides of the reduced and cyanoethylated glutenin have been fractionated into four fractions by precipitation with 70 % ethanol under controlled pH values and temperature from the glutenin preparation dissolved in 0.5 % sodium dodecyl sulfate. Ethanolinsoluble fraction I, II plus III, and ethanol-soluble fraction were different from
Gen-ichi DANNO, Kazuki KANAZAWA, Masato NATAKE   +2 more
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The Music of HMW Glutenins

, 2014
A poster that was made for International Wheat Genome Conference in 2013, Japan. Also was slighly off the mark. ;) I was inspired by Denis Noble's Music of life.
Makai, Szabolcs, Tamás, László, Juhász, Angéla   +2 more
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Characters of Albumin-like Polypeptides from Wheat Glutenin

Agricultural and Biological Chemistry, 1978
The albumin-like polypeptides obtained from wheat glutenin were compared with albumins extracted from wheat flour. Similarity between the albumin-like polypeptides and the albumins was observed in the mobilities on SDS-polyacrylamide gel electrophoresis, in the amino acid compositions, isoelectric focusing profiles, and elution patterns from a Sephadex
Gen-ichi DANNO, Kazuki KANZAWA, Masato NATAKE   +2 more
openaire   +2 more sources

The amino-acids of glutenin [PDF]

Biochemical Journal, 1931
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GLUTENIN LOCI VARIABILITY OF CROATIAN WHEAT GERMPLASM

Poljoprivreda, 2012
Glutenins loci were used for variability estimation in 50 varieties of hexaploid winter wheat originated from Croatian breeding centres. Polyacrylamide gel electrophoresis (PAGE) in presence of sodium dodecyl sulphate (SDS) was used for determination of high molecular weight glutenins (HMW-GS).
Rukavina, Ivana, Marić, Sonja, Guberac, Vlado, Čupić, Tihomir, Tepper, Cornelia   +4 more
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Multi-Omics Reveals Salt Stress Effects on Quality Formation of Strong-Gluten Wheat. [PDF]

Int J Mol Sci
Zhou W, Zheng J, Zhao Y, Li S, Zhang H, Li X, Zhong C, Dai X.   +7 more
europepmc   +1 more source

Alleviation of structural deterioration in gluten and its components during freeze-thaw cycles by deacetylated konjac glucomannan. [PDF]

Food Chem X
Fan J, Wang H, Zeng Z, Li Y, Qin X, Li Y, Liu X.   +6 more
europepmc   +1 more source