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STUDIES ON STRUCTURE OF WHEAT GLUTENINSome of the next articles are maybe not open access.
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Glutenin Macropolymer: a Gel Formed by Glutenin Particles
Journal of Cereal Science, 2003The quality of wheat-based foods and the processing properties of wheat flour dough are strongly related to the presence and properties of very large glutenin protein aggregates. These very large aggregates are insoluble in 1.5% (w/v) SDS and can be recovered after ultracentrifugation as a gel, the so-called Glutenin Macro Polymer (GMP) fraction.
Don, C. +3 more
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Glutenins and gliadins: Electrophoretic studies
Journal of the Science of Food and Agriculture, 1966AbstractStarch‐gel electrophoresis has shown that reduction of the glutenins of Cappelle, Conley, Elite and Wichita wheats causes a number of components to appear, some of which have mobilities equal to those of the corresponding reduced gliadin. Several other bands are found with mobilities close to those of bands in the reduced gliadin pattern.
G. A. H. Elton, J. A. D. Ewart
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Functional Properties of Wheat Glutenin
Journal of Cereal Science, 1996Abstract The importance of glutenin in bread-making quality has led to a substantial research effort. Studies on glutenin can be grouped into four categories: studies that determine the statistical relationships between the quantity of fractions and quality, studies of reconstitution and fortification, breeding and genetic modification, and those ...
P.L. Weegels, R.J. Hamer, J.D. Schofield
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Journal of the Science of Food and Agriculture, 1979
AbstractThe fall in viscosity of dispersions of gluten when treated with excess of mercaptoethanol does not exhibit an initial induction period. This finding appears to rule out the idea that glutenin is highly crosslinked in a branching mode. It is compatible with a linear model in which one SS bond, not two, joins adjacent chains, or a model with low
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AbstractThe fall in viscosity of dispersions of gluten when treated with excess of mercaptoethanol does not exhibit an initial induction period. This finding appears to rule out the idea that glutenin is highly crosslinked in a branching mode. It is compatible with a linear model in which one SS bond, not two, joins adjacent chains, or a model with low
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Inheritance of glutenin protein subunits of wheat
Theoretical and Applied Genetics, 1981The inheritance of the high-molecular-weight (HMW) glutenin protein subunits in hexaploid wheat has been investigated by using sodium dodecyl sulphate-polyacrylamide gel electrophoresis to examine the segregation of these subunits in 496 test-cross seeds.
G J, Lawrence, K W, Shepherd
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Heat stress and genotype affect the glutenin particles of the glutenin macropolymer-gel fraction
Journal of Cereal Science, 2005Genetic and environmental factors that affect the formation of glutenin macropolymer (GMP) particles were investigated by growing Lance 5+10, Lance 2+12, Warigal 5+10 and Warigal 2+12 lines under widely differing temperature regimes in greenhouse conditions. The GMP characteristics and mixing properties of flour extracted from mature wheat kernels were
Don, C. +4 more
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Journal of the Science of Food and Agriculture, 1978
AbstractAssuming a random distribution of Cys residues within a glutenin polypeptide chain it has been calculated that about one sixth of an average chain (allowing for an intra‐chain SS loop) would be available for unfolding under stress. It is postulated that, because the unfolding of chains under stress has a magnifying effect on the effective ...
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AbstractAssuming a random distribution of Cys residues within a glutenin polypeptide chain it has been calculated that about one sixth of an average chain (allowing for an intra‐chain SS loop) would be available for unfolding under stress. It is postulated that, because the unfolding of chains under stress has a magnifying effect on the effective ...
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Cereal Chemistry, 1999
ABSTRACTThe depolymerization of individual high and low molecular weight (HMW and LMW, respectively) glutenin subunits (GS) from the glutenin macropolymer (GMP) in doughs during mixing was investigated by reversed‐phase (RP) HPLC and SDS‐PAGE. Cultivars with different dough strengths, as well as lines null for specific HMW‐GS and biotypes differing at ...
John H. Skerritt +3 more
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ABSTRACTThe depolymerization of individual high and low molecular weight (HMW and LMW, respectively) glutenin subunits (GS) from the glutenin macropolymer (GMP) in doughs during mixing was investigated by reversed‐phase (RP) HPLC and SDS‐PAGE. Cultivars with different dough strengths, as well as lines null for specific HMW‐GS and biotypes differing at ...
John H. Skerritt +3 more
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The Journal of Agricultural Science, 2013
SUMMARYTwo winter wheat (Triticum aestivumL.) cultivars, Jimai20 and Shannong12, differing in phosphorus (P) utilization efficiency, were selected to study the effect of P application rate on changes in glutenin macropolymer (GMP) size distribution and the content of high-molecular-weight glutenin subunits (HMW-GS) in wheat grain. Four P levels (0, 40,
Y. NI +7 more
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SUMMARYTwo winter wheat (Triticum aestivumL.) cultivars, Jimai20 and Shannong12, differing in phosphorus (P) utilization efficiency, were selected to study the effect of P application rate on changes in glutenin macropolymer (GMP) size distribution and the content of high-molecular-weight glutenin subunits (HMW-GS) in wheat grain. Four P levels (0, 40,
Y. NI +7 more
openaire +1 more source