Results 41 to 50 of about 18,686 (308)

Effects of Nitrogen Application in the Wheat Booting Stage on Glutenin Polymerization and Structural–Thermal Properties of Gluten with Variations in HMW-GS at the Glu-D1 Locus

Foods, 2020
Wheat gluten properties can be improved by the application of nitrogen. This study investigates the effects of nitrogen application in the booting stage on glutenin polymerization during grain-filling and structural–thermal properties of gluten based on ...
Lijun Song, Liqun Li, Liye Zhao, Zhenzhen Liu, Xuejun Li   +4 more
semanticscholar   +1 more source

Absence of Dx2 at Glu-D1 Locus Weakens Gluten Quality Potentially Regulated by Expression of Nitrogen Metabolism Enzymes and Glutenin-Related Genes in Wheat

International Journal of Molecular Sciences, 2020
Absence of high-molecular-weight glutenin subunit (HMW-GS) Dx2 weakens the gluten quality, but it is unclear how the absence of Dx2 has these effects. Thus, we investigated the gluten quality in terms of cytological, physicochemical, and transcriptional ...
Lijun Song, Liqun Li, Liye Zhao, Zhenzhen Liu, Tingting Xie, Xuejun Li   +5 more
semanticscholar   +1 more source

Effect of different water supply on accumulation of high molecular weight glutenin subunits and glutenin macropolymers in near-isogenic wheat lines

Plant, Soil and Environment, 2016
Accumulations of high molecular weight glutenin subunits (HMW-GS) and glutenin macropolymer (GMP) in wheat grains are important indicators of grain quality. Two near-isogenic wheat lines, Line 11 (HMW-GS null, 7 + 9, 5 + 10) and Line 12 (HMW-GS null, 17 +
Z.M. Dai, T.S. Xu, X.G. Li, H. Zhang, Y. Li, X.L. Zhang   +5 more
doaj   +1 more source

Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota

Foods, 2022
Gluten proteins are responsible for the wheat breadmaking quality. However, gluten is also related to human pathologies for which the only treatment is a gluten-free diet (GFD).
Carmen Haro, María H. Guzmán-López, Miriam Marín-Sanz, Susana Sánchez-León, Luis Vaquero, Jorge Pastor, Isabel Comino, Carolina Sousa, Santiago Vivas, Blanca B. Landa, Francisco Barro   +10 more
doaj   +1 more source

Celiac Immunogenic Potential of α-Gliadin Epitope Variants from Triticum and Aegilops Species [PDF]

, 2019
The high global demand of wheat and its subsequent consumption arise from the physicochemical properties of bread dough and its contribution to the protein intake in the human diet.
Barro Losada, Francisco, Comino Montilla, Isabel María, López Casado, Miguel Ángel, Moreno Amador, María de Lourdes, Ozuna Serafini, Carmen Victoria, Ruiz Carnicer, Ángela, Segura Montero, Verónica, Sousa Martín, Carolina, Torres López, María Isabel   +8 more
core   +1 more source

The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance

The Application of Clinical Genetics, 2021
Nastaran Asri,1 Mohammad Rostami-Nejad,2 Robert P Anderson,3 Kamran Rostami4 1Basic and Molecular Epidemiology of Gastrointestinal Disorders Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of ...
Asri N, Rostami-Nejad M, Anderson RP, Rostami K   +3 more
doaj  

Molecular Cytogenetic Characterization of New Wheat—Dasypyrum breviaristatum Introgression Lines for Improving Grain Quality of Wheat

Frontiers in Plant Science, 2018
As an important relative of wheat (Triticum aestivum L), Dasypyrum breviaristatum contains novel high molecular weight glutenin subunits (HMW-GSs) encoded by Glu-1Vb genes. We identified new wheat—D.
Hongjin Wang, Hongjun Zhang, Bin Li, Zhihui Yu, Guangrong Li, Guangrong Li, Jie Zhang, Zujun Yang, Zujun Yang   +8 more
doaj   +1 more source

SNP markers for low molecular glutenin subunits (LMW-GSs) at the Glu-A3 and Glu-B3 loci in bread wheat

PLoS ONE, 2020
The content and composition of seed storage proteins is largely responsible for wheat end-use quality. They mainly consist of polymeric glutenins and monomeric gliadins.
S. Dreisigacker, Yonggui Xiao, D. Sehgal, C. Guzmán, Zhonghu He, X. Xia, R. Peña   +6 more
semanticscholar   +1 more source

A PCR-based method for discriminating between high molecular weight glutenin subunits Bx7 and Bx7* in Triticum aestivum L [PDF]

, 2012
The correct assignment of high molecular weight glutenin subunit variants is a key task in wheat breeding. However, the traditional analysis by protein electrophoresis is sometimes difficult and not very precise.
Carrillo Becerril, Jose Maria, Espí Plaza, Araceli, Giraldo Carbajo, Patricia, Rodriguez de Quijano Urquiaga, Marta   +3 more
core   +2 more sources

Genetic and Environmental Factors Associated to Glutenin Polymer Characteristics of Wheat

Foods, 2020
The polymers of wheat glutenins are studied here using asymmetric flow field flow fractionation (A4F). Molecular mass (Mw), gyration radius (Rw), and the polydispersity index (PI) of polymers were measured over a four-year, multi-local wheat trial in ...
G. Branlard, A. Faye, L. Rhazi, Ayesha T Tahir, V. Lesage, T. Aussenac   +5 more
semanticscholar   +1 more source