Results 61 to 70 of about 5,680 (181)
Applied SciencesThermal analyses (TGA and DSC) were used to determine the thermal properties of gliadins and glutenins extracted from a model wheat dough fortified with flavonoids and their glycosides.
Magdalena Krekora +3 more
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Assessment of grain protein composition in old and modern Italian durum wheat genotypes
Italian Journal of Agronomy, 2018 The effect of durum wheat breeding on technological quality was mainly investigated in relation to allelic polymorphism, in particular for glutenins, while fewer information are available on the changes in grain protein proportion.
Michele A. De Santis +4 more
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Cloning of high molecular weight gluten subunit promoter and study on its function in wheat
Brazilian Archives of Biology and Technology, 2009 The aim of this work was to study the cloning and characterization of HMW-GS 1Dx2 promoter from Triticum aestivum. A 1050 bp partial promoter fragment including a putative TATA box and 5' encoding sequence of the gene was cloned by amplifying the ...
Jin Weibo +3 more
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Flour Treatments Affect Gluten Protein Extractability, Secondary Structure, and Antibody Reactivity
FoodsCommercial Brazilian wheat flour was subjected to extrusion, oven, and microwave treatments. The solubility, monomeric and polymeric proteins, and the glutenin and gliadin profiles of the gluten were analyzed.
Bruna Mattioni +6 more
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Труды по прикладной ботанике, генетике и селекции, 2019 Background. For the Trans-Urals, characterized by unstable climate over the years (alternating droughty and excessively moist years, recurrences of colds in spring, possibility of early frosts, etc.), grain quality is a prioritized genetic trait in ...
A. I. Abugalieva +5 more
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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
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Quality Characteristics Improvement of Wheat Bran by Ultrafine Grinding Combined with Gradient Glutenin Addition [PDF]
Shipin KexueIn order to make efficient use of wheat bran and to improve its quality characteristics, wheat bran was physically modified by ultrafine grinding combined with gradient glutenin addition in this study.
WANG Baoyi, HU Xuefang, PEI Haisheng, ZHAI Xiaona, LIANG Liang, LI Yuanyuan
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Wheat breeding for the improved bread-making quality using PCR based markers of glutenins
Czech Journal of Genetics and Plant Breeding, 2008 The relation between high-molecular-weight (HMW) glutenin subunits and bread-making quality could enable selection for improved bread-making quality in early stages of breeding process.
Zuzana Kocourková +5 more
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ANALYSYS OF THE CORRELATION BETWEEN WHEAT DOUGH STRENGTH AND STORAGE PROTEINS
Вавиловский журнал генетики и селекции, 2015 We analyzed the hexaploid wheat cultivars Saratovskaya 29, Novosibirskaya 67, Skala, Irtyshanka 10, and Tselinnaya 20 and their introgression lines with Triticum timofeevii Zhuk.
L. V. Obukhova, E. B. Budashkina
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