Results 71 to 80 of about 18,686 (308)

The bZIP transcription factor SPA Heterodimerizing Protein represses glutenin synthesis in Triticum aestivum

The Plant Journal, 2019
The quality of wheat grain is mainly determined by the quantity and composition of its grain storage proteins (GSPs). Grain storage proteins consist of low- and high-molecular-weight glutenins (LMW-GS and HMW-GS, respectively) and gliadins. The synthesis
J. Boudet, M. Merlino, A. Plessis, J. Gaudin, M. Dardevet, Sibille Perrochon, David Alvarez, T. Risacher, P. Martre, C. Ravel   +9 more
semanticscholar   +1 more source

Water Molecular Dynamics During Dough Heating by Fast Field Cycling Nuclear Magnetic Resonance

Magnetic Resonance in Chemistry, EarlyView.
Real time FFC measurements confirms the competition of water between gluten and starch granule, gluten hindering the starch water uptake and limits starch swelling in dough. ABSTRACT Measurements of the water 1H nuclear magnetic resonance (NMR) relaxation rate R1$$ {R}_1 $$ in hydrated starch (SW), gluten (GW) and dough (DW) were performed at different
Corinne Rondeau‐Mouro, Anne‐Laure Rollet   +1 more
wiley   +1 more source

Directed-Mutagenesis of Flavobacterium meningosepticum Prolyl-Oligopeptidase and a Glutamine-Specific Endopeptidase From Barley

Frontiers in Nutrition, 2020
Wheat gluten proteins are the known cause of celiac disease. The repetitive tracts of proline and glutamine residues in these proteins make them exceptionally resilient to digestion in the gastrointestinal tract.
Claudia E. Osorio, Claudia E. Osorio, Nuan Wen, Jaime H. Mejías, Shannon Mitchell, Diter von Wettstein, Sachin Rustgi, Sachin Rustgi   +7 more
doaj   +1 more source

Prediction of wheat gluten composition via near-infrared spectroscopy

Current Research in Food Science, 2023
Gluten composition is an important quality parameter for wheat flour, because it is strongly correlated to baking quality. Wheat proteins are commonly extracted stepwise and analysed using RP-HPLC-UV to determine the gluten composition. This procedure is
Clemens Schuster, Julien Huen, Katharina Anne Scherf   +2 more
doaj   +1 more source

Use of DNA-based genetic markers in plant breeding [PDF]

, 2005
Genetic markers have been used since the beginnings of plant breeding, but the concept of linkage and recently the availability of molecular markers have offered new and powerful tools that can help to perform the traditional tasks of selection or that ...
Backes, Gunter
core  

Variations in the quality parameters and gluten proteins in synthetic hexaploid wheats solely expressing the Glu-D1 locus

Journal of Integrative Agriculture, 2022
This study evaluated the quality potential of seven synthetic hexaploid wheats (2n=6x=42, AABBDD) expressing only allelic variation at Glu-D1 of Aegilops tauschii (SHWSD).
Shou-fen DAI, Hai-xia CHEN, Hao-yuan LI, Wan-jun YANG, Zhi ZHAI, Qian-yu LIU, Jian LI, Ze-hong YAN   +7 more
doaj   +1 more source

Spatial Transcriptomics of Developing Wheat Seed Reveals Concentric Gene Expression Zones and Subgenome Biased Expression of Key Genes

Plant Biotechnology Journal, EarlyView.
ABSTRACT Gene expression of developing seeds drives essential processes such as nutrient storage, stress tolerance and germination. However, the spatial organisation of gene expression within the complex structure of the seed remains largely unexplored.
Tori Millsteed, David Kainer, Robert Sullivan, Xiaohuan Sun, Ka Leung Li, Likai Mao, Arlie Macdonald, Robert J. Henry   +7 more
wiley   +1 more source

Diversity of high-molecular-weight glutenin subunits and evaluation of genetic similarities in spring bread wheats from different breeding centers

Труды по прикладной ботанике, генетике и селекции, 2021
Background. Glutenin is a storage protein in wheat seeds, important for the quality of bread prepared from wheat. Studying glutenin polymorphism can help to identify valuable genotypes and promising new breeding lines for further crossings.
M. U. Utebayev, N. A. Bome, E. C. Zemtsova, O. O. Kradetskaya, I. V. Chilimova   +4 more
doaj   +1 more source

Down-Regulating γ-gliadins in bread wheat leads to non-specific increases in other gluten proteins and has no major effect on dough gluten strength. [PDF]

, 2011
Background Gliadins are a major component of gluten proteins but their role in the mixing of dough is not well understood because their contribution to wheat flour functional properties are not as clear as for the glutenin fraction.
Barro, Francisco, Gil Humanes, Javier, Piston, Fernando, Rodriguez de Quijano Urquiaga, Marta   +3 more
core   +4 more sources

Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality

BMC Plant Biology, 2018
High-molecular-weight glutenin subunits (HMW-GS) play important roles in the elasticity of dough made from wheat. The HMW-GS null line is useful for studying the contribution of HMW-GS to the end-use quality of wheat.
Yingjun Zhang, M. Hu, Qian Liu, Lijing Sun, Xiyong Chen, Liangjie Lv, Yuping Liu, X. Jia, Hui Li   +8 more
semanticscholar   +1 more source