glutenin


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glutenin

[′glüt·ən·ən]
(biochemistry)
A glutelin of wheat.
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References in periodicals archive ?
Bread wheat contains six HMW glutenin subunit-coding genes (two x type and two y type), but silencing of specific genes causes the creation of only three to five HMW protein subunits [4].
Locus-specific primers for LMW glutenin genes on each of the group1chromosomes of hexaploid wheat.
Payne P I, Seekings JA, Worland AJ, Jarvis MG, Holt LM (1987) Allelic variations of glutenin subunits and gliadins and its effect on breadmaking quality in wheat: analysis of [F.sub.5] progeny from Chinese Spring x Chinese Spring (Hope lA).
The researchers now want to fine-tune this strategy for more precise control over wheat flour's glutenin levels.
The present study investigated diversity of the high molecular weight (HMW) as well as low molecular weight (LMW) glutenin subunits in 84 wheat genotypes including Pakistani land races, cultivars and Aegilops tauschii derived primary synthetic hexaploid wheats (SHWs).
Gluten storage proteins are composed of the monomeric gliadins and high and low molecular weight glutenin subunits (HMW-GS and LMW-GS).
Gluten is developed from two proteins in flour, gliadin and glutenin, and forms the framework and structure of bread.
The IgE binding in the salt insoluble fractions (gliadin and glutenin) of wheat flour has been studied for a long time [9-11].
Variation in grain yield and composition of high molecular weight glutenin subunits is related to genotypic variation in wheat end-use quantity and quality.
This is related to the quantity and size distribution of polymeric glutenin proteins in grain.
The gene Glu-D1d encodes for high molecular weight (HMW) glutenin subunits 1Dx5 and 1Dyl0 (5 + 10) (Payne and Lawrence, 1983); and these subunits are highly desirable for superior bread-baking quality.