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].
Marker-assisted selection for recognizing wheat mutant genotypes carrying HMW glutenin alleles related to baking quality
Locus-specific primers for LMW glutenin genes on each of the group1chromosomes of hexaploid wheat.
GENETIC VARIATION AT LOCI CONTROLLING QUALITY TRAITS IN SPRING 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).
Effects of diverse allelik (Glu-1 and Glu-3) combinations on the distribution of gliadins and glutenins, and the stability of rheological properties of wheat/ Efecto de diversas combinaciones alelicas (Glu-1 y Glu-3) sobre la distribucion de gliadinas y gluteninas, y la estabilidad de las propiedades reologicas del trigo/ Efeito de ...
The researchers now want to fine-tune this strategy for more precise control over wheat flour's glutenin levels.
Lab-Built Wheat Gene May Raise Dough Quality
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).
PREVELANCE OF HIGHER GLUTENIN VARIATION IN SYNTHETIC WHEAT GERMPLASM
Gluten storage proteins are composed of the monomeric gliadins and high and low molecular weight glutenin subunits (HMW-GS and LMW-GS).
Biochemical Quality Indicators and Enzymatic Activity of Wheat Flour from the Aspect of Climatic Conditions
Gluten is developed from two proteins in flour, gliadin and glutenin, and forms the framework and structure of bread.
Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flours
The IgE binding in the salt insoluble fractions (gliadin and glutenin) of wheat flour has been studied for a long time [9-11].
Allelic variation of wheat flour allergens in a collection of wheat genotypes
Variation in grain yield and composition of high molecular weight glutenin subunits is related to genotypic variation in wheat end-use quantity and quality.
Selection of Pakistani and CIMMYT Wheat Lines for Better Grain Yield and Quality
Peighambardoust SH, van der Goot AJ, Van Vliet T, Hamer R J, Boom RM (2005) Effect of the simple shear on the physical properties of glutenin macro polymer.
Effects of a palm stearin and canola oil mixture on the rheological parameters of wheat dough and bread/Efectos de una mezcla de estearina de palma y aceite de canola sobre los parametros reologicos de la masa de trigo y caracteristicas del pan/Efeitos de uma mistura de estearina de palma e oleo de canola sobre os parametros reologicos da massa de trigo e caracteristicas do pao
This is related to the quantity and size distribution of polymeric glutenin proteins in grain.
Weaker wheats can yield quality breads
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.
Registration of four durum germplasms carrying glutenin allele Glu-Dld on a 1AS.1AL-1DL translocation chromosome

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