Mostrando ítems 31-40 de 70
Rapid determination of Arabinoxylans in bread wheat and its genetic analysis
Arabinoxylans is one of the most wheat quality characters and has profound effect on baking quality. A total, 101 F7 lines from the cross of 83 Zhong 33 and Yumai 49 were used to determine total and water-soluble arabinoxylans ...
Protocol establishment of reversed-phase high-performance liquid chromatography (RP-HPLC) for analyzing wheat gluten protein
(Objective) This study will establish a protocol of reversed-phase high-performance liquid chromatography (RP-HPLC) used in separating and quantifying wheat gluten protein in China, which has been widely used in wheat ...
Review on low-molecular-weight glutenin subunits and their coding genes
The low-molecular-weight glutenin subunit (LMW-GS) of wheat is about 1/3 of the amount in seed storage proteins and has great effects on dough extensibility and food processing quality. It has thus became one of the main ...
Influence of puroindoline alleles on milling performance and qualities of Chinese noodles, steamed bread and pan bread in spring wheats
Two trials with a total of 75 spring bread wheat cultivars and advanced lines, were used to evaluate single kernel characterization system hardness, puroindoline alleles, milling yield, flour ash content, flour colour, and ...