Mostrando ítems 61-70 de 70
Pan bread and Chinese white salted noodle qualities of Chinese winter wheat cultivars and their relationship with gluten protein fractions
Improvement of food processing quality has become a major breeding objective in China. Nineteen Chinese leading winter wheat cultivars with improved quality and two Australian cultivars with high bread and noodle-making ...
Cloning and molecular characterization of LMW glutenin subunit genes in Triticum dicoccoides
(Objective) The objective of this study was to clone new genes coding for LMW-GS from Triticum dicoccoides (AABB, 2n=4x=28). (Method) First, SDS-PAGE were used to identify low molecular weight glutenin subunits (LMW-GS) ...
Wheat flour, pan bread, and steamed bread qualities of common wheat near-isogenic lines differing in puroindoline b alleles
The alleles at puroindoline b (Pinb) locus affect processing quality of wheat (Triticum aestivum L.) flour. The effects of Pinb alleles have been studies using varieties with different genetic backgrounds, which may interfere ...
Cloning and phylogenetic analysis of low-molecular-weight glutenin subunit genes at Glu-B3 locus in common wheat relative species
The common wheat relative species are important germplasm for wheat breeding. In the present study, novel allelic variants at Glu-B3 locus were cloned to provide gene resources for wheat quality improvement. Four Glu-B3-locus ...
Evaluation of molecular markers specific for 1BL-1RS translocation and characterization of 1RS chromosome in wheat varieties from different origins
For the purpose of discriminating the 1BL-1RS translocation for wheat quality improvement, a total of ten STS, one SCAR and four RAPD markers specific to 1BL-1RS translocations as well as 22 SSR markers located on 1RS were ...
Characterization of Xinjiang local and intoduced wheat germplasm for high molecular weight glutenin subunits and quality-related genes with molecular markers
High molecular weight glutenin subunits (HMW-GS), 1B·1R translocation, polyphenol oxidase (PPO) activities, and yellow pigment content are mostly correlated with the processing quality of common wheat (Triticum aestivum ...