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Article
Identification of HWM-GS in Glu-B1 loci by HPLC and the effects of 7oe on wheat dough strength
(Institute of Crop Sciences, 2007)
Correct identification of high molecular weight glutenin subunits (HMW-GS), and clarify their effects on wheat dough properties are very important in wheat (Triticum aestivum L.) quality study. Sixty-two cultivars or lines ...
Article
Comparison of low molecular weight glutenin subunits identified by SDS-PAGE, 2-DE, MALDI-TOF-MS and PCR in common wheat
(BioMed Central, 2010)
Background: Low-molecular-weight glutenin subunits (LMW-GS) play a crucial role in determining end-use quality of common wheat by influencing the viscoelastic properties of dough. Four different methods - sodium dodecyl ...
Article
Effect of allelic variation and expression quantity at Glu-1 Loci on size distribution of Glutenin Polymer in common wheat
(Institute of Crop Sciences, 2009)
The size distribution of glutenin polymers is a key factor in determining gluten strength and end-use quality, while the relationship with the quality and quantity of subunits at Glu-1. loci has been not studied in detailed. ...
Article
Identification of 1BL/1RS translocation based on mixograph parameters in common wheat
(Institute of Crop Sciences, 2009)
lBL/1RS translocation has been widely used for improving agronomic performance and disease resistance in wheat (Triticum aestivum L.), however, it has strong negative effect on processing quality. To develop a method for ...
Article
Effect of HMW and LMW Glutenin subunits on processing quality in common wheat
(Institute of Crop Sciences, 2009)
Chinese wheat is generally considered to have acceptable protein content, but weak gluten properties, and is thus of inferior quality for mechanized production of pan bread and noodles in China. Therefore, improvement of ...