Cereal Research Communications
Volume/Issue:
Volume 38: Issue 1
Gluten formation from flour of kernels in developing wheat grain
Authors:
T. Abonyi Budapest University of Technology and Economics Department of Applied Biotechnology and Food Science P.O. Box 91 H-1521 Budapest Hungary

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S. Tömösközi Budapest University of Technology and Economics Department of Applied Biotechnology and Food Science P.O. Box 91 H-1521 Budapest Hungary

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M. Budai Budapest University of Technology and Economics Department of Applied Biotechnology and Food Science P.O. Box 91 H-1521 Budapest Hungary

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Sz. Gergely Budapest University of Technology and Economics Department of Applied Biotechnology and Food Science P.O. Box 91 H-1521 Budapest Hungary

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É. Scholz Budapest University of Technology and Economics Department of Applied Biotechnology and Food Science P.O. Box 91 H-1521 Budapest Hungary

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D. Lásztity Eötvös Loránd University Department of Plant Physiology Pázmány Péter sétány 2 H-1117 Budapest Hungary

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R. Lásztity Budapest University of Technology and Economics Department of Applied Biotechnology and Food Science P.O. Box 91 H-1521 Budapest Hungary

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Pages:
90–100
Online Publication Date:
11 Mar 2010
Publication Date:
01 Mar 2010
Article Category:
Research Article
DOI:
https://doi.org/10.1556/crc.38.2010.1.10
Keywords:
wet gluten content; ratio of unextractable polymeric protein (UPP); HMW/LMW ratio of glutenin; viscosity of gluten solutions; protein and grain development
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The proteins that form gluten of a winter wheat cultivar, Ukrainka (HMW-GS composition 1, 7+8, 5+10) grown in Hungary and harvested in the year 2006, was investigated during grain development. The formation of gluten, its protein fractions and composition of polymeric fraction, were followed starting at the 12 th day after anthesis (DAA) to the 52 nd .Gluten formation was first observed (manual method of determination) only 20–25 days after anthesis and its quantity increased rapidly during the next period of grain development. The gluten was separated to a fraction extractable with SDS-phosphate buffer and another fraction, unextractable by this buffer. An increase in the ratio of unextractable polymeric protein (UPP)/soluble protein fraction was observed during grain development. As expected, gliadin was the main component of the soluble fraction and glutenin that of the insoluble one. HMW monomers were detected in unreduced fractions in small quantities only until 30 th DAA. RP-HPLC of reduced gluten fractions showed a slight increase of the ratio HMW/LMW with days after anthesis.An increase of relative viscosity of gluten solutions during grain development was also observed as a sign of polymerization of glutenin subunits and consequently an increase in average molecular weight of glutenin.

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Cover Cereal Research Communications
Cereal Research Communications A Quarterly of the Cereal Research Non-Profit Ltd. Company
Print ISSN:
0133-3720
Online ISSN:
1788-9170

 

 

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Cereal Research Communications
Language English
Size A4
Year of
Foundation		 1973
Volumes
per Year		 1
Issues
per Year		 4
Founder Akadémiai Kiadó
Founder's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0133-3720 (Print)
ISSN 1788-9170 (Online)

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