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.S., Freedman, R.B., Shewry, P.R., Napier, I.A. 1996. Comparison of the expression patterns of genes coding for wheat gluten proteins and proteins involved in the secretory pathway in developing caryopsis of wheat. Plant Mol. Biol. 30 :1067

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Georget, D.M.R., Underwood-Toscano, C., Powers, S.J., Shewry, P.R., Belton, P.S. 2008. Effect of variety and environmental factors on gluten proteins: An analytical, spectroscopic, and rheological study. J. Agr. Food Chem. 56 :1172

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alveográfos vizsgálatai az évjáratok függvényében (Wet gluten content and valorigraph and alveograph analysis of aestivum wheat varieties treated with mineral fertiliser and fungicide, as a function of the year). Növénytermelés 55 :335–355. (In Hungarian with

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been their nutritional properties, but in particular the fact of being gluten-free grains. In particular quinoa has shifted from being a traditional grown grain to a globally traded commodity ( FAO, 2013 ). Today, the use of alternative cereals is

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Acta Alimentaria
Authors: H. Grausgruber, S. Miesenberger, R. Schoenlechner, and J. Vollmann

1869 Larré, C., Denery-Papini, S., Popineau, Y., Deshayes, G., Desserme, C. & Lefebvre, J. (2000): Biochemical analysis and rheological properties of gluten modified by

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Anderson, R.P., Wieser, H. 2006. Medical applications of gluten-composition knowledge. In: Wrigley, C.W., Békés, F., Bushuk, W. (eds), Gliadin and Glutenin. The Unique Balance of Wheat Quality. AACCI Press, St. Paul, MN, USA, pp. 387

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Various milling parameters, wet gluten content and key dough properties were analyzed for two sister lines of bread wheat with Ae. markgrafii introgressions in genetic background of cultivar Alcedo carrying a set of sub-chromosomal alien segments on chromosomes 2AS, 2BS, 3BL, 4AL and 6DL. The lines revealed higher grain vitreousness, larger particle size of flour, and higher wet gluten content in grain compared to cv. Alcedo. The flour from these lines also showed excellent water absorption and developed more resilient dough. The introgressions in the Alcedo genome caused no reduction in 1,000-grain weight. General improvement of the grain technological properties appears to be the result of introgressions into 2AS, 2BS and 3BL chromosomes. Coincidence of locations of Ae. markgrafii introgressions in chromosome with the QTLs positions for technological traits, revealed in bread wheat mapping populations, is discussed.

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207 209 Bean, S.R., Lookhart, G.L. 2001. Factors influencing the characterization of gluten proteins by size-exclusion chromatography and multiangle laser light scattering (SEC

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Wheat glutenins containing high and low molecular weight glutenin subunits (HMW-GS and LMW-GS) are the major determinants of wheat gluten quality. In this study, the recently developed reversed-phase ultra-performance liquid chromatography (RP-UPLC) was used to study the synthesis and accumulation patterns of glutenins during grain development of four Chinese bread wheat cultivars with different gluten quality. Developing grains were collected based on thermal times from 150 °Cd to 750 °Cd at 100 °Cd intervals, and the content of glutenin subunits and their accumulation patterns were determined by RP-UPLC as well as sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The results showed that HMW-GS and LMW-GS synthesis were initiated currently at 250 °Cd and they displayed a gradually upregulated expression. All the HMW-GS can be detected at 250 °Cd, earlier than LMW-GS. Different glutenin subunits and genotypes showed clear accumulation diversity during grain development. Particularly, 1Dx5 + 1Dy10 in the cultivar Gaocheng 8901 and Zhongyou 9507 with superior dough properties were accumulated faster at early stages than 1Dx2 + 1Dy12 in Jingdong 8 and Zhengmai 9023 with poor dough quality, suggesting that faster accumulation rate of glutenin proteins at the early stages of grain development may contribute to the formation of superior gluten structure and dough quality.

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