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Cereal Research Communications
Authors: H.Y. Li, Z.L. Li, X.X. Zeng, L.B. Zhao, G. Chen, C.L. Kou, S.Z. Ning, Z.W. Yuan, Y.L. Zheng, D.C. Liu, and L.Q. Zhang

High-molecular-weight glutenin subunits (HMW-GSs) are important seed storage proteins associated with bread-making quality in common wheat (Triticum aestivum L., 2n = 6x = 42, AABBDD). Variation in the Glu-A1x locus in common wheat is scare. Diploid Triticum monococcum ssp. monococcum (2n = 2x = 14, AmAm) is the first cultivated wheat. In the present study, allelic variations at the Glu-A1 m x locus were systematically investigated in 197 T. monococcum ssp. monococcum accessions. Out of the 8 detected Glu-A1 m x alleles, 5 were novel, including Glu-A1 m-b, Glu-A1 m-c, Glu-A1 m-d, Glu-A1 m-g, and Glu-A1 m-h. This diversity is higher than that of common wheat. Compared with 1Ax1 and 1Ax2*, which are present in common wheat, these alleles contained three deletions/insertions as well as some single nucleotide polymorphism variations that might affect the elastic properties of wheat flour. New variations in T. monococcum probably occurred after the divergence between A and Am and are excluded in common wheat populations. These allelic variations could be used as novel resources to further improve wheat quality.

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Acta Agronomica Hungarica
Authors: L. Sági, M. Rakszegi, T. Spitkó, K. Mészáros, B. Németh-Kisgyörgy, A. Soltész, F. Szira, H. Ambrus, A. Mészáros, G. Galiba, A. Vágújfalvi, B. Barnabás, and L. Marton

Rakszegi, M., Bekes, F., Láng, L., Tamás, L., Shewry, P. R., Bedő, Z. (2005): Technological quality of transgenic wheat expressing an increased amount of a HMW glutenin subunit. J. Cereal Sci. , 42 , 15

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19 9 17 He, Z.H., Liu, L., Xia, X.C., Liu, J.J., Peña, R.J. 2005. Composition of HMW and LMW glutenin subunits and their effects on dough properties

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., Békés, F. 2011. A retrospective analysis of HMW and LMW glutenin alleles of cultivars bred in Martonvásár, Hungary. Cereal Res. Commun. 39 :226–237. Békés F. A retrospective analysis

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properties of flours from field grown transgenic wheat lines expressing the HMW glutenin subunit 1Ax1 and 1Dx5 genes. Mol. Breeding 12 :223–229. Martín A. Functional properties of

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Effect of heat stress on the synthesis of soluble heat shock proteins (HSPs) and the regrowth in seminal roots of three cultivated and three wild wheat genotypes was examined. In regrowth experiments, 2-d-old etiolated seedlings were exposed to 23 (control), 32, 35, 37 and 38 °C for 24 h, and 35 and 37 °C (24 h) followed by 50 °C (1 h). The lengths of the seminal roots generally decreased significantly at the end of 48 and 72 h recovery growth periods at 35, 37 and 38 °C temperature treatments compared with control. Genotypic variability was significant level at all temperature treatments for the seminal root length. Also, genotypic differences for the number of seminal roots were determined among the wheat cultivars and between the wild wheat species and the wheat cultivars at all temperature treatments; but genotypic differences among wild wheat species were only detected at 37®50 °C treatment. Acquired thermotolerance for the seminal root length is over 50% at 37®50 °C treatment. The genotypic variability of soluble heat shock proteins in seminal root tissues were analyzed by two-dimensional electrophoresis (2-DE). Total number of low molecular weight (LMW) HSPs was more than intermediate- (IMW) and high- (HMW) HSPs at high temperature treatments. The most of LMW HSPs which were generally of acidic character ranged between 14.2-30.7 kDa. The genotypes had both common (43 HSP spots between at least two genotypes and 23 HSP spots between 37 and 37®50 °C) and genotype-specific (72 HSP spots) LMW HSPs.

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Kohler et al. (1993): Disulphide bonds in wheat gluten: further cystine peptides from high molecular weight (HMW) and low molecular weight (LMW) subunits of glutenin and from gamma-gliadins. Zeitschrift fur Lebensmittel Untersuchung and Forschung, 1993

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300 GRÖGER, S., M. OBERFORSTER, M. WERTENKER, H. GRAUSGRUBER, T. LELLEY, 1997: HMW glutenin subunit composition and bread making quality of Australian grown wheats. Cereal Research

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Function. Conference Proceedings 2001 Gregova, E., Mihalik, D., Slikova, S., Sramkova, Z. 2007. Allelic variation of HMW

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Kolster, P. & Vereijken, J. M. (1993): Evaluation of HMW glutein subunits to improve bread-making quality of wheat. Cereal Foods World , 38 , 76-81. Evaluation of HMW glutein subunits to improve bread-making quality of wheat

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