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Cereal Research Communications
Authors: Z. L. Li, D. D. Wu, H. Y. Li, G. Chen, W. G. Cao, S. Z. Ning, D. C. Liu, and L. Q. Zhang

Gliadin is a main component of gluten proteins that affect functional properties of bread making and contributes to the viscous nature of doughs. In this study, thirteen novel ω-gliadin genes were identified in several Triticum species, which encode the ARH-, ATDand ATN-type proteins. Two novel types of ω-gliadins: ATD- and ATN- have not yet been reported. The lengths of 13 sequences were ranged from 927 to 1269 bp and the deduced mature proteins were varied from 309 to 414 residues. All 13 genes were pseudogenes because of the presence of internal stop codons. The primary structure of these ω-gliadin genes included a signal peptide, a conserved N-terminal domain, a repetitive domain and a conserved C-terminus. In this paper, we first characterize ω-gliadin genes from T. timopheevi ssp. timopheevi and T. timopheevi ssp. araraticum. The ω-gliadin gene variation and the evolutionary relationship of ω-gliadin family genes were also discussed.

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-gliadin gene in Aegilops tauschii . Plant Breed. 125 :27–31. Sharp P.J. Gli-DtT1 and a novel ω-gliadin gene in Aegilops tauschii Plant Breed

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Fido, R.J., Bekest, F., Grast, P.W., Tatham, A.S. 1997. Effects of α-, β-, γ- and ω -gliadins on the dough mixing properties of wheat flour. J. Cereal Sci. 26 :271–277. Tatham A

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Cereal Research Communications
Authors: A. shahnejat Bushehri, A. Salavati, B. yazdi Samadi, M. Hassani, and S. Shahnejat Bushehri

31 Igrejas, G., Guedes-Pinto, H., Carnide, V., Branlard, G. 1999. The high and low molecular weight glutenin subunits and ω -gliadin composition of bread and durum wheats commonly grown in

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, D.D. , Autran , J.-C. , Lew , E. J.-L. , Nimmo , C.C. & Shewry , P.R. ( 1983 ): N-terminal amino acid sequences of ω-gliadins and ω-secalins: implications for the evolution of prolamin genes . Biochim. Biophys. Acta, 747 , 138 – 150

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704 Igrejas, G., Guedes-Pinto, H., Carnide, V., Branlard, G. 1999. The high and low molecular weight glutenin subunits and ω-gliadin composition of bread and durum wheats commonly grown in

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α -, β -, γ and ω -gliadins on the dough mixing properties of wheat flour. J. Cereal Sci. 26 :271–277. Tatham A.S. Effects of α-, β-, γ and ω-gliadins on the

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subunits and ω -gliadin composition of bread and durum wheat commonly grown in Portugal. Plant Breed. 118 :297–302. Carnide V B G The high and low molecular weight glutenin subunits and

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194 202 Fido, R.J., Békés, F., Gras, P.W., Tatham, A.S. 1997. Effects of α-, β-, γ- and ω -gliadins on the dough mixing properties of wheat flour. J. Cereal Sci. 26

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