HMW glutenin subunit composition and bread making quality of Austrian grown wheats

1997 ◽  
Vol 25 (4) ◽  
pp. 955-962 ◽  
Author(s):  
Sabine Gröger ◽  
M. Oberforster ◽  
M. Werteker ◽  
H. Grausgruber ◽  
T. Lelley
Keyword(s):  
Glutenin Subunit ◽  
Subunit Composition ◽  
Bread Making ◽  
Hmw Glutenin Subunit ◽  
Hmw Glutenin

The HMW Glutenin Subunit Composition of OS Wheat Cultivars and their Relationship with Bread-Making Quality

2000 ◽  
Vol 28 (3) ◽  
pp. 271-277 ◽  
Author(s):  
Zorica Jurković ◽  
Rezica Sudar ◽  
Georg Drezner ◽  
Daniela Horvat
Keyword(s):  
Glutenin Subunit ◽  
Subunit Composition ◽  
Wheat Cultivars ◽  
Bread Making ◽  
Hmw Glutenin Subunit ◽  
Hmw Glutenin

scholarly journals The high-molecular-weight glutenin subunit compositions of wheat varieties bred in Finland

1986 ◽  
Vol 58 (4) ◽  
pp. 151-156
Author(s):  
Tuula Sontag ◽  
Hannu Salovaara ◽  
Peter I Payne
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Bread Wheat ◽  
Polyacrylamide Gel Electrophoresis ◽  
Glutenin Subunit ◽  
Bread Making ◽  
Wheat Varieties ◽  
Hmw Glutenin Subunit ◽  
Hmw Glutenin

The composition of high-molecular-weight (HMW) glutenin subunits in 35 Finnish bread wheat cultivars was determined by SDS-polyacrylamide gel electrophoresis. One third of the varieties have one of two HMW glutenin subunit compositions and there are only 17 different compositions in all. Three cultivars, Antti, Kiuru and Panu, are genetically mixed for some of these subunits. Cultivar Tammi (II) contains a novel HMW subunit of glutenin, not detected in any bread wheat previously analysed, and is presumed to be coded by genes on chromosome 1A at the Glu-A1 locus. On the basis of previous work, which related individual subunits to bread-making quality, HMW glutenin subunit quality (Glu-1 quality) scores were calculated for the varieties. The results are related to the bread-making quality of Finnish wheats.

Technological quality of transgenic wheat expressing an increased amount of a HMW glutenin subunit

2005 ◽  
Vol 42 (1) ◽  
pp. 15-23 ◽  
Author(s):  
M. Rakszegi ◽  
F. Békés ◽  
L. Láng ◽  
L. Tamás ◽  
P.R. Shewry ◽  
...  
Keyword(s):  
Transgenic Wheat ◽  
Glutenin Subunit ◽  
Hmw Glutenin Subunit ◽  
Hmw Glutenin ◽  
Technological Quality

Investigation of seed storage protein and bread-making quality of triticale

2000 ◽  
Vol 48 (1) ◽  
pp. 41-50 ◽  
Author(s):  
M. Tohver ◽  
R. Täht ◽  
I. Rahnu ◽  
A. Kann
Keyword(s):  
Seed Storage Protein ◽  
Seed Storage ◽  
Subunit Composition ◽  
Whole Grain ◽  
Bread Making ◽  
Winter Triticale ◽  
Sds Page ◽  
Hmw Glutenin ◽  
Whole Grain Flour

The subunit composition of reduced prolamin fractions of winter triticale cultivars of different pedigrees was investigated by means of SDS-PAGE. A comparative analysis of the electrophoregram patterns of triticale cultivars and those of wheat and rye revealed that each cultivar had a unique pattern. Both the glutenin subunits of wheat and the secalin units of rye could be found in triticale cultivars. Whole-grain flour of triticale and wheat was used in baking experiments. The HMW glutenin subunit composition and baking quality of triticale cultivars were in the predicted correlation. Flour from the triticale cultivars could be used in breadmaking by mixing it with up to 30% wheat flour.

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