Evaluation of baking properties and gluten protein composition of field grown transgenic wheat lines expressing high molecular weight glutenin gene 1Ax1

2001 ◽  
Vol 158 (4) ◽  
pp. 521-528 ◽  
Author(s):  
Indra K. Vasil ◽  
Scott Bean ◽  
Jianmin Zhao ◽  
Patrick McCluskey ◽  
George Lookhart ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Protein Composition ◽  
Transgenic Wheat ◽  
Gluten Protein ◽  
Wheat Lines

Doubled haploid wheat lines with high molecular weight glutenin alleles derived from microspore cultures

2017 ◽  
Vol 46 (3) ◽  
pp. 198-211
Author(s):  
Mohamed N. Barakat ◽  
Abdullah A. Al-Doss ◽  
Abdelhalim I. Ghazy ◽  
Khaled A. Moustafa ◽  
Adel A. Elshafei ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Doubled Haploid ◽  
Wheat Lines

Evaluation of wheat endosperm protein fingerprints as indices of Udon-noodle making quality

2001 ◽  
Vol 52 (9) ◽  
pp. 919
Author(s):  
H. Nakamura
Keyword(s):  
Molecular Weight ◽  
Gel Electrophoresis ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Protein Composition ◽  
Protein Band ◽  
Eating Quality ◽  
Endosperm Protein ◽  
Wheat Lines ◽  
Noodle Quality

Hexaploid wheat (Triticum aestivum) endosperm protein fingerprints were used to determine the indices of Japanese soft Udon-noodle quality. The endosperm proteins of Japanese Udon wheat lines were fractionated by sodium dodecyl sulfate polyacrylamide gel electrophoresis to determine differences between them in protein composition in two soil environments. The differences between the lines included differences in the composition of the endosperm with regard to the 53 kDa protein band or high-molecular-weight glutenin subunit (HMW-GS) 2* and in the sensory viscoelasticity score of cooked noodles, which is related to eating-quality in Japanese Udon wheats. One line (Kanto 107) showed variation for the presence of the 53 kDa and HMW-GS 2* bands between environments.

Metabolic profiling of transgenic wheat over-expressing the high-molecular-weight Dx5 glutenin subunit

Metabolomics ◽  
2008 ◽  
Vol 5 (2) ◽  
pp. 239-252 ◽  
Author(s):  
Boryana S. Stamova ◽  
Ute Roessner ◽  
Suganthi Suren ◽  
Debbie Laudencia-Chingcuanco ◽  
Antony Bacic ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Metabolic Profiling ◽  
Transgenic Wheat ◽  
Glutenin Subunit

scholarly journals Identification of gluten-like proteins in selected pod bearing leguminous tree seeds

PLoS ONE ◽  
2021 ◽  
Vol 16 (4) ◽  
pp. e0249427
Author(s):  
Mostafa Taghvaei ◽  
Brennan Smith ◽  
Gamze Yazar ◽  
Scott Bean ◽  
Michael Tilley ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Wheat Gluten ◽  
Seed Proteins ◽  
Protein Composition ◽  
Biochemical Properties ◽  
Coffee Tree ◽  
Vital Wheat Gluten ◽  
Tree Seeds ◽  
Coffee Seed

The protein composition, molecular weight distribution, and rheological properties of honey locust, mesquite, Kentucky coffee tree, and carob seed germs were compared against wheat gluten. Polymeric and Osborne fractionation protocols were used to assess biochemical properties. Dynamic oscillatory shear tests were performed to evaluate protein functionality. All samples had similar ratios of protein fractions as well as high molecular weight disulfide linked proteins except for the Kentucky coffee tree germ proteins, which were found to have lower molecular weight proteins with little disulfide polymerization. Samples were rich in acidic and polar amino acids (glutamic acid and arginine,). Rheological analyses showed that vital wheat gluten had the most stable network, while Kentucky coffee seed proteins had the weakest. High molecular weight disulfide linked glutenous proteins are a common, but not universal feature of pod bearing leguminous trees.

Sign in / Sign up

Export Citation Format

Share Document