Quality of wheat lines solely expressing high-molecular-weight glutenin allelic variation of 1Dy 12

2021 ◽  
pp. 1-15
Author(s):  
Shoufen Dai ◽  
Zhi Zhai ◽  
Wanjun Yang ◽  
Qianyu Liu ◽  
Jiaqi Jiang ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Allelic Variation ◽  
Wheat Lines

Modification of a novel x-type high-molecular-weight glutenin subunit gene from Aegilops markgrafii to improve dough strength of wheat flour

2018 ◽  
Vol 69 (9) ◽  
pp. 873
Author(s):  
Xin Ma ◽  
Xuye Du ◽  
Cunyao Bo ◽  
Hongwei Wang ◽  
Anfei Li ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Wheat Flour ◽  
Cysteine Residue ◽  
Site Directed Mutagenesis ◽  
Cysteine Residues ◽  
Dough Strength ◽  
Typical Structure ◽  
Dough Quality

High-molecular-weight glutenin subunits (HMW-GS) in bread wheat are major determinants of dough viscoelastic properties and the end-use quality of wheat flour. Cysteine residues, which form intermolecular disulphide bonds in HMW-GS, could improve the strength of gluten. To our knowledge, the number and position of cysteine residues in HMW-GS are conserved between wheat (Triticum aestivum) and Aegilops markgrafii. In the present study, we modified a gene (1Cx1.1) from Ae. markgrafii for an HMW-GS that possessed the typical structure and conserved number of cysteines. Site-directed mutagenesis was carried out in 1Cx1.1 to investigate how the position of cysteine residues in HMW-GS affects the mixing properties of dough. Six HMW-GS containing an extra cysteine residue were expressed in Escherichia coli, and the proteins were purified at sufficient scale for incorporation into flour to test dough quality. There were large differences in dough property among samples containing different modified subunits. Cysteine substituting in the N-terminal or repetitive-domain of HMW-GS could significantly improve dough quality. The results showed that the strategy was useful for providing genetic resources for gene engineering, and hence could be valuable for improving the processing quality of wheat.

scholarly journals The Influence of the Use of Polymer Lining within the Roller Press Gravity Feeder on Briquette Quality

Polymers ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 2489
Author(s):  
Michał Bembenek
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Material Flow ◽  
Laboratory Tests ◽  
Polymer Materials ◽  
Roller Press ◽  
Fine Grained ◽  
The Impact ◽  
Ultra High Molecular Weight

When considering the operation of roller presses for the consolidation of fine-grained materials, the main problems are disturbances in the proper flow of the material and its bridging in gravity feeders. This is especially true for small and medium capacity presses, where the hoppers for dosing the material are narrow. This article presents innovative laboratory tests of the impact of using a polymer plate lining in the gravity feeder of a roller press. Polymer materials Polyacetal C (POM C) and Ultra-High-Molecular-Weight Polyethylene (UHMW-PE) were used for the tests. The influence of the use of plates on the material flow and quality of briquettes was investigated in comparison with the case where such plates were not used. The research showed an improvement in the flow of fine-grained materials in the feeder and an increase of the briquette strength indexes, as compared to those cases when polymer linings were not used in the feeder.

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

The positive effects of the high molecular weight subunits 3+10 and 2* of glutenin on the bread-making quality of wheat cultivars

Euphytica ◽  
1983 ◽  
Vol 32 (3) ◽  
pp. 735-742 ◽  
Author(s):  
Johannes H. E. Moonen ◽  
Auke Scheepstra ◽  
Aris Graveland
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Wheat Cultivars ◽  
Bread Making ◽  
Positive Effects
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