Association of Size-Exclusion HPLC of Endosperm Proteins with Dough Mixing and Breadmaking Characteristics in a Recombinant Inbred Population of Hard Red Spring Wheat

2010 ◽  
Vol 87 (2) ◽  
pp. 104-111 ◽  
Author(s):  
Toi J. Tsilo ◽  
Jae-Bom Ohm ◽  
Gary A. Hareland ◽  
James A. Anderson
2013 ◽  
Vol 23 (10) ◽  
pp. 1663-1674 ◽  
Author(s):  
R. J. Schmitz ◽  
Y. He ◽  
O. Valdes-Lopez ◽  
S. M. Khan ◽  
T. Joshi ◽  
...  

1970 ◽  
Vol 50 (1) ◽  
pp. 9-14 ◽  
Author(s):  
C. H. CHEN ◽  
W. BUSHUK

Solubility characteristics and amino acid composition of the endosperm proteins of one line of Triticale, its durum wheat and rye parent cultivars, and one cultivar of hard red spring wheat were compared. Quantitative distribution of the soluble protein fractions and amino acid compositions showed that the proteins of Triticale are intermediate in these properties between analogous properties of the proteins of its durum wheat and rye parents. The major differences between the hard red spring wheat and the other three species were its lower content of water-soluble proteins and higher content of insoluble or gluten proteins. This appears lo be the main reason for the superior breadmaking quality of the hard red spring wheat cultivar compared with the other species used in this study.


2014 ◽  
Vol 165 (4) ◽  
pp. 1475-1487 ◽  
Author(s):  
Bryan W. Penning ◽  
Robert W. Sykes ◽  
Nicholas C. Babcock ◽  
Christopher K. Dugard ◽  
Michael A. Held ◽  
...  

2000 ◽  
Vol 101 (5-6) ◽  
pp. 756-766 ◽  
Author(s):  
M. L. Ali ◽  
M. S. Pathan ◽  
J. Zhang ◽  
G. Bai ◽  
S. Sarkarung ◽  
...  

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