scholarly journals Wheat Gluten: High Molecular Weight Glutenin Subunits?Structure, Genetics, and Relation to Dough Elasticity

2007 ◽  
Vol 72 (3) ◽  
pp. R56-R63 ◽  
Author(s):  
Faqir Muhammad Anjum ◽  
Moazzam Rafiq Khan ◽  
Ahmad Din ◽  
Muhammad Saeed ◽  
Imran Pasha ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Wheat Gluten ◽  
Glutenin Subunits

scholarly journals Composition of High Molecular Weight Glutenin Subunits in Polish Common Wheat Cultivars (Triticum aestivum L.)

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Ewa Filip
Keyword(s):  
Molecular Weight ◽  
Triticum Aestivum ◽  
High Molecular Weight ◽  
Wheat Gluten ◽  
Triticum Aestivum L ◽  
Glutenin Subunits ◽  
Bread Making ◽  
New Information ◽  
Sds Page ◽  
Genes Encoding

The main goal of our study was to present research data on genes encoding high molecular weight glutenin subunits (HMW-GS) associated with high flour bread-making quality. This is the leading research objective in our institute in the area of wheat gluten in cultivars that have not been studied so far in that respect, but which can potentially be a valuable source of new information. Identification and characterization of high molecular weight glutenin subunits (HMW-GS) were performed using sequencing and SDS-PAGE and STS-PCR methods. Genes located in the vicinity of the Glu-1 locus have been identified and characterized in 28 Polish cultivars of Triticum aestivum. The results were then analyzed using the following computer programs: Finch TV, BLAST, MEGA 4, Molecular Imager® Gel Doc™ XR, and Quantity One software (Bio-Rad). Three alleles (a, b, c) have been identified in the Glu-A1 locus, 6 alleles (a, b, c, d, e, k) in the Glu-B1 locus, and 2 alleles (a, d) in Glu-D1 using the SDS-PAGE method. The amplification of specific HMW-GS sequences generated one product of 450 bp in 1Dx5 in 13 cultivars of old wheat and of 435 bp in 1Dx2 in 15 cultivars. The amplification products of primers for 1Dy10 and 1Dy12 genes were 422 bp and 552 bp in size, respectively.

scholarly journals Mitotic Illegitimate Recombination Is a Mechanism for Novel Changes in High-Molecular-Weight Glutenin Subunits in Wheat-Rye Hybrids

PLoS ONE ◽  
2011 ◽  
Vol 6 (8) ◽  
pp. e23511 ◽  
Author(s):  
Zhongwei Yuan ◽  
Dengcai Liu ◽  
Lianquan Zhang ◽  
Li Zhang ◽  
Wenjie Chen ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Illegitimate Recombination ◽  
Glutenin Subunits

scholarly journals Effect of High Molecular Weight Glutenin Subunits on Bread-Making Quality Using Near-Isogenic Lines.

2000 ◽  
Vol 50 (4) ◽  
pp. 303-308 ◽  
Author(s):  
Kanenori Tanaka ◽  
Hiroaki Yamauchi ◽  
Zenta Nishio ◽  
Tatsuo Kuwabara
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Near Isogenic Lines ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Isogenic Lines

Simultaneous Isolation of Wheat High Molecular Weight and Low Molecular Weight Glutenin Subunits

1998 ◽  
Vol 28 (1) ◽  
pp. 25-32 ◽  
Author(s):  
I.M. Verbruggen ◽  
W.S. Veraverbeke ◽  
A. Vandamme ◽  
J.A. Delcour
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Low Molecular Weight ◽  
Glutenin Subunits

scholarly journals Lab-on-a-Chip method uncertanties in determination of high-molecular-weight glutenin subunits

2013 ◽  
Vol 19 (4) ◽  
pp. 553-561 ◽  
Author(s):  
Dragan Zivancev ◽  
Branislava Nikolovski ◽  
Aleksandra Torbica ◽  
Jasna Mastilovic ◽  
Nevena Djukic
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Wheat Variety ◽  
Lab On A Chip ◽  
Good Resolution ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Molecular Weight Range ◽  
Essential Information ◽  
Significant Difference

Polymeric wheat endosperm proteins, especially the high-molecular-weight glutenin subunits (HMW-GS), are probably the most interesting protein fraction giving the essential information about bread-making quality of wheat flour. A relatively new method that shows a great potential for a fast, reliable and automatable analysis of protein purity, sizing and quantification is microfluidic or Lab-on-a-Chip (LoaC) capillary electrophoresis. This work was aimed to explore the possibilities of implementation of LoaC method to analysis of protein samples isolated from a Serbian common wheat variety, emphasizing the steps that might bring uncertainties and affect reproducibility of obtained glutenin subunits quantitation results. A good resolution of protein bands in a molecular weight range of 14.0 to 220.0 kDa was achieved. The reproducibility of HMW-GS sizing and quantitation were good, with the average coefficient of variation values of 1.2% and 12.2%. The ratio of HMW-GS to low-molecular-weight glutenin subunits (LMW-GS) was about 20%. The investigation ruled out influences of the extract solution addition and the buffer addition steps of the applied method, as well as the individual chip influence on GS quantitation results. However, there was statistically significant difference between HMW-GS quantitation results of multi-step and one-step extraction procedures applied prior to glutenin subunits extraction step.

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