Effects of high-molecular-weight glutenin subunit combination in common wheat on the quality of crumb structure

2018 ◽  
Vol 99 (4) ◽  
pp. 1501-1508 ◽  
Author(s):  
Peihong Jiang ◽  
Jiesheng Xue ◽  
Luning Duan ◽  
Yunsong Gu ◽  
Junyi Mu ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Common Wheat ◽  
Glutenin Subunit ◽  
Subunit Combination ◽  
Crumb Structure

scholarly journals Characterization of a Novel High-Molecular-Weight Glutenin Subunit Pair 2.6 + 12 in Common Wheat Landraces in the Xinjiang Uygur Autonomous District of China

2007 ◽  
Vol 57 (3) ◽  
pp. 253-255 ◽  
Author(s):  
Hua Cong ◽  
Kanenori Takata ◽  
Tatsuya M. Ikeda ◽  
Mikiko Yanaka ◽  
Hiroshi Fujimaki ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Common Wheat ◽  
Glutenin Subunit ◽  
Autonomous District ◽  
Wheat Landraces

1Mx2.1, a novel high-molecular-weight glutenin subunit from Aegilops comosa and its relationship to high-quality dough

2019 ◽  
Vol 17 (04) ◽  
pp. 379-381
Author(s):  
Xuye Du ◽  
Biya Xia ◽  
Fang He ◽  
Mingjian Ren
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Genetic Resource ◽  
Cysteine Residue ◽  
Glutenin Subunit ◽  
Repetitive Domain ◽  
Aegilops Comosa ◽  
Dough Quality

AbstractHigh-molecular-weight glutenin subunit (HMW-GS) of endosperm is mainly correlated with dough quality of bread wheat. In wheat cultivars, the HMW-GS genes with good processing quality are limited. However, there are an amount of excellent HMW-GS genes presenting in wheat-related species. In this work, two novel HMW-GS genes located on 1 M chromosome from Aegilops comosa have been cloned, designated as 1Mx2.1 and 1My12.1, respectively. The molecular structure of 1Mx2.1 and 1My12.1 showed high similarity with the published HMW-GS, but containing unique structures. 1Mx2.1 contained an extra cysteine residue in the repetitive domain, and 1My12.1 lost the conservative cysteine residue in the C-terminal domain. In vitro mixing test has indicated that 1Mx2.1 contributes excellent dough quality. The Ae. comosa can be used as an important genetic resource for wheat quality improvement.

scholarly journals Effect of the High-Molecular-Weight Glutenin Allele, Glu-D1d, on Noodle Quality of Common Wheat

2007 ◽  
Vol 57 (3) ◽  
pp. 243-248 ◽  
Author(s):  
Mikiko Yanaka ◽  
Kanenori Takata ◽  
Tatsuya M. Ikeda ◽  
Naoyuki Ishikawa
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Common Wheat ◽  
Noodle Quality

Positive effect of the high-molecular-weight glutenin allele, Glu-D1d, on the bread-making quality of common wheat

2003 ◽  
Vol 122 (3) ◽  
pp. 279-280 ◽  
Author(s):  
H. Tanaka ◽  
N. Nakata ◽  
M. Osawa ◽  
M. Tomita ◽  
H. Tsujimoto ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Common Wheat ◽  
Bread Making ◽  
Positive Effect

scholarly journals Molecular characterization of high molecular weight glutenin subunit allele 1Bx23 in common wheat introduced from hexaploid triticale

Hereditas ◽  
2006 ◽  
Vol 143 (2006) ◽  
pp. 159-166 ◽  
Author(s):  
ZU-JUN YANG ◽  
GUANG-RONG LI ◽  
HUAN-LIN SHU ◽  
CHANG LIU ◽  
JUAN FENG ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Molecular Characterization ◽  
Common Wheat ◽  
Glutenin Subunit ◽  
Hexaploid Triticale
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