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

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

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 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

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.

scholarly journals Grain quality of common wheat lines with T. kiharae genetic material

2018 ◽  
Vol 23 ◽  
pp. 108-113
Author(s):  
O. A. Orlovskaya ◽  
S. I. Vakula ◽  
L. V. Khotyleva ◽  
A. V. Kilchevsky
Keyword(s):  
Molecular Weight ◽  
Common Wheat ◽  
Grain Quality ◽  
Genetic Material ◽  
Glutenin Subunits ◽  
Gluten Quality ◽  
Gluten Content ◽  
Sds Page ◽  
Wheat Lines

Aim. T. kiharae (AtAtGGDD, 2n=42) is a source of high protein and gluten content, resistance to many diseases. Сommon wheat lines with the introgression of T. kiharae genetic material were obtained in order to enrich T. aestivum L. gene pool. The aim of this study was to assess the impact of T. kiharae genetic material on the grain quality of T. aestivum/T. kiharae introgression lines. Methods. The composition of the high molecular weight glutenin subunits was analyzed by SDS-PAGE. Evaluation of the most important traits of grain quality (hardness, protein and gluten content, gluten quality) was carried out according to GOST. Results. Сomparative analysis of the composition of high molecular weight glutenin subunits of introgressive lines and their parental forms allowed us to identify lines with novel alleles of Glu-1 loci, specific for T. kiharae. For most of the introgression lines T. aestivum/T. kiharae hardness, protein and gluten content were higher than for parent wheat varieties. Conclusions. Introgression of T. kiharaegenetic material in the genome of common wheat had a positive effect on all studied parameters of grain quality except the gluten quality. Keywords: common wheat, T. kiharae, glutenin, SDS-PAGE, quality of grain.

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