Assessing genotypic softness in single wheat kernels using starch granule-associated friabilin as a biochemical marker

Euphytica

Volumn 86, Issue 1, 1995, Pages 65-72

  Bettge, A D ^a   Morris, C F ^a   Greenblatt, G A ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

friabilin; grain quality; Triticum aestivum; wheat; wheat grain hardness

Indexed keywords

TRITICUM AESTIVUM;

EID: 0029198613     PISSN: 00142336     EISSN: 15735060     Source Type: Journal    
DOI: 10.1007/BF00035940     Document Type: Article

References (26)

1. Hardness of Moroccan wheats
2. Biochemical characterization of friabilin
3. The relationship among endosperm texture, friabilin occurrence and bound polar lipids on wheat starch
4. A starch granule protein associated with endosperm softness in wheat
5. The chemical basis of grain hardness and softness
6. Characterisation of the wheat Mr 15000 ‘grain-softness protein’ and analysis of the relationship between its accumulation in the whole seed and grain softness
7. Cleavage of structural proteins during the assembly of the head of bacteriophage T4
8. The study of grain protein control in wheat using whole chromosome substitution lines
9. Development of a single-kernel wheat characterization system
10. Wheat hardness: a microscopic classification of individual grains
11. Impact of blending hard and soft white wheats on milling and baking quality
12. Enhanced electrophoretic detection and isolation of friabilin, a starch granule protein
13. Isolation and characterization of multiple forms of friabilin
14. Occurrence of friabilin, a low molecular weight protein associated with grain softness, on starch granules isolated from some wheats and related species
15. Silver stain for proteins in polyacrylamide gels: A modified procedure with enhanced uniform sensitivity
16. Catalogue of alleles for the complex gene loci, Glu-A1, Glu-B1, and Glu-D1 which code for high-molecular-weight subunits of glutenin in hexaploid wheat
17. The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties
18. Wheat hardness: Its genetic, structural, and biochemical background, mesurement, and significance
19. Milling and cookie baking quality of near-isogenic lines of wheat differing in kemel hardness
20. Wheat starch granule proteins and their technological significance
21. Isolation and analysis of starch from single kernels of wheat and barley
22. Proteins associated with the surface of wheat starch granules purified by centrifuging through caesium chloride
23. The inheritance of grain hardness in wheat as measured by the particle size index
24. Wheat starch