Genetic evaluation of gliadin and glutenin subunits and their correlations to rheological properties in bread wheat

Journal of Genetics and Breeding

Volumn 54, Issue 2, 2000, Pages 143-147

  Ahmad, M ^a   Griffin, W B ^a   Sutton, K H ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Genetic variability; Gliadin; Glutenin; RP HPLC; Wheat bread quality

Indexed keywords

EID: 0033753464     PISSN: 03949257     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (17)

1. A null Gli-D1 allele with positive effect on bread wheat quality
2. Relationship between protein composition and functional properties of wheat flours
3. Identification and discrimination of New Zealand bread wheat, durum wheat, and rye cultivars by RP-HPLC
4. The effects of high Mr glutenin subunit composition on the results from tests used to predict durum wheat quality
5. Structure and evolution of seed storage proteins and their genes with particular reference to those for wheat, barley and rye
6. Genetics of wheat storage proteins and the effect of allelic variation on bread-making quality
7. The high molecular-weight subunits of glutenin: Structure, genetics and relationship to bread making quality
8. Structural and genetical studies on the high-molecular-weight subunit genes on the long arms of the homoeologous group 1 chromosomes
9. Composition and functionality of wheat flour components
10. Effect on breadmaking quality of x-type and y-type high molecular weight subunits of glutenin
11. The purification and n-terminal amino acid sequence analysis of the high molecular weight gluten polypeptides of wheat
12. The prolamin storage proteins of cereal seeds: Structure and evolution
13. Linkage mapping of genes controlling endosperm storage proteins in wheat. 1. Genes on the short arms of group 1 chromosomes
14. Effect of allelic variation of glutenin subunits and gliadins on baking quality in the progeny of two biotypes of bread wheat cv. Ulla
15. Qualitative and quantitative variation among high molecular weight subunits of glutenin detected by reverse-phase high performance liquid chromatography
16. Wheat gluten elasticity: A similar molecular basis to elastin?