The influence of 1B/1R chromosome translocation on gluten protein composition and technological properties of bread wheat

Journal of the Science of Food and Agriculture

Volumn 80, Issue 11, 2000, Pages 1640-1647

  Wieser, Herbert ^a   Kieffer, Rolf ^a   Lelley, Tamas ^b  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b Interuniversitäres Forschungsinstitut Für Agrarbiotechnologie ^*  (Austria)

Author keywords

Genotypes; Gluten protein composition; Technological properties; Wheat rye translocation

Indexed keywords

AUSTRIA; CHROMOSOME TRANSLOCATION; CORRELATION COEFFICIENT; CYSTEINE; FLOW KINETICS; GLIADIN; GLUTATHIONE; GLUTEN; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

EMBRYOPHYTA; SECALE CEREALE; TRITICUM AESTIVUM;

EID: 0034283637     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0010(20000901)80:11<1640::AID-JSFA688>3.0.CO;2-4     Document Type: Article

References (24)

1. 1B/1R Wheat-rye chromosome substitutions and translocations
2. Veranderungen der Backeigenschaften des Weizens durch die Weizen-Roggen-Chromosom-Translokation 1B/1R
3. Effect of 1B/1R chromosome translocation on milling and quality characteristics of bread wheats
4. Quality and biochemical effects of a 1BL/1RS wheat-rye translocation in wheat
5. The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties
6. Breadmaking quality and yield performance of 1BL/1RS Argentinean germplasm
7. Wheat storage proteins: Their genetics and their potential for manipulation by plant breeding
8. The classification and nomenclature of wheat gluten proteins: A reassessment
9. The precipitating factor in coeliac disease
10. D-Glutenin subunits: N-terminal sequences and evidence for the presence of cysteine
11. Relationship between the amount of gluten protein types and the rheological properties of different wheat cultivars
12. Contributions of protein fractions to dough handling properties of wheat-rye translocation cultivars
13. HMW-Glutenin-Untereinheiten von 22 seit 1948 in Osterreich gezuchteten Qualitatswinterweizen und von deren Eltern. Genetische Ertragssteigerung und Qualitatsstabilisierung unter Beibehaltung der Glu-B1/Glu-D1 Kombination 7+9/5+10
14. Quantitative determination of gluten protein types in wheat flour by reversed-phase high-performance liquid chromatography
15. Der Rapid-Mix-Test als 10g-Mikrobackversuch
16. Correlations of the breadmaking performance of wheat flour with rheological measurements on a micro-scale
17. Determination of free reduced and total glutathione in wheat flours by an isotope dilution assay
18. Changes in the levels of glutathione and cysteine during the mixing of doughs with L-threo- and D-erythro-ascorbic acid
19. Genetic control of endosperm protein in wheat. 1. The use of high resolution, one-dimensional gel electrophoresis for the allocation of genes coding for endosperm protein subunits in the common wheat cultivar Chinese Spring
20. Identification of wheat lines containing the 1BL/1RS translocation by high-performance liquid chromatography
21. Chromosomal control of wheat gliadin: Analysis by reversed-phase high-performance liquid chromatography
22. Use of RP-HPLC for a better understanding of the structure and functionality of wheat gluten proteins
23. Redox systems in dough
24. N-terminal amino acid sequences of ω-gliadins and ω-secalins. Implications for the evolution of prolamin genes