Specific Glu-D1f allele frequency of Japanese common wheat compared with distribution of Glu-1 alleles in Chinese wheat

Cereal Chemistry

Volumn 79, Issue 4, 2002, Pages 486-490

  Nakamura, H ^a   Fujimaki, H ^a  

^a NATIONAL AGRICULTURAL RESEARCH CENTER FOR TOHOKU REGION   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

DIGITAL STORAGE; DNA SEQUENCES; GENES; PLANTS (BOTANY); PROTEINS;

ARTIFICIAL SELECTION; BREAD MAKING; HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; LANDRACES; NATURAL SELECTION; PROTEIN ALLELES; SEED STORAGE PROTEINS; WHEAT (TRITICUM AESTIVUM L.); WHEAT FLOURS; WHEAT SEEDS;

HARDNESS;

GLUTENIN;

ARTICLE; BREAD; CHINA; CULTIVAR; FOOD QUALITY; FOUNDER EFFECT; GENE FREQUENCY; HARDNESS; JAPAN; MOLECULAR WEIGHT; NATURAL SELECTION; NONHUMAN; WHEAT; WINTER;

TRITICUM; TRITICUM AESTIVUM;

EID: 0036063425     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.4.486     Document Type: Article

References (31)

1. A brief history of the international workshops on gluten proteins
2. High molecular weight glutenin subunit composition of cultivars, germplasm, and parents of U.S. red winter wheat
3. Relationships between protein solubility characteristics, IBL/1RS, high molecular weight glutenin composition, and end-use quality in winter germplasm
4. The effect of wheat flour proteins on mixing and baking-Correlation with protein fractions and high molecular weight subunit composition by gel electrophoresis
5. Variation in high molecular weight glutenin subunits in landraces of hexaploid wheat from Afghanistan
6. The high-molecular-weight glutenin subunit composition of Australian wheat cultivars
7. The HMW glutenin subunit composition of Canadian wheat cultivars and their association with bread-making quality
8. Quality requirements for manufacture of fresh and instant Chinese noodles
9. Flour quality requirements for Chinese noodle manufacture
10. The high-molecular-weight glutenin subunit composition of Soviet wheat varieties
11. Worldwide distribution of Glu-1 alleles in bread wheat
12. Allelic variation at high-molecular-weight glutenin subunit loci Glu-A1, Glu-B1, and Glu-D1 in Japanese and Chinese hexaploid wheats
13. The high-molecular-weight glutenin subunit composition of Japanese hexaploid wheat landraces
14. The relationship between high-molecular-weight glutenin subunit composition and the quality of Japanese hexaploid wheat lines
15. The characteristic of high-molecular-weight glutenin subunits in Japanese hexaploid wheat (Triticum aestivum L.). Their genetics and potential for improving the grain quality in seed storage protein
16. A high molecular weight subunit of wheat glutenin seed storage protein correlates with its flour quality
17. Allelic variation in high-molecular-weight glutenin subunit loci of Glu-1 in Japanese common wheats
18. Statistical relationships between high-molecular-weight subunits of glutenin and bread making quality of Canadian-grown wheats
19. 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
20. Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of related pedigree
21. Structural and genetical studies on the high molecular weigh subunits of wheat glutenin. 1. Allelic variation in subunits amongst varieties of wheat
22. Detection of a novel high molecular weight subunit of glutenin in some Japanese hexaploid wheat
23. Wheat storage proteins: Their genetics and their potential for manipulation by plant breeding
24. The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties
25. The high-molecular-weight glutenin subunits of common wheat cultivars grown in Italy
26. The HMW glutenin subunit and gliadin compositions of German-grown wheat varieties and their relationship with bread-making quality
27. Gluten genetics - A perspective after 30 years
28. The prolamin storage proteins of cereal seeds: Structure and evolution
29. Effect of high molecular weight glutenin subunits on bread-making quality using near-isogenic lines
30. The theory of speciation via the founder principle
31. The composition of high molecular weight glutenin subunits in Norwegian wheats and their relation to bread-making quality