ScholarLens Back to search
2000•Acta Tritical CropsRequires access

Variations of HMW Glutenin Subunits and Their Association with Bread making Quality in Wheat

Chuan Ma

Open publisher page 3 citations

Abstract

Two crosses were made between popular wheat cultivar Yangmai158 and strong gluten wheat variety Annong 9192 or Karl. The glutenin subunits of the derived F 4 lines were fractionated by SDS PAGE to analyse their relationship with bread making quality. The results indicated that allelic variations of Glu A1 (subunit 1 or N) and Glu D1 (subunits 5+10 or 2+12) were associated with SDS sedimentation value, mixing time, mixing tolerence, glutenin macro polymer protein(GMP) content, and were not associated with protein content and mixogram peak height. The F 4 lines with subunits 1 and 5+10 had higher gluten strength, while those with N and 2+12 had lower gluten strength. The effect of subunits 5+10/2+12 on quality was similar to that of subunits 5+10.

About this research paper

What this paper is about

Two crosses were made between popular wheat cultivar Yangmai158 and strong gluten wheat variety Annong 9192 or Karl. The glutenin subunits of the derived F 4 lines were fractionated by SDS PAGE to analyse their relationship with bread making quality. The results indicated that allelic variations of Glu A1 (subunit 1 or N) and Glu D1 (subunits 5+10 or 2+12) were associated with SDS sedimentation value, mixing time, mixing tolerence, glutenin macro polymer protein(GMP) content, and were not associated with protein content and mixogram peak height. The F 4 lines with subunits 1 and 5+10 had higher gluten strength, while those with N and 2+12 had lower gluten strength. The effect of subunits 5+10/2+12 on quality was similar to that of subunits 5+10.

Why it matters

OpenAlex reports 3 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Two crosses were made between popular wheat cultivar Yangmai158 and strong gluten wheat variety Annong 9192 or Karl. The glutenin subunits of the derived F 4 lines were fractionated by SDS PAGE to analyse their relationship with bread making quality. The results indicated that allelic variations of Glu A1 (subunit 1 or N) and Glu D1 (subunits 5+10 or 2+12) were associated with SDS sedimentation value, mixing time, mixing tolerence, glutenin macro polymer protein(GMP) content, and were not associated with protein content and mixogram peak height. The F 4 lines with subunits 1 and 5+10 had higher gluten strength, while those with N and 2+12 had lower gluten strength. The effect of subunits 5+10/2+12 on quality was similar to that of subunits 5+10.

Key concepts: Glutenin, Gluten, Protein subunit, Cultivar, Bread making, Food science, Wheat flour, Wheat gluten

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Variations of HMW Glutenin Subunits and Their Association with Bread making Quality in Wheat — Research Paper | ScholarLens