Effects of HMW-GSs at Glu-B1 locus on starch-protein interaction and starch digestibility during thermomechanical processing of wheat dough.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12340
Abstract: BACKGROUND The composition of glutenin protein significantly affects protein-starch interactions and starch digestion characteristics in wheat dough matrices. To elucidate the effects of high molecular weight glutenin subunits at the Glu-B1 locus on dough processing… read more here.
Keywords: processing; starch; wheat dough; protein starch ... See more keywords
Variation of High Molecular Weight Glutenin Subunits in Two Neglected Tetraploid Wheat Subspecies
Sign Up to like & getrecommendations! Published in 2018 at "Czech Journal of Genetics and Plant Breeding"
DOI: 10.17221/61/2008-cjgpb
Abstract: The genetic diversity of 140 accessions of triticum turgidum ssp. carthlicum Nevski em. A. Love & D. Love and 159 accessions of t. turgidum ssp. polonicum L. em. Thell. was evaluated by the analysis of… read more here.
Keywords: diversity; wheat; genetic diversity; glu locus ... See more keywords
Effects of LMW-GS Allelic Variations at the Glu-A3 Locus on Fresh Wet Noodle and Frozen Cooked Noodle Quality
Sign Up to like & getrecommendations! Published in 2025 at "Foods"
DOI: 10.3390/foods14091546
Abstract: Low molecular weight glutenin subunits (LMW-GSs) in wheat are critical functional proteins that regulate the processing quality of flour-based products. This study utilized two sets of near-isogenic lines (NILs) derived from the wheat cultivars Zhoumai… read more here.
Keywords: variations glu; frozen cooked; fresh wet; glu locus ... See more keywords