Endosperm Texture in Wheat

Turnbull, K.; Rahman, Sadequr

doi:10.1006/jcrs.2002.0468

Cited by 159 publications

(126 citation statements)

References 58 publications

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“…According to Franceschi et al (2009), protein content has quantitative characteristics that are expressed by a large number of genes, which are influenced by the environment. Protein content may significantly vary for any given cultivar depending on the environmental conditions (climate and soil) in which the grain is cultivated, as well as on genetic control (TURNBULL; RAHMAN, 2002). Protein content has been positively correlated with gluten strength, farinographic parameters, gluten content, and baking parameters (BRANLARD et al, 1991).…”

Section: Analysis Of Principal Componentsmentioning

confidence: 99%

Effect of high and low molecular weight glutenin subunits, and subunits of gliadin on physicochemical parameters of different wheat genotypes

Costa¹,

Scholz²,

Franco³

2013

Ciênc. Tecnol. Aliment.

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Section: Analysis Of Principal Componentsmentioning

confidence: 99%

Effect of high and low molecular weight glutenin subunits, and subunits of gliadin on physicochemical parameters of different wheat genotypes

Costa¹,

Scholz²,

Franco³

2013

Ciênc. Tecnol. Aliment.

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“…The texture of endosperm determine the content in damaged starch and therefore the water retention of doughs. The texture of wheat endosperm is mainly related to the expression of a gene, the hardness Ha gene, located on the short arm of chromosome 5D [49][50]. Greenwell and Schofield [51] highlighted a close relationship between softness and the presence, on the surface of water-washed starch granules, of a protein with an apparent molecular mass of 15,000 Da by SDS-PAGE.…”

Section: Puroindolines and Endosperm Texturementioning

confidence: 99%

“…Greenwell and Schofield [51] highlighted a close relationship between softness and the presence, on the surface of water-washed starch granules, of a protein with an apparent molecular mass of 15,000 Da by SDS-PAGE. This protein fraction that has been named friabilin or grain softness proteins are mainly composed by puroindolines [18,[49][50].…”

Section: Puroindolines and Endosperm Texturementioning

confidence: 99%

“…An interesting feature is that generally PIN-a free cultivar are always hard or very hard wheats [18,[49][50]. PIN-a gene is located on the short arm of chromosome 5D at proximity of the Ha gene [18,[49][50].…”

Section: Puroindolines and Endosperm Texturementioning

confidence: 99%

“…PIN-a gene is located on the short arm of chromosome 5D at proximity of the Ha gene [18,[49][50]. Allelic variations of the wild PIN-b gene have been highlighted that lead to single amino acid replacements and are highly associated to hardness [49][50].…”

Section: Puroindolines and Endosperm Texturementioning

confidence: 99%

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Functionality of lipids and lipid-protein interactions in cereal-derived food products

Marion

Dubreil

Douliez

2003

OCL

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Résumé :Les lipides et en particulier les lipides des céréales jouent un rôle important dans la transformation et la qualité des produits céréaliers de cuisson (pains, biscuits) et des boissons (bière). La plupart des mécanismes physico-chimiques responsables de la fonctionnalité des lipides a été étudiée et récemment, le rôle particulier des protéines impliquées dans la fixation des lipides, les protéines de transfert de lipides et les puroindolines a été mis en évidence. L'état des recherches menées dans ce domaine est présenté dans cette revue et les informations acquises aujourd'hui montrent que de nouvelles perspectives sont envisageables pour la sélection et la transformation en vue d'améliorer la qualité des céréales et des produits céréaliers.Summary : Lipids and especially cereal lipids play a significant role in the processing and quality of cereals and baked cereal foods (bread, biscuits) and beverages (beer). Most of the physico-chemical mechanisms responsible for the lipid functionality has been investigated and recently the specific role of lipid-binding proteins, e.g. lipid transfer proteins and puroindolines, has been highlighted. The state of the researches performed in this field are briefly presented in this review and the data obtained until now show that new perspectives are opened in cereal breeding and processing for improving the quality of cereals and cereal products.

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Wheat Proteins

Juhász

Békés²,

Wrigley

2014

Applied Food Protein Chemistry

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Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book.Limit of Liability/Disclaimer of Warranty: While the publisher and author(s) have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. It is sold on the understanding that the publisher is not engaged in rendering professional services and neither the publisher nor the author shall be liable for damages arising herefrom. If professional advice or other expert assistance is required, the services of a competent professional should be sought.

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Endosperm Texture in Wheat

Cited by 159 publications

References 58 publications

Effect of high and low molecular weight glutenin subunits, and subunits of gliadin on physicochemical parameters of different wheat genotypes

Effect of high and low molecular weight glutenin subunits, and subunits of gliadin on physicochemical parameters of different wheat genotypes

Functionality of lipids and lipid-protein interactions in cereal-derived food products

Wheat Proteins

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