Functional Properties of Wheat Glutenin

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

“…Genes that encode the HMW-GS are located at the Glu-A1, Glu-B1, and Glu-D1 loci on the long arms of the A1, B1, and D1 chromosomes, respectively (PAYNE et al, 1984), and those that encode the LMW-GS are located at the Glu-A3, Glu-B3, and Glu-D3 loci on the short arms of the A1, B1, and D1 chromosomes, respectively (WEEGLES; HAMER; SCHOFIELD, 1996).…”

Winter Wheat Quality Responses to Water, Environment, and Nitrogen Fertilization

“…Gliadins are a mixture of monomeric polypeptides that contribute to dough viscosity and extensibility (Payne 1987;Payne et al 1982), while glutenins form large polymeric structures that impact dough strength and elasticity. After the reduction of disulfide bonds, glutenins can be divided into high-(HMW-GS; 80,000-120,000 Daltons) and low-molecular-weight-glutenin subunit (LMW-GS; 10,000-70,000 Daltons) (Wall 1979;Weegels, Hamer, and Scholfield 1996). The HMW-GS influences gluten strength and elasticity, whereas LMW-GS influences dough strength (Bietz and Wall 1972).…”

Screening Selected Spring Wheat Cultivars for Productivity, Protein Content and the Glu-B1 Allele Using PCR

“…Proteins are the most important components of wheat (Triticum aestivum L.) grains governing end-use quality (Weegels, et al, 1996). Variations in both protein content and composition significantly modify flour quality for bread-making (Weegels, et al, 1996;Lafiandra, et al, 1999 andBranlard, et al, 2001).…”