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GrainGenes Reference Report: JYN-19-503

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Reference	JYN-19-503
Title	Correlation between quantification of HMW glutenin subunits and the processing quality in common wheat
Journal	Journal of Yunnan Agricultural University
Year	2004
Volume	19
Pages	503-509
Author	Yu Y [ Show all 7 ]
Abstract	The effects of high molecular weight glutenin subunits (HMW-GS) on the processing quality of 251 Chinese wheat cultivars and advanced lines were determined. High molecular weight glutenin with subunit 20 was the most frequently observed, whereas high molecular weight glutenin with subunit 8 was the least observed. High correlation coefficients between HMW-GS and whole meal protein content and sedimentation value were recorded. The quantity of subunit 5 was significantly correlated with SDS sedimentation, and mixing time, tolerance and weakness. No correlation between the quantity of subunit 10 and processing quality such as whole meal protein content, SDS sedimentation value, and mixing time, tolerance and weakness were recorded
Keyword	[ Hide all but 1 of 18 ] chemical composition correlation cultivars glutenin glutenins lines mixing molecular weight processing processing quality protein protein content quality research sedimentation tolerance weight wheat

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