GrainGenes Reference Report: FDC-213-728
Reference
FDC-213-728
Title
Influence of high-molecular-weight glutenin subunit composition at Glu-A1 and Glu-D1 loci on secondary and micro structures of gluten in wheat (Triticum aestivum L.).
Journal
Food chemistry
Year
2016
Volume
213
Pages
728-34
Author
Li X
[ Show all 6 ]
Abstract
As one of critical gluten proteins, high-molecular-weight glutenin subunits (HMW-GS) mainly affect the rheological behaviour of wheat dough. The influence of HMW-GS variations at the Glu-A1 and Glu-D1 loci on both secondary and micro structures of gluten and rheological properties of wheat dough was investigated in this study. Results showed that the Amide I bands of the three near-isogenic lines (NILs) shifted slightly, but the secondary structures differed significantly. The micro structure of gluten in NIL 4 (Ax null) showed bigger apertures and less connection, compared to that in Xinong 1330 (Ax1). The micro structure of gluten in NIL 5 (Dx5+Dy10) showed more compact than that in Xinong 1330 (Dx2+Dy12). Correlation analysis demonstrated that the content of -sheets and disulfide bonds in gluten has a significant relationship with dough properties. The secondary structures of native gluten are suggested to be used as predictors of wheat quality.
External Databases
PubMed: 27451241
Keyword
Dough rheological behaviour Glu-A1 and Glu-D1 Micro structure Secondary structure of gluten Wheat glutenin subunits
GrainGenes is a product of the Agricultural Research Service of the US Department of Agriculture.
GrainGenes Reference Report: FDC-213-728
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GrainGenes is a product of the Agricultural Research Service of the US Department of Agriculture. | |||