Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough

The main purpose of this research was the identification and characterization of low-molecular-weight glutenin subunit (LMW-GS) composition in common wheat and the determination of the effect of these proteins on the rheological properties of dough. The use of capillary zone electrophoresis and reve...

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Autores principales:	Franaszek Sławomir, Salmanowicz Bolesław
Formato:	article
Lenguaje:	EN
Publicado:	De Gruyter 2021
Materias:	low-molecular-weight glutenin subunits dough rheology wheat capillary zone electrophoresis reverse-phase high-performance liquid chromatography Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/0d0b316029a1451090aa757c322694ae
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spelling	oai:doaj.org-article:0d0b316029a1451090aa757c322694ae2021-12-05T14:10:41ZComposition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough2391-541210.1515/biol-2021-0059https://doaj.org/article/0d0b316029a1451090aa757c322694ae2021-06-01T00:00:00Zhttps://doi.org/10.1515/biol-2021-0059https://doaj.org/toc/2391-5412The main purpose of this research was the identification and characterization of low-molecular-weight glutenin subunit (LMW-GS) composition in common wheat and the determination of the effect of these proteins on the rheological properties of dough. The use of capillary zone electrophoresis and reverse-phase high-performance liquid chromatography has made it possible to identify four alleles in the Glu-A3 and Glu-D3 loci and seven alleles in the Glu-B3 locus, encoding LMW-GSs in 70 varieties and breeding lines of wheat tested. To determine the technological quality of dough, analyses were performed at the microscale using a TA.XT Plus Texture Analyzer. Wheat varieties containing the Glu-3 loci scheme (Glu-A3b, Glu-A3f at the Glu-A3 locus; Glu-B3a, Glu-B3b, Glu-B3d, Glu-B3h at the Glu-B3 locus; Glu-D3a, Glu-D3c at the Glu-D3 locus) determined the most beneficial quality parameters.Franaszek SławomirSalmanowicz BolesławDe Gruyterarticlelow-molecular-weight glutenin subunitsdough rheologywheatcapillary zone electrophoresisreverse-phase high-performance liquid chromatographyBiology (General)QH301-705.5ENOpen Life Sciences, Vol 16, Iss 1, Pp 641-652 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	low-molecular-weight glutenin subunits dough rheology wheat capillary zone electrophoresis reverse-phase high-performance liquid chromatography Biology (General) QH301-705.5
spellingShingle	low-molecular-weight glutenin subunits dough rheology wheat capillary zone electrophoresis reverse-phase high-performance liquid chromatography Biology (General) QH301-705.5 Franaszek Sławomir Salmanowicz Bolesław Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough
description	The main purpose of this research was the identification and characterization of low-molecular-weight glutenin subunit (LMW-GS) composition in common wheat and the determination of the effect of these proteins on the rheological properties of dough. The use of capillary zone electrophoresis and reverse-phase high-performance liquid chromatography has made it possible to identify four alleles in the Glu-A3 and Glu-D3 loci and seven alleles in the Glu-B3 locus, encoding LMW-GSs in 70 varieties and breeding lines of wheat tested. To determine the technological quality of dough, analyses were performed at the microscale using a TA.XT Plus Texture Analyzer. Wheat varieties containing the Glu-3 loci scheme (Glu-A3b, Glu-A3f at the Glu-A3 locus; Glu-B3a, Glu-B3b, Glu-B3d, Glu-B3h at the Glu-B3 locus; Glu-D3a, Glu-D3c at the Glu-D3 locus) determined the most beneficial quality parameters.
format	article
author	Franaszek Sławomir Salmanowicz Bolesław
author_facet	Franaszek Sławomir Salmanowicz Bolesław
author_sort	Franaszek Sławomir
title	Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough
title_short	Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough
title_full	Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough
title_fullStr	Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough
title_full_unstemmed	Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough
title_sort	composition of low-molecular-weight glutenin subunits in common wheat (triticum aestivum l.) and their effects on the rheological properties of dough
publisher	De Gruyter
publishDate	2021
url	https://doaj.org/article/0d0b316029a1451090aa757c322694ae
work_keys_str_mv	AT franaszeksławomir compositionoflowmolecularweightgluteninsubunitsincommonwheattriticumaestivumlandtheireffectsontherheologicalpropertiesofdough AT salmanowiczbolesław compositionoflowmolecularweightgluteninsubunitsincommonwheattriticumaestivumlandtheireffectsontherheologicalpropertiesofdough
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Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough

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