کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9474541 | 1322383 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Expression of an extended HMW subunit in transgenic wheat and the effect on dough mixing properties
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کلمات کلیدی
CTAB%UPPNIRResistance breakdownRP-HPLCRBDHMWSE-HPLCSDS-PAGE - الکتروفورز ژل پلی آکریل آمیدsodium dodecylsulphate polyacrylamide gel electrophoresis - الکتروفورز ژل پلی اتیلیدید سدیم dodecylsulfate سدیمsize-exclusion high performance liquid chromatography - اندازه گیری کروماتوگرافی مایع با کارایی بالاGenetic transformation - تحول ژنتیکیnear infra-red - در نزدیکی مادون قرمزdigoxigenin - دیگوکسین ژنDIG - شماDough mixing - مخلوط کردن خمیرpolymerase chain reaction - واکنش زنجیره ای پلیمرازPCR - واکنش زنجیرهٔ پلیمرازhigh molecular weight - وزن مولکولی بالاreversed-phase high performance liquid chromatography - کروماتوگرافی مایع با کارایی بالا با فاز برگشت پذیر
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Expression of an extended HMW subunit in transgenic wheat and the effect on dough mixing properties Expression of an extended HMW subunit in transgenic wheat and the effect on dough mixing properties](/preview/png/9474541.png)
چکیده انگلیسی
Wheat line L88-31 was transformed with a gene encoding an extended form of subunit 1Dx5 to study the relationship between subunit size and the effect on dough mixing properties. Four transgenic lines were recovered, one of which expressed a truncated form of the protein with mobility between those of the wild type and extended subunits. Comparison of the Mixograph profiles and gluten protein compositions with those of the control lines and a line expressing the wild type subunit 1Dx5 transgene showed that two of the transgenic lines had poor mixing properties and that this was associated with co-suppression of HMW subunit gene expression. The other two transgenic lines had improved mixing properties (measured as increased mixing time) and this was associated with increased proportions of large glutenin polymers. None of the transgenic lines expressing the extended form of the 1Dx5 subunit showed the 'overstrong' mixing properties exhibited by transgenic lines expressing the wild type 1Dx5 transgene.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 42, Issue 2, September 2005, Pages 225-231
Journal: Journal of Cereal Science - Volume 42, Issue 2, September 2005, Pages 225-231
نویسندگان
Guang Yuan He, Huw D. Jones, Renato D'Ovidio, Stefania Masci, Mingjie Chen, Jevon West, Barbara Butow, Olin D. Anderson, Paul Lazzeri, Roger Fido, Peter R. Shewry,