Keywords: HMW-GS، واحد های گلوتنین با وزن مولکولی بالا; Breadmaking; Dough development; Gas bubble stability; Genetics of wheat proteins1B/1R, wheat/rye translocation lines; HMW-GS, high molecular weight glutenin subunits; LMW-GS, low molecular weight glutenin subunits; MWD, molecular weight distribution; SDS-
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Keywords: HMW-GS، واحد های گلوتنین با وزن مولکولی بالا; Wheat; Gluten quality; Varietal differences; Environmental factorsANOVA, Analysis of Variance; Ext, Extensibility measured by the Kieffer Extensibility Rig; FN, Falling Number; GMP, Glutenin MacroPolymers; HMW-GS, High Molecular Weight Glutenin Subunits;
Keywords: HMW-GS، واحد های گلوتنین با وزن مولکولی بالا; Durum wheat; Glutenins; Gliadins; Gluten qualityBDR, Breakdown Resistance; HMW-GS, High Molecular Weight Glutenin Subunits; LMW-GS, Low Molecular Weight Glutenin Subunits; MT, Mixing Time; SDSS, Sodium Dodecyl Sulphate Sedimentation
Optimisation and standardisation of extraction and HPLC analysis of rice grain protein
Keywords: HMW-GS، واحد های گلوتنین با وزن مولکولی بالا; Rice; Oryza sativa; Grain; Eating quality; Protein; Prolamin; GlutelinACN, acetonitrile; DTT, dithiothreitol; EDTA, ethylenediaminetetraacetic acid; HMW-GS, high molecular weight glutenin subunits; HPCE, high performance capillary electrophoresis; HPLC, h
Molecular characterization of Glu-B3 locus in wheat cultivars and segregating populations
Keywords: HMW-GS، واحد های گلوتنین با وزن مولکولی بالا; LMW-GS; HMW-GS; Bread wheat quality; Molecular markersA-PAGE, acid polyacrylamide gel electrophoresis; CE, capillary electrophoresis analysis; HMW-GS, high molecular weight glutenin subunits; LMW-GS, low molecular weight glutenin subunits; 1D-SDS-PAGE, on
Multiple heat and drought events affect grain yield and accumulations of high molecular weight glutenin subunits and glutenin macropolymers in wheat
Keywords: HMW-GS، واحد های گلوتنین با وزن مولکولی بالا; Spring wheat; Heat and drought acclimation; Glutenin; Kernel desiccationDAA, days after anthesis; GMP, glutenin macropolymers; GPC, grain protein concentration; HMW-GS, high molecular weight glutenin subunits; LMW-GS, low molecular weight glutenin subunit
Effect of molding conditions and moisture content on the mechanical properties of compression molded glassy, wheat gluten bioplastics
Keywords: HMW-GS، واحد های گلوتنین با وزن مولکولی بالا; GS, glutenin subunits; HMW-GS, high molecular weight glutenin subunits; LMW-GS, low molecular weight glutenin subunits; MW, molecular weight; RH, relative humidity; SDS, sodium dodecyl sulfate; SDSEP, extractable protein with SDS containing medium; SE-HPL
Correspondence between two minor Glu-A3 genes of durum wheat and their encoded polypeptides by using a proteomic approach
Keywords: HMW-GS، واحد های گلوتنین با وزن مولکولی بالا; Durum wheat; Low molecular weight glutenin subunits; Glu-A3 locus; Proteomic analysisACN, acetonitrile; HMW-GS, high molecular weight glutenin subunits; LMW-GS, low molecular weight glutenin subunits
High frequency of abnormal high molecular weight glutenin alleles in Chinese wheat landraces of the Yangtze-River region
Keywords: HMW-GS، واحد های گلوتنین با وزن مولکولی بالا; Yangtze-River region; High molecular weight glutenin; Wheat landraces; MALDI-TOFDTT, Dithiothreitol; HMW-GS, High Molecular Weight Glutenin Subunits; HPLC, High Performance Liquid Chromatography; LMW-GS, Low Molecular Weight Glutenin Subunits; MALDI-TOF-M
Effect of temperature, time and wheat gluten moisture content on wheat gluten network formation during thermomolding
Keywords: HMW-GS، واحد های گلوتنین با وزن مولکولی بالا; Wheat gluten; Thermomolding; Disulfide bond; LanthionineACN, acetonitrile; DHA, dehydroalanine; DTNB, 5,5′-dithio-bis(2-nitrobenzoic acid); DTT, dithiothreitol; HMW-GS, high molecular weight glutenin subunits; LAL, lysinoalanine; LAN, lanthionine; GS, glu
Phenolics in the bran of waxy wheat and triticale lines
Keywords: HMW-GS، واحد های گلوتنین با وزن مولکولی بالا; Phenolic acid; Waxy wheat; Triticale; Near-isogenic linesGAE, gallic acid equivalents; HMW-GS, high molecular weight glutenin subunits; HPLC, high performance liquid chromatography; NIL, near-isogenic lines; SDS-PAGE, sodium dodecyl sulfate polyacrylamide
Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality
Keywords: HMW-GS، واحد های گلوتنین با وزن مولکولی بالا; Glucose oxidase; Transglutaminase; Pentosanase; Wheat protein; BreadGox, glucose oxidase; TG, transglutaminase; Pn, pentosanase; GMP, glutenin macropolymer; HMW-GS, high molecular weight glutenin subunits; LMW-GS, low molecular weight glutenin subunits; T
Novel allelic variants encoded at the Glu-D3 locus in bread wheat
Keywords: HMW-GS، واحد های گلوتنین با وزن مولکولی بالا; Glu-3; Glu-D3; Low-molecular weight glutenin; Protein; Wheat4-VP, 4-vinylpyridine; DTT, dithiothreitol; HCl, hydrochloric acid; HMW-GS, high molecular weight glutenin subunits; LMW-GS, low-molecular weight glutenin subunits; PAGE, polyacrylamide gel elect
Molecular mapping of QTLs for gluten strength as measured by sedimentation volume and mixograph in durum wheat (Triticum turgidum L. ssp durum)
Keywords: HMW-GS، واحد های گلوتنین با وزن مولکولی بالا; Durum; Gluten strength; QTL; QualityEPE, envelope peak energy; EPT, envelope peak time; EPV, envelope peak value; EPW, envelope peak width; GPC, grain protein content; HMW-GS, high molecular weight glutenin subunits; LMW-GS, low molecular weight glutenin
Effect of high temperature on albumin and globulin accumulation in the endosperm proteome of the developing wheat grain
Keywords: HMW-GS، واحد های گلوتنین با وزن مولکولی بالا; Albumins; Globulins; Grain fill; High temperaturedpa, days post-anthesis; HMW-GS, high molecular weight glutenin subunits; LMW-GS, low molecular weight glutenin subunits
Effect of heat stress on wheat proteins during kernel development in wheat near-isogenic lines differing at Glu-D1
Keywords: HMW-GS، واحد های گلوتنین با وزن مولکولی بالا; Grain filling; Heat stress; Molecular weight; Near-isogenic linesDAA, days after anthesis; HMW-GS, high molecular weight glutenin subunits; SE-HPLC, size exclusion-high performance liquid chromatography; UPP, unextractable polymeric protein
Cloning, expression and characterization of novel avenin-like genes in wheat and related species
Keywords: HMW-GS، واحد های گلوتنین با وزن مولکولی بالا; Wheat; Aegilops; Avenin-like; Seed storage proteinCTAB, cethyltrimethyl ammonium bromide; DPA, days post anthesis; HMW-GS, high molecular weight glutenin subunits; IPTG, isopropyl-β-d-thiogalactoside; LMW-GS, low molecular weight glutenin subunits; NFDM,
Generation of transgenic wheat lines with altered expression levels of 1Dx5 high-molecular weight glutenin subunit by RNA interference
Keywords: HMW-GS، واحد های گلوتنین با وزن مولکولی بالا; Wheat; RNAi; HMW-GS; Gene silencingDAP, days after pollination; DsRNA, double-stranded RNA; HMW-GS, high molecular weight glutenin subunits; LMW, low molecular weight; NIL, near isogenic line; NOS, nopaline synthase; RNAi, RNA interference; SDS-PAGE, sodi
Influence of gliadin removal on strain hardening of hydrated wheat gluten during equibiaxial extensional deformation
Keywords: HMW-GS، واحد های گلوتنین با وزن مولکولی بالا; Wheat gluten; Glutenin; Equibiaxial extensional deformation; Softening; HardeningεB, equibiaxial strain; ε˙B, strain rate; ηB, apparent extensional viscosity; GB, instantaneous shear modulus; HMW-GS, high molecular weight glutenin subunits; k, Boltzmann's
Differential mixing action effects on functional properties and polymeric protein size distribution of wheat dough
Keywords: HMW-GS، واحد های گلوتنین با وزن مولکولی بالا; 2gM, 2g-Mixograph; Z-arm, micro Z-arm Mixer; ANOVA, analysis of variance; HMW-GS, high molecular weight glutenin subunits; LMW-GS, low molecular weight glutenin subunits; SE-HPLC, size-exclusion high-performance liquid chromatography; %UPP, apparent unext
Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread
Keywords: HMW-GS، واحد های گلوتنین با وزن مولکولی بالا; CSB, northern-style Chinese steamed bread; DT, farinograph development time; Ext, extensograph extensibility; FPC, flour protein content; HMW-GS, high molecular weight glutenin subunits; LMW-GS, low molecular weight glutenin subunits; RP-HPLC, reversed-ph
Polymerization of glutenin during grain development in near-isogenic wheat lines differing at Glu-D1 and Glu-B1 in greenhouse and field
Keywords: HMW-GS، واحد های گلوتنین با وزن مولکولی بالا; Glutenin; Polymerization during grain development; High-Mr glutenin subunits; DAA, days after anthesis; Glu-B1, locus on chromosome 1B coding for HMW-GS; HMW-GS, high molecular weight glutenin subunits; Glu-D1, locus on chromosome 1D coding for HMW-GS; MW