High-molecular-weight glutenin subunits (HMW-GSs) are storage proteins present in the
starchy endosperm cells of wheat grain. Encoding the synthesis of HMW-GS, the Glu-1 loci …

The high The high-and low-molecular-weight glutenin subunits are major contributors to
dough strength and elasticity, through their influence on glutenin polymer structure. The …

The simplicity with which gluten can be purified from flour by waterwashing made it one of
the first proteins to be isolated in reasonably pure form. This achievement was first reported …

Sequencing of a BAC clone encompassing the Glu-B1 locus in Glenlea, revealed a 10.3 Kb
segmental duplication including the Bx7 gene and flanking an LTR retroelement. To better …

Increased expression of the high molecular weight glutenin subunit (HMW-GS) Bx7 is
associated with improved dough strength of wheat (Triticum aestivum L.) flour. Several …

This book reviews current knowledge about the composition and functional properties of the
gluten proteins, commencing with an introductory chapter that is designed to set the scene …

Wheat is one of the most important staple food crops of the world, and continuous genetic
improvement is vital to meet the demands of the rapidly growing world population …

The current essential therapy of celiac disease is a strict adherence to a gluten-free diet.
Besides food products that are naturally gluten-free,“very low gluten” and “glutenfree” bakery …

High molecular weight glutenin subunits play an important role in determining wheat dough
quality as they confer visco-elastic properties to the dough required for mixing and baking …

Historical wheat landraces are rich sources of genetic diversity offering untapped reservoirs
for broadening the genetic base of modern varieties. Using a 20K SNP array, we …