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Seed Storage Protein Profiling-A Measure of Wheat Bread Making Quality (Paperback)
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Seed Storage Protein Profiling-A Measure of Wheat Bread Making Quality (Paperback)
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Wheat is one of the most important domesticated crops grown around
the world. Wheat seed storage proteins represent an important
source of energy in wheat, being involved in determination of bread
making quality. Seed storage proteins are traditionally classified
as gliadins and glutenins. Glutenins are divided into low molecular
weight glutenin subunits (LMW-GS), 30-50KDa and high molecular
weight glutenin subunits (HMW-GS), 80-120KDa. HMW-GSs are encoded
at genes Glu-A1, Glu-B1 and Glu-D1. Although HMW-GSs only occupy
around 10% of wheat seed storage proteins, they play a major role
in bread making quality. A single hexaploid variety could contain 6
HMW-GSs. Protein profiling is the most effective tool for studying
the genetic diversity of HMW-GS in wheat varieties.The objective of
this study was to perform the protein profiling of wheat HMW-GSs of
21 Pakistan's wheat varieties. Different allelic combinations of
Glu-1 loci were identified. At Glu-A1 locus,2*, at Glu-B1
locus,17+18 and 7+8 and Glu-D1 locus,2+12 alleles were dominant in
21 experimental wheat varieties.
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