Heat stress and genotype affect the glutenin particles of the glutenin macropolymer-gel fraction
- 31 July 2005
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 42 (1) , 69-80
- https://doi.org/10.1016/j.jcs.2005.01.005
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- The low-molecular-weight glutenin subunits of wheat glutenJournal of Cereal Science, 2004
- Molecular and biochemical impacts of environmental factors on wheat grain development and protein synthesisJournal of Cereal Science, 2003
- Understanding the link between GMP and dough: from glutenin particles in flour towards developed doughJournal of Cereal Science, 2003
- Glutenin Macropolymer: a Gel Formed by Glutenin ParticlesJournal of Cereal Science, 2003
- Size Characterisation of Glutenin Polymers by HPSEC-MALLSJournal of Cereal Science, 2001
- Understanding the structure and properties of gluten: An overviewPublished by Royal Society of Chemistry (RSC) ,2000
- Ultrastructure of Developing Hard and Soft Red Winter Wheats After Air‐ and Freeze‐Drying and Its Relationship to Endosperm TextureCereal Chemistry Journal, 1997
- Effect of Heat Shock During Grain Filling on the Gluten Protein Composition of Bread WheatJournal of Cereal Science, 1996
- New Data Supporting High Mr Glutenin Subunit 5 as the Determinant of Quality Differences among the Pairs 5 + 10 vs. 2 + 12Journal of Cereal Science, 1993
- Extraction and fractionation of wheat flour proteinsJournal of the Science of Food and Agriculture, 1982