## Abstract The highโmolecularโweight glutenin subunits (HMWโGS) of wheat gluten in their native form are incorporated into an intermolecularly disulfideโlinked, polymeric system that gives rise to the elasticity of wheat flour doughs. These protein subunits range in molecular weight from about 70K
Identification and molecular characterization of a large insertion within the repetitive domain of a high-molecular-weight glutenin subunit gene from hexaploid wheat
โ Scribed by R. D'Ovidio; D. Lafiandra; E. Porceddu
- Publisher
- Springer
- Year
- 1996
- Tongue
- English
- Weight
- 839 KB
- Volume
- 93
- Category
- Article
- ISSN
- 0040-5752
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๐ SIMILAR VOLUMES
Two high-molecular-weight subunit (HMWS) glutenin genes from the A and B genomes of the hexaploid bread wheat Triticum aestivum L. cv Cheyenne have been isolated and sequenced. Both of these genes are of the high Mr class (x-type) of HMW glutenins, and have not been previously reported. The entire s
## Abstract The solution structure of the central repetitive domain of high molecular weight (HMW) wheat gluten proteins has been investigated for a range of concentrations and temperatures using mainly smallโangle neutron scattering. A representative part of the repetitive domain (dB1) was studied