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The influence of high-molecular-weight subunits of glutenin from Triticum tauschii on flour quality of synthetic hexaploid wheat

✍ Scribed by Lagudah, Evans S.; Macritchie, Finlay; Halloran, Gerald M.

Book ID: 123019008
Publisher: Elsevier Science
Year: 1987
Tongue: English
Weight: 972 KB
Volume: 5
Category: Article
ISSN: 0733-5210
DOI: 10.1016/S0733-5210(87)80016-4

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## Abstract The high‐molecular‐weight glutenin subunits (HMW‐GS) of wheat gluten in their native form are incorporated into an intermolecularly disulfide‐linked, polymeric system that gives rise to the elasticity of wheat flour doughs. These protein subunits range in molecular weight from about 70K