glutenin/secale cereale

We generated and characterized transgenic rye synthesizing substantial amounts of high-molecular-weight glutenin subunits (HMW-GS) from wheat. The unique bread-making characteristic of wheat flour is closely related to the elasticity and extensibility of the gluten proteins stored in the starchy

This work reports the molecular characterisation of new alleles of the previously reported Glu-R1 locus. Wheat lines carrying the chromosome substitution 1R(1D), rye cultivars and related wild species were analysed. Five new x-type and four y-type Glu-R1 glutenin subunits were isolated and

Wide hybrids can have novel traits or changed expression of a quantitative trait that their parents do not have. These phenomena have long been noticed, yet the mechanisms are poorly understood. High-molecular-weight glutenin subunits (HMW-GS) are seed storage proteins encoded by Glu-1 genes that

A triple (1AL.1RS/1BL.1RS/1DL.1RS) and three double (1AL.1RS/1BL.1RS, 1AL.1RS/1DL.1RS, 1BL.1RS/1DL.1RS) wheat-rye 1RS translocation stocks were isolated from a segregating population using the Gli-1, Tri-1 and Sec-1 seed proteins as genetic markers. These stocks carried 42 chromosomes and formed the

Wheat high molecular weight glutenin subunits (HMW-GS) 1Bx14 and 1By15 isolated by preparative SDS-PAGE are used as antigen to immunize BALB/c mice. Subcutaneous inoculation of the antigen is performed. The intra-peritoneal injection is completed 3 days before fusion with myeloma cell (SP2/0) via

Wheat is an essential element in our nutrition but one of the most important food allergen sources. Wheat allergic patients often suffer from severe gastrointestinal and systemic allergic reactions after wheat ingestion. In this study, we report the molecular and immunological characterization of a

Wheat (Triticum aestivum L.) flour properties necessary for optimal tortilla production have not been identified. Transgenic wheats (Triticum aestivum L.) overexpressing high molecular weight glutenin subunit (HMW-GS) 1Dy10 were used to make tortilla and their quality was evaluated. The level of

Wheat (Triticum aestivum L.) breeders world-wide have used rye (Secale cereale L.) as a source of genes for agronomic improvement. The 1BL/1RS wheat-rye chromosomal translocation derived from the Russian cultivars 'Kavkaz' and 'Aurora' has been among the most common means of accessing useful rye

Three years after beginning employment at a bakery, a 32-year-old Japanese man began experiencing acute asthma exacerbations after exposure to rye flour. Antigen-specific serum IgE antibodies were detected to the albumin and globulin, gliadin, prolamin, and glutenin protein fractions of rye flour

Impact of water extractable arabinoxylan from rye bran on frozen steamed bread dough quality was investigated in terms of the bread characteristics, ice crystallization, yeast activity as well as the gluten molecular weight distribution and glutenin macropolymer content in the present study. Results

CONCLUSIONS This study provides a link between a de novo gene and novel phenotype in wheat-rye hybrids that can be used as a model for induced de novo genetic variation. Wide hybridization can produce de novo DNA variation that may cause novel phenotypes. However, there is still a lack of specific