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GrainGenes Reference Report: AOS-24-959

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Reference
AOS-24-959
Title
Effect of low molecular gluten subunits (LMW-GS) on dough rheological properties
Journal
Acta Botanica Boreali-Occidentalia Sinica
Year
2004
Volume
24
Pages
959-965
Author
Meng X
Shang X
Zhang G
Lu J
Shang L
Abstract
LMW-GSs from 19 spring wheat cultivars, which were mainly selected in Hexi corridor of Gansu Province in China, were mapped using one-dimensional SDS-polyacrylamide gel electrophoresis (SDS-PAGE). Different molecular weight of gluten subunits were noted using bovine serum albumin (67 kDa) and ovalbumin (43 kDa). About 32 LMW-GSs were recorded in the range from 35.2-60.5 kDs. The effects of LMW-GS on dough rheological properties measured by the Chopin Alveograph were determined using ANOVA and stepwise regression approaches. The various LMW-GSs showed difference effects on dough tenacity (P), extensibility (L) and dough strength (W). 35.2 kDa and 46.7 kDa LMW-GSs increased and 44.8 kDa LMW-GS decreased P significantly, while 44.2 kDa and 49.3 kDa LMW-GSs could improve and 52.7 kDa LMW-GS weakened the L value markedly. Dough strength (W) was influenced by 44.8 kDa, 52.7 kDa and 44.8 kDa, 52.7 kDa LMW-GSs, among them 44.8 kDa, 52.7 kDa LMW-GS which had positive effects on W. The 44.8 kDa, 52.7 kDa LMW-GSs just had significant negative effects on W
Keyword
agriculture
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