The characterisation and mapping of a family of LMW-gliadin genes: effects on dough properties and bread volume.

doi:10.1007/s00122-002-1091-1

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Article

The characterisation and mapping of a family of LMW-gliadin genes: effects on dough properties and bread volume.

TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik - 1 Feb 2003

Clarke Bryan C, Phongkham Tanya, Gianibelli Maria Cristina, Beasley Helen, Bekes Ferenc

Abstract excerpt

Analysis of a cDNA library from wheat cv Wyuna endosperm, indicated a significant size and sequence variation among seed-endosperm protein genes. In this study, a family of low-molecular-weight seed protein genes are analysed that are related to the gliadins and the low-molecular-weight glutenin subunits. Sequence analysis and comparison of these proteins showed that they are closely related to a 17-kDa protein...

Topics

Amino Acid Sequence
Base Sequence
Bread
Chromosome Mapping
Cloning, Molecular
DNA, Complementary
Electrophoresis, Polyacrylamide Gel
Escherichia coli
Expressed Sequence Tags
Genes, Plant

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Gliadin

Glutens

Molecular Sequence Data

Molecular Weight

Plant Proteins

Plasmids

Polymorphism, Single Nucleotide

Protein Structure, Tertiary

Source

Open in PubMed

Identifiers

PMID: 12595991
DOI: 10.1007/s00122-002-1091-1

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