Influence of high-molecular-weight glutenin subunit composition at Glu-B1 locus on secondary and micro structures of gluten in wheat (Triticum aestivum L.)

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Influence of high-molecular-weight glutenin subunit composition at Glu-B1 locus on secondary and micro structures of gluten in wheat (Triticum aestivum L.)

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作者：Xin Gao ^{bestgaoxin@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Tianhong Liu ^{986083616@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Jing Yu ^{574430638@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Liqun Li ^{liliqunbangong@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Yi Feng ^{307741704@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Xuejun Li ; ^{xuejun@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author}
关键词：Wheat glutenin subunits ; Secondary structure of gluten ; Microstructure ; Dough rheological behavior
刊名：Food Chemistry
出版年：2016
出版时间：15 April 2016
年：2016
卷：197
期：part_PB
页码：1184-1190
全文大小：1324 K

文摘

•: HMW glutenin subunit composition at Glu-B1 affected secondary and micro structures of gluten.
•: The content of β-sheets in gluten positively correlated to the stability of wheat dough.
•: Bx14 + By15 and Bx17 + By18 gave distinguishing patterns of micro structure of gluten.