Influence of high-molecular-weight glutenin subunit composition at Glu-A1 and Glu-D1 loci 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-A1 and Glu-D1 loci on secondary and micro structures of gluten in wheat (Triticum aestivum L.)

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作者：Xuejun Li ^{xuejun@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Tianhong Liu ^{liutianhong@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Lijun Song ^{1639524496@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Heng Zhang ^{1251844437@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} ; Xin Gao ; ^{bestgaoxin@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author}
关键词：Wheat glutenin subunits ; Glu-A1 and Glu-D1 ; Secondary structure of gluten ; Micro structure ; Dough rheological behaviour
刊名：Food Chemistry
出版年：2016
出版时间：15 December 2016
年：2016
卷：213
期：Complete
页码：728-734
全文大小：1071 K

文摘

•: HMW glutenin subunit composition at Glu-A1 and Glu-D1 affected secondary and micro structures of gluten.
•: The content of β-sheets and disulfide bonds in gluten positively correlated to the rheological properties of wheat dough.
•: The absence of Ax subunit decreased the protein content and gave larger apertures in the micro structure of gluten.
•: Dx5 with an extra cysteine gave more cross-links in the micro structure of gluten.