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