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Journal Article

Journal Article

Gluten polypeptides as useful genetic markers of dough quality in Australian wheats [Triticum aestivum]  [1990]

Metakovsky, E.V. (Vavilov Inst. of General Genetics, Moscow (USSR)); Wrigley, C.W.; Gupta, R.B. (Commonwealth Scientific and Industrial Research Organization, North Ryde (Australia). Div. of Plant Industry); Bekes, F. (South Australian Dept. of Agriculture, Glen Osmond. Waite Agricultural Inst.);

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Seed proteins of 28 Australian bread wheat cultivars were analysed by gel electrophoresis to indicate variations in the composition of their gliadins and glutenin polypeptides. Overall, gliadins and low-molecular-weight (LMW) subunits of glutenin controlled by group 1 chromosomes showed closest relationships with each other. LMW subunits were most highly correlated with dough resistance and extensibility. Gliadins controlled by chromosomes 6A and 6D also had highly significant relationships to dough resistance and extensibility, respectively. Among high-molecular-weight subunits of glutenin, however, only those controlled by chromosome 1B showed a significant relationship with resistance to dough extension.
From the journal
Australian Journal of Agricultural Research (Australia)
ISSN : 0004-9409

Bibliographic information

Language:
English
Type:
Summary
In AGRIS since:
1995
Volume:
41
Issue:
2
Start Page:
289
End Page:
306
All titles:
"Gluten polypeptides as useful genetic markers of dough quality in Australian wheats [Triticum aestivum]"@eng
Other:
"Summary (En)"
"7 fig., 4 tables, 57 ref."
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Bibliographic information

Language:
English
Type:
Summary
In AGRIS since:
1995
Volume:
41
Issue:
2
Start Page:
289
End Page:
306
All titles:
"Gluten polypeptides as useful genetic markers of dough quality in Australian wheats [Triticum aestivum]"@eng
Other:
"Summary (En)"
"7 fig., 4 tables, 57 ref."