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Results for “GLUTEN”

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[Aggregating ability of seed storage proteins from cereals differing in gluten quality].

The effects of pH, ionic strength, and medium composition on formation of macrocomplexes of seed storage proteins from wheat, rye, and barley have been studied. It has been found that various noncovalent interactions (electrostatic and hydrophobic interactions and hydrogen bonds) are involved in protein aggregation. Their combined action depends significantly on the biochemical nature of storage proteins and on the medium.

Edible Grain↗
PubMedDate not supplied

[Genetic control of the fluorescent sounding indices testing gluten quality].

The interactions of genes on 10 indices defined by fluorescent sound probe in the system of half-diallele crossings were studied. The indexes of hydrophobic interactions are controlled by additive-dominant system of genes. The epistatic interactions take place as well. Genetic properties of 10 cultivars and breeding forms of spring wheat were studied. The carriers of recessive alleles of breeding value were revealed.

Alleles↗