Number and allelic type of subunits have been reported to affect bread-making quality through their effect on the amount of large-sized glutenin polymer. Improvement in technological quality of wheat flour can be obtained by increasing the number of genes actively expressing HMW-GS or modifying the allelic composition of HMW-GS. The introduction of HMW-GS genes from wild wheat progenitors in which genotypes expressing both x- and y-type subunits at the Glu-A1 locus are present, can be one approach to increase the number of glutenin subunits. This has been shown to have incidentally occurred in some Swedish bread wheat lines.
Isogenic bread wheat lines differing in number and type of high molecular weight glutenin subunits.
Margiotta B;
2000
Abstract
Number and allelic type of subunits have been reported to affect bread-making quality through their effect on the amount of large-sized glutenin polymer. Improvement in technological quality of wheat flour can be obtained by increasing the number of genes actively expressing HMW-GS or modifying the allelic composition of HMW-GS. The introduction of HMW-GS genes from wild wheat progenitors in which genotypes expressing both x- and y-type subunits at the Glu-A1 locus are present, can be one approach to increase the number of glutenin subunits. This has been shown to have incidentally occurred in some Swedish bread wheat lines.File in questo prodotto:
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