The characterisation and mapping of a family of LMW-gliadin genes: effects on dough properties and bread volume

@article{Clarke2002TheCA,
  title={The characterisation and mapping of a family of LMW-gliadin genes: effects on dough properties and bread volume},
  author={Bryan Charles Clarke and Tanya Phongkham and M. Cristina Gianibelli and Helen L. Beasley and Ferenc B{\'e}k{\'e}s},
  journal={Theoretical and Applied Genetics},
  year={2002},
  volume={106},
  pages={629-635}
}
Analysis of a cDNA library from wheat cv Wyuna endosperm, indicated a significant size and sequence variation among seed-endosperm protein genes. In this study, a family of low-molecular-weight seed protein genes are analysed that are related to the gliadins and the low-molecular-weight glutenin subunits. Sequence analysis and comparison of these proteins showed that they are closely related to a 17-kDa protein from barley, ε hordein, which plays a role in beer foam stability in the brewing… CONTINUE READING
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