Advances in Food and Nutrition Research, Vol. 36 by Author Unknown


By Author Unknown

This name acknowledges the fundamental relationships among foodstuff technology and foodstuff and offers stories of issues in foodstuff in addition to foodstuff technology.

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Sample text

The clustering of points corresponding to different varieties in the R, versus PG plot suggests that another varietal characteristicis contributingto the variation in R,,,,. Application of the Payne HMW glutenin score shows that three varieties values than are predicted by the line of best fit that clearly have higher R, (Fig. 5), Timgalen (8), and Mexico 8156 (10). 5), and WW15 (5). , they do not have HMW glutenin subunits encoded by the 1A chromosome. This suggests that these varieties may be relatively deficient in HMW subunits.

Their insolubility in aqueous ethanol places them in the nonprolamin class. IV. GENETIC CONTROL Consideration of desirable physicochemical properties of wheat proteins, such as appropriate viscoelasticity, is one general objective of breeding varieties having optimum end-use characteristics. One of the areas wherein recent scientific progress has had the greatest impact in relation to this problem has been in identifying the chromosomal location of genes controlling the synthesis of different wheat proteins.

The amounts of the LMW (B and C) subunits are present in excess of the HMW (A) subunits in normal cultivars. , 1992). 2. As the ratio of HMW:LMW glutenin subunits increases, the molecular weight distribution curve shifts toward higher molecular weights, assuming the same DP distribution curve. Ewart (1990) has succinctly and critically reviewed the various theories of glutenin structure. In the rather original hypothesis of Kasarda et al. -2. _ c ! 65 ? 22. 2. These results and others are used to evaluate the intrinsic viscosity (c) and thus the viscosity-average molecular weight of the fraction by a calibration curve using proteins of independently measured molecular weights (d) (MacRitchie, 1988).

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