High and low molecular weight gluten in subunit alleles of historic and modern australian wheat varieties and their effect on dough rheology

Research output: Other contribution to conferenceAbstract

Abstract

Gluten is composed of glutenin and gliadin fractions. Among them, glutenin is the major protein fraction contributing to gluten functionality and is further comprised of high and low molecular weight glutenin subunits (HMW-GS and LMW-GS). The percentage of HMW-GS and LMW-GS is variety dependent and genetically controlled. Therefore, the knowledge of allelic composition of HMW-GS and LMW-GS is very important for breeding varieties of desirable quality traits. The aim of this study was to identify the allelic composition of HMW-GS and LMW-GS of Australian wheat varieties and also to investigate the effects of changes in composition of HMW-GS and LMW-GS and quantity of glutenin and gliadin fractions on dough quality of old and modern wheat varieties.
Original languageEnglish
Pages53
Number of pages1
Publication statusPublished - 12 Sep 2018
Event68th Australasian Grain Science Conference - Charles Sturt University, Wagga Wagga, Australia
Duration: 10 Sep 201813 Sep 2018
https://www.ausgrainscience.org.au/wp-content/uploads/Conference2018/Booklet-2018.pdf (Conference booklet)

Conference

Conference68th Australasian Grain Science Conference
Abbreviated titleGrain Science Transforming our Future
CountryAustralia
CityWagga Wagga
Period10/09/1813/09/18
Internet address

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