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.
|Number of pages||1|
|Publication status||Published - 12 Sep 2018|
|Event||68th Australasian Grain Science Conference - Charles Sturt University, Wagga Wagga, Australia|
Duration: 10 Sep 2018 → 13 Sep 2018
https://www.ausgrainscience.org.au/wp-content/uploads/Conference2018/Booklet-2018.pdf (Conference booklet)
|Conference||68th Australasian Grain Science Conference|
|Abbreviated title||Grain Science Transforming our Future|
|Period||10/09/18 → 13/09/18|
Riaz, Q. T. A., Florides, C., Bekes, F., Farahnaky, A., Pleming, D., Majzoobi, M., Eastwood, R., & Blanchard, C. (2018). High and low molecular weight gluten in subunit alleles of historic and modern australian wheat varieties and their effect on dough rheology. 53. Abstract from 68th Australasian Grain Science Conference, Wagga Wagga, Australia.