The allelic composition at five glutenin loci was assessed by one-dimensional sodium dodecyl sulphate polyacrylamide gel electrophoresis (1D SDS-PAGE) on a set of 155 landraces (from 21 Mediterranean countries) and 18 representative modern varieties. Gluten strength was determined by SDS-sedimentation on samples grown under rainfed conditions during 3 years in north-eastern Spain. One hundred and fourteen alleles/banding patterns were identified (25 at and 89 at / loci); 0·85 of them were in landraces at very low frequency and 0·72 were unreported. Genetic diversity index was 0·71 for landraces and 0·38 for modern varieties. All modern varieties exhibited medium to strong gluten type with none of their 13 banding patterns having a significant effect on gluten-strength type. Ten banding patterns significantly affected gluten strength in landraces. Alleles (band 20), (band 6), (bands 6 + 11), (bands 2 + 4+15 + 19) and (band 12) significantly increased the SDS-value, and their effects were associated with their frequency. Two alleles, (band 5) and (null), significantly reduced gluten strength, but only the effect of the latter locus could be associated with its frequency. Only three rare banding patterns affected gluten strength significantly: (band 7), found in six landraces, had a negative effect, whereas banding patterns 2 + 4+14 + 15 + 18 and 2 + 4+15 + 18 + 19 at had a positive effect. Landraces with outstanding gluten strength were more frequent in eastern than in western Mediterranean countries. The geographical pattern displayed from the frequencies of is discussed.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4003854 | PMC |
| http://dx.doi.org/10.1017/S0021859613000117 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Charting the Path: Psychological Factors and Diet Adherence in Adolescents With Celiac Disease.
Cureus
November 2024
4th Department of Pediatrics, Aristotle University of Thessaloniki, Thessaloniki, GRC.
Introduction Adolescence is a pivotal time for individuals with celiac disease (CD), presenting a host of psychosocial challenges. Managing a strict gluten-free diet (GFD) while forming self-identity, striving for autonomy, and navigating social relationships significantly impacts adolescents with CD. The present pilot study investigates the impact of psychological factors on behavioral and dietary responses in adolescents with CD, utilizing repeated measures over time.
View Article and Find Full Text PDFArticle Synopsis
- Chloral hydrate is a sedative used mainly in children for procedures like dental sedation and can be adapted for different patient needs due to a lack of commercially available age-appropriate forms.
- Researchers created a customizable oral liquid formulation of chloral hydrate using a suspending vehicle called PCCA SuspendIt, which is free from sugar, dyes, and gluten, to improve dosing accuracy for both pediatric and adult patients.
- The study aimed to develop and validate a stability-indicating assay using ultra-high-performance liquid chromatography (UPLC) to ensure the chemical stability of chloral hydrate at varying concentrations.
Discrimination of wheat gluten quality utilizing terahertz time-domain spectroscopy (THz-TDS).
Spectrochim Acta A Mol Biomol Spectrosc
March 2025
College of Medical Information, Chongqing Medical University, Chongqing 400016, China; Luzhou Vocational and Technical College, Sichuan, Luzhou 646000, China. Electronic address:
Wheat is an important food crop in the world, and wheat gluten quality is one of the important standards for judging the use of wheat. In this study, a combination of chemometric and machine learning methods based on THz-TDS were used to identify three different gluten wheats (high gluten, medium gluten, and low gluten). After collecting the time-domain spectral information of the samples, the frequency-domain spectra, refractive index spectra and absorption coefficient spectra of the samples were obtained by calculating the optical parameters.
View Article and Find Full Text PDFEffects of wheat cultivar, bran concentration and endoxylanase on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough.
Int J Biol Macromol
December 2024
College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
Globally, it is challenging to promote the market of whole wheat product due to its undesirable product quality issues. To overcome this remarkable challenge, this research was to work on the constructive strategies for mitigating the negative impact of wheat bran. As such, the objective of this research was to investigate how the wheat cultivar, bran concentration and endoxylanase affected dough thermomechanical properties, viscoelasticity and microstructure by a combined use of mixolab, rheometry, scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM).
View Article and Find Full Text PDFEffects of soybean insoluble dietary fiber and CaCl on the structure and properties of low-moisture extruded products.
J Sci Food Agric
February 2025
College of Food Engineering, Harbin University of Commerce, Harbin, China.
Background: Texturized vegetable protein is currently a leading alternative to animal meat. This study examined the effects of soybean insoluble dietary fiber (SIDF) (0% to 20%) and CaCl (0% to 1%) on the structure and properties of extruded products made from a soybean protein isolate-wheat gluten (SPI-WG) composite.
Results: The study showed that SIDF (4% to 8%) increased the viscosity of extruded products, enhanced their specific mechanical energy, and improved their rehydration rate and tensile strength compared with a control group.
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!