glutenin


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glu·te·nin

(glū'tĕ-nin),
Any glutelin in the endosperm of wheat seeds; believed to be responsible for the viscoelastic properties of wheat dough.

glutenin

(gloot′ĭn-ĭn)
A protein, along with gliadin, that makes up gluten. One of its' properties is giving elasticity to bread doughs.
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References in periodicals archive ?
The subunits Ax1 and Ax[2.sup.*] HMW glutenin alleles are in Glu-A1, Bx17 + By18, Bx7 + By8, or By9 are in Glu-1B locus, and Dx5 + Dy10 are in Glu-1D locus, related to baking quality, on the other hand, AxNull, Bx6 + By8, and Dx2 + Dy12 are related to undesirable baking quality [5].
Molecular Characterization of an active wheat LMW glutenin gene and its relation to other wheat and barley prolamin genes.
Wheat glutenin genes inserted into other grains may lead to unique, healthful products impossible to make today.
tauschii derived primary SHWs also encoded both x and y-type alleles and offers possibility of these SHWs for the introduction of novel glutenin variability into elite bread wheat cultivars for different end use products.
High temperatures cause changes in the composition and quality of proteins, which are manifested through the reduction of the glutenin polymer size [6, 7, 14].
The aimofthisworkwas to studysomeofthe most important wheat allergen genes (Thioredoxin, Peroxiredoxin, Profilin, Triosephosphate-isomerase, Dehydrin, Glyceraldehyde-3phosphate-dehydrogenase, [alpha]/[beta] gliadin, low molecular weight glutenin GluB3-23 and Glutathione transferase genes) in a collection of wheat genotypes in order to look for allelic variations potentially related to a different allergenicity level useful in breeding programs.
Key Words: Grain yield; Germplasm; Glutenin; Quality; Wheat
This test revealed that some [F.sub.1] plants had the Glu-D1a glutenin subunits 1Dx2 and 1Dy12 from Langdon 1D(1A).
Characterization and Comparative Analysis of Wheat High Molecular Weight Glutenin Subunits by SDS-PAGE, RP-HPLC, HPCE, and MALDI-TOF-MS.
Separation of Gliadin and Glutenin from wheat flour: Gliadins were isolated from wheat flour by mixing 400mg of grinded flour with 2ml of 50% isopropanol.
Among wheat proteins, ?5-gliadin and high-molecular-weight glutenin subunits have been reported to be the major allergens.[1]