English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Wheat glutenins containing high and low molecular weight glutenin subunits (HMW-GS and LMW-GS) are the major determinants of wheat gluten quality. In this study, the recently developed reversed-phase ultra-performance liquid chromatography (RP-UPLC) was used to study the synthesis and accumulation patterns of glutenins during grain development of four Chinese bread wheat cultivars with different gluten quality. Developing grains were collected based on thermal times from 150 °Cd to 750 °Cd at 100 °Cd intervals, and the content of glutenin subunits and their accumulation patterns were determined by RP-UPLC as well as sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The results showed that HMW-GS and LMW-GS synthesis were initiated currently at 250 °Cd and they displayed a gradually upregulated expression. All the HMW-GS can be detected at 250 °Cd, earlier than LMW-GS. Different glutenin subunits and genotypes showed clear accumulation diversity during grain development. Particularly, 1Dx5 + 1Dy10 in the cultivar Gaocheng 8901 and Zhongyou 9507 with superior dough properties were accumulated faster at early stages than 1Dx2 + 1Dy12 in Jingdong 8 and Zhengmai 9023 with poor dough quality, suggesting that faster accumulation rate of glutenin proteins at the early stages of grain development may contribute to the formation of superior gluten structure and dough quality

cereal research communications

Synthesis and accumulation of glutenin subunits during grain development in bread wheat as revealed by reversed-phase ultra-performance liquid chromatography (RP-UPLC)