Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 343321
Title Heat stress and genotype affect the glutenin particles of the glutenin macropolymer-gel fraction
Author(s) Don, C.; Lookhart, G.; Naeem, H.; MacRitchie, F.; Hamer, R.J.
Source Journal of Cereal Science 42 (2005)1. - ISSN 0733-5210 - p. 69 - 80.
DOI https://doi.org/10.1016/j.jcs.2005.01.005
Department(s) Food Chemistry Group
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2005
Keyword(s) functional-properties - protein-composition - re-polymerization - wheat glutenin - dough - quality - depolymerization - polymers - subunits - flour
Abstract Genetic and environmental factors that affect the formation of glutenin macropolymer (GMP) particles were investigated by growing Lance 5+10, Lance 2+12, Warigal 5+10 and Warigal 2+12 lines under widely differing temperature regimes in greenhouse conditions. The GMP characteristics and mixing properties of flour extracted from mature wheat kernels were systematically studied. The amount of GMP is more sensitive to growing conditions than protein quantity. With the exception of severe heat stress conditions, 5+10 varieties produce larger glutenin particles than 2+12 varieties. The HMW/LMW ratio of GMP is lowered by heat stress, but glutenin particles become larger. In heat stress effects on dough mixing properties, glutenin particle size is more relevant than GMP quantity for dough development time; and GMP quantity is more relevant for band-width at peak resistance. A hyperaggregation model is used to explain how heat stress controls glutenin particle formation
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