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United States Department of Agriculture

Agricultural Research Service

Title: Pcr Amplification and DNA Sequencing of High Molecular Weight Glutenin Subunits 43 and 44 from Triticum Tauschii Accession Ta2450

Authors
item Tilley, Michael
item Bean, S - KANSAS STATE UNIVERSITY
item Seib, P - KANSAS STATE UNIVERSITY
item Sears, R - KANSAS STATE UNIVERSITY
item Lookhart, George

Submitted to: Symposium Proceedings
Publication Type: Proceedings
Publication Acceptance Date: July 31, 2000
Publication Date: December 4, 2000
Citation: Tilley, M., Bean, S.R., Seib, P.A., Sears, R.G., Lookhart, G.L. 2000. PCR amplification and DNA sequencing of high molecular weight glutenin subunits 43 and 44 from triticum tauschii accession TA2450. Symposium Proceedings. Pages 105-108 in: Wheat Gluten: Proc. Int. Workshop on Gluten Proteins, 7th. P. R. Shewry and A. S. Tatham, eds. RSC Press: London

Interpretive Summary: Proceedings of the Gluten 2000 Workshop, Bristol, United Kingdom, April 2- 6, 2000.

Technical Abstract: Bread wheat (Triticum aestivum) is the result of natural combination of three wild grasses. One of these grasses Triticum tauschii is a useful source of insect and disease resistance properties that can be introduced into bread wheat by conventional breeding techniques. Triticum tauschii may also be a source of flour proteins that make up gluten. The flour gluten proteins, high molecular weight glutenin subunits (HMW-GS), that have the most impact upon bread quality come from Triticum tauschii. We examined the HMW-GS proteins from Triticum tauschii to see how similar they are to the proteins in bread wheat. The proteins of Triticum tauschii are very similar, confirming the idea that we may be able to improve bread quality with these proteins.

Last Modified: 9/21/2014
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