avenin/harilik nisu

Link salvestatakse lõikelauale

ArtiklidKliinilistes uuringutesPatendid

Valige sortimise tüüp

7 tulemused

Transformation of common wheat (Triticum aestivum L.) with avenin-like b gene improves flour mixing properties.

Ainult registreeritud kasutajad saavad artikleid tõlkida

Logi sisse

Avenin-like b proteins may contribute to the viscoelastic properties of wheat dough via inter-chain disulphide bonds, due to their rich cysteine residues. In order to clarify the effect of the avenin-like b proteins on the functional properties of wheat flour, the functional and biochemical

Overexpression of avenin-like b proteins in bread wheat (Triticum aestivum L.) improves dough mixing properties by their incorporation into glutenin polymers.

Ainult registreeritud kasutajad saavad artikleid tõlkida

Logi sisse

Avenin-like b proteins are a small family of wheat storage proteins, each containing 18 or 19 cysteine residues. The role of these proteins, with high numbers of cysteine residues, in determining the functional properties of wheat flour is unclear. In the present study, two transgenic lines of the

Genetic characterization of cysteine-rich type-b avenin-like protein coding genes in common wheat.

Ainult registreeritud kasutajad saavad artikleid tõlkida

Logi sisse

The wheat avenin-like proteins (ALP) are considered atypical gluten constituents and have shown positive effects on dough properties revealed using a transgenic approach. However, to date the genetic architecture of ALP genes is unclear, making it impossible to be utilized in wheat breeding. In the

Effects of an Additional Cysteine Residue of Avenin-like b Protein by Site-Directed Mutagenesis on Dough Properties in Wheat (Triticum aestivum L.).

Ainult registreeritud kasutajad saavad artikleid tõlkida

Logi sisse

Avenin-like b protein is rich in cysteine residues, providing the possibility to form intermolecular disulfide bonds and then participate in glutenin polymerization. Site-directed mutagenesis was adopted to produce mutant avenin-like b gene encoding mutant avenin-like b protein, in which one

Genetic diversity of avenin-like b genes in Aegilops tauschii Coss.

Ainult registreeritud kasutajad saavad artikleid tõlkida

Logi sisse

Avenin-like storage proteins influence the rheological properties and processing quality in common wheat, and the discovery of new alleles will benefit wheat quality improvement. In this study, 13 avenin-like b alleles (TaALPb7D-A-M) were discovered in 108 Aegilops tauschii Coss. accessions. Ten

Isolation and characterization of an endosperm-specific promoter from wheat (Triticum aestivum L.).

Ainult registreeritud kasutajad saavad artikleid tõlkida

Logi sisse

Genes coding for avenin-like proteins (ALP) represent a new family of wheat storage protein genes. To find a wheat endosperm-specific promoter, a 1644-bp fragment upstream of the ALP type-B gene (GenBank accession number JN622144) was isolated. The important promoter elements of the ALP type-B gene

Thioredoxin reduction alters the solubility of proteins of wheat starchy endosperm: an early event in cereal germination.

Ainult registreeritud kasutajad saavad artikleid tõlkida

Logi sisse

A KCl-soluble, albumin/globulin fraction of wheat (Triticum aestivum L.) starchy endosperm was further separated into a methanol-insoluble fraction that contained metabolic proteins and a methanol-soluble fraction that contained "chloroform-methanol" or CM-like proteins. Reduction of the disulfide

Liitu meie
facebooki lehega

Herbal & Natural Medicine

Kõige täiuslikum ravimtaimede andmebaas, mida toetab teadus

Töötab 55 keeles
Taimsed ravimid, mida toetab teadus
Maitsetaimede äratundmine pildi järgi
Interaktiivne GPS-kaart - märgistage ürdid asukohas (varsti)
Lugege oma otsinguga seotud teaduspublikatsioone
Otsige ravimtaimi nende mõju järgi
Korraldage oma huvisid ja hoidke end kursis uudisteuuringute, kliiniliste uuringute ja patentidega

Sisestage sümptom või haigus ja lugege ravimtaimede kohta, mis võivad aidata, tippige ürdi ja vaadake haigusi ja sümptomeid, mille vastu seda kasutatakse.
* Kogu teave põhineb avaldatud teaduslikel uuringutel