Fait partie de [OMA81]

2008 - 481 p.
p. 119-122

Considerations about the effect of incorporation of two rare LMW-GS in durum wheat in comparison to bread wheat doughs

Ferrante P., Gianibelli M.C., Larroque O., Lafiandra D., Masci S.

In the present work we investigated the functional properties of two unusual LMW-GS, an i-type LMW-GS and a modified y-gliadin with an additional cysteine located at the beginning of the repetitive domain, corresponding to a C type LMW-GS (Ferrante et al., 2006). Each of the polypeptides was purified from bacterial cells in which they were heterologously expressed, incorporated using a 2-g Mixograph into durum and bread wheat doughs, and their effects on the mixing behaviour of the reconstituted doughs evaluated.

Mots-clés    

BLE DUR, BLE TENDRE, GLUTENINE, PATE DE CUISSON, PEPTIDE, TRITICUM AESTIVUM, TRITICUM DURUM

Citer cet article    

Ferrante P., Gianibelli M.C., Larroque O., Lafiandra D., Masci S. Considerations about the effect of incorporation of two rare LMW-GS in durum wheat in comparison to bread wheat doughs. In : Molina-Cano J.L. (ed.), Christou P. (ed.), Graner A. (ed.), Hammer K. (ed.), Jouve N. (ed.), Keller B. (ed.), Lasa J.M. (ed.), Powell W. (ed.), Royo C. (ed.), Shewry P. (ed.), Stanca A.M. (ed.). Cereal science and technology for feeding ten billion people: genomics era and beyond. Zaragoza : CIHEAM / IRTA, 2008. p. 119-122. (Options Méditerranéennes : Série A. Séminaires Méditerranéens; n. 81). Meeting of the Eucarpia Cereal Section, 2006/11/13-17, Lleida (Spain). http://om.ciheam.org/om/pdf/a81/00800818.pdf