Gluten proteins, gliadins and glutenins, play a key role in wheat quality. In the case of durum
wheat for pasta production, glutenins, especially the low molecular weight glutenin subunits …

The gluten strength and the composition of high-and low-molecular-weight glutenin subunits
(HMWGSs and LMWGSs) of fifty-one durum wheat genotypes were evaluated using sodium …

Landraces and old wheat cultivars display great genetic variation and constitute a valuable
resource for the improvement of modern varieties, especially in terms of quality. Gluten …

Background and objectives Genetic diversity of high‐molecular‐weight (HMW) glutenin
subunits is often used for wheat improvement because of its correlation with end‐use quality …

Wheat cultivars grown in North-India were evaluated for their protein characteristics using a
modified Osborne fractionation and SDS-PAGE. Gliadin and glutenin subunits and their …

Gluten strength is one of the factors that determine the end-use quality of durum wheat and
is an important breeding target for this crop. To characterize the quantitative trait loci (QTL) …

High molecular weight glutenin subunits plays an important role in conditioning the end-use
quality of wheat products. The aim of the study was to determine the composition of HMW …

High-molecular weight glutenin (HMWG) subunits are an important component of the gluten
protein complex in cereal grains and can influence the baking properties of wheat. The study …

The production of many food items processed from wheat grain relies on the use of high
gluten strength flours. As a result, about 80% of the allelic variability in the genes encoding …

Agricultural production system is extremely vulnerable to climate change, and this change
will heavily affect the grain yields, thereby threating the food security worldwide. People from …