The utility of mining DNA sequence data to understand the structure and expression of cereal prolamin genes is demonstrated by the identification of a new class of wheat prolamins. This previously unrecognized wheat prolamin class, given the name d-gliadins, is the most direct ortholog of barley c3-hordeins. Phylogenetic analysis shows that the orthologous d-gliadins and c3-hordeins form a distinct prolamin branch that existed separate from the c-gliadins and c-hordeins in an ancestral Triticeae prior to the branching of wheat and barley. The expressed d-gliadins are encoded by a single gene in each of the hexaploid wheat genomes. This single d-gliadin/c3-hordein ortholog may be a general feature of the Triticeae tribe since examination of ...
The isolation and characterisation by DNA sequencing of two different low molecular weight glutenin...
The polypeptides specified by mRNAs hybridizing to several wheat storage protein cDNAs were determin...
Wheat is the first and the most important grain of the world and its bakery property is due to glute...
The utility of mining DNA sequence data to understand the structure and expression of cereal prolami...
<div><p>The utility of mining DNA sequence data to understand the structure and expression of cereal...
Wild barley (Hordeum spontaneum) and the wild diploid wheat Triticum boeoticum were possibly the fir...
A survey and analysis is made of all available ω-gliadin DNA sequences including ω-gliadin genes wit...
Gliadins are the major components of storage proteins in wheat grains, and they play an essential ro...
Wheat Gli-2 loci encode complex groups of α-gliadin prolamins that are important for breadmaking, bu...
<div><p>Gliadins are the major components of storage proteins in wheat grains, and they play an esse...
α-Gliadins are a major group of gluten proteins in wheat flour that contribute to the end-use proper...
The most abundant seed storage proteins of wheat are gliadins and glutenins. Gliadins, including alp...
The most abundant seed storage proteins of wheat are gliadins and glutenins. Gliadins, including ...
Abstract A survey and analysis is made of all available ω-gliadin DNA sequences including ω-gliadin ...
Very recently, the genome of the modern durum wheat cv. Svevo was fully sequenced, and its assembly ...
The isolation and characterisation by DNA sequencing of two different low molecular weight glutenin...
The polypeptides specified by mRNAs hybridizing to several wheat storage protein cDNAs were determin...
Wheat is the first and the most important grain of the world and its bakery property is due to glute...
The utility of mining DNA sequence data to understand the structure and expression of cereal prolami...
<div><p>The utility of mining DNA sequence data to understand the structure and expression of cereal...
Wild barley (Hordeum spontaneum) and the wild diploid wheat Triticum boeoticum were possibly the fir...
A survey and analysis is made of all available ω-gliadin DNA sequences including ω-gliadin genes wit...
Gliadins are the major components of storage proteins in wheat grains, and they play an essential ro...
Wheat Gli-2 loci encode complex groups of α-gliadin prolamins that are important for breadmaking, bu...
<div><p>Gliadins are the major components of storage proteins in wheat grains, and they play an esse...
α-Gliadins are a major group of gluten proteins in wheat flour that contribute to the end-use proper...
The most abundant seed storage proteins of wheat are gliadins and glutenins. Gliadins, including alp...
The most abundant seed storage proteins of wheat are gliadins and glutenins. Gliadins, including ...
Abstract A survey and analysis is made of all available ω-gliadin DNA sequences including ω-gliadin ...
Very recently, the genome of the modern durum wheat cv. Svevo was fully sequenced, and its assembly ...
The isolation and characterisation by DNA sequencing of two different low molecular weight glutenin...
The polypeptides specified by mRNAs hybridizing to several wheat storage protein cDNAs were determin...
Wheat is the first and the most important grain of the world and its bakery property is due to glute...