Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Life Sciences
Physicochemical Properties And End-Use Quality Of Wheat Starch As A Function Of Waxy Protein Alleles, W. Kim, J. W. Johnson, Robert A. Graybosch, C. S. Gaines
Physicochemical Properties And End-Use Quality Of Wheat Starch As A Function Of Waxy Protein Alleles, W. Kim, J. W. Johnson, Robert A. Graybosch, C. S. Gaines
United States Department of Agriculture-Agricultural Research Service / University of Nebraska-Lincoln: Faculty Publications
Soft wheat (Triticum aestivum L.) quality tests (milling and baking quality) and starch characteristics (amylose concentration, X-ray diffractograms, thermal properties and pasting properties) were determined for eight granule-bound starch synthase (GBSS: waxy protein) genotypes in a soft wheat background. Lines carrying two null alleles showed reduced amylose concentrations relative to those of single null and wild-type lines. Milling and baking quality traits were clearly different between waxy (triple null) and the other genotypes. Waxy lines showed the highest alkaline water retention (AWRC) capacity; even though, the protein concentration was not signicantly different from some double null and single null …
Quality Of Wheat Starch As A Function Of Waxy Protein Alleles, W. Kim, J. W. Johnson, Robert A. Graybosch, C. S. Gaines
Quality Of Wheat Starch As A Function Of Waxy Protein Alleles, W. Kim, J. W. Johnson, Robert A. Graybosch, C. S. Gaines
United States Department of Agriculture-Agricultural Research Service / University of Nebraska-Lincoln: Faculty Publications
Soft wheat (Triticum aestivum L.) quality tests (milling and baking quality) and starch characteristics (amylose concentration, X-ray diffractograms, thermal properties and pasting properties) were determined for eight granule-bound starch synthase (GBSS: waxy protein) genotypes in a soft wheat background. Lines carrying two null alleles showed reduced amylose concentrations relative to those of single null and wild-type lines. Milling and baking quality traits were clearly different between waxy (triple null) and the other genotypes. Waxy lines showed the highest alkaline water retention (AWRC) capacity; even though, the protein concentration was not significantly different from some double null and single null …