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  • 1
    Electronic Resource
    Electronic Resource
    Simulation of kinetics of proliferating chemical systems
    Amsterdam : Elsevier
    Biosystems 7 (1975), S. 189-195 
    Details
    ISSN: 0303-2647
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0303-2647(75)90057-X
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    The low-molecular-weight glutenin subunit proteins of primitive wheats. I. Variation in A-genome species (1999)
    Springer
    Theoretical and applied genetics 98 (1999), S. 119-125 
    Details
    ISSN: 1432-2242
    Keywords: Key words Low-molecular-weight glutenin subunits ; A genome wheats ; Tris-Tricine PAGE ; Variation in genes by PCR
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract  A Tris-Tricine gel-electrophoresis system (Schaegger and von Jagow 1987), combined with a gradient gel, has been employed to provide an improved resolution of the B and C low-molecular-weight glutenin subunits (LMW-GSs) found in the endosperm of wheat grain. The gel system was used to document the variation in the gluten subunit proteins present in A-genome diploid wheats. The majority of LMW-GSs found in the A-genome diploid wheats were not present in normal bread wheats; the data suggest that they represent a rich source of new variation for the LMW-GSs which are considered to be very important in modulating wheat flour-processing properties. The analysis of variation in the nature of the LMW-GS genes, using PCR, demonstrated that the subclass of C-subunits assayed by primers from a previously published sequence did not show as much variation as the proteins. However, the data collected suggest that sufficient variation may exist in the LMW-GS genes of A-genome diploid wheats to use them as a source of genes for altering the flour-processing properties of hexaploid wheat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s001220051048
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    The low-molecular-weight glutenin subunit proteins of primitive wheats. IV. Functional properties of products from individual genes (1999)
    Springer
    Theoretical and applied genetics 98 (1999), S. 149-155 
    Details
    ISSN: 1432-2242
    Keywords: Key words Low-weight glutenin subunits ; Single proteins ; extensibility ; Dough properties
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract  Three genes encoding the low-molecular-weight glutenin subunits (LMW-GSs), LMWG-E2 and LMWG-E4, from A-genome diploid wheat species, and LMW-16/10 from a D-genome diploid wheat, were expressed in bacteria. The respective proteins were produced on a relatively large scale and compared with respect to their effects on flour-processing properties such as dough mixing, extensibility and maximum resistance; these are important features in the end-use of wheat for producing food products. The LMWG-E2 and LMWG-E4 proteins caused significant increases in peak resistance and mixing time, compared to the control, when incorporated into dough preparations. The LMWG-16/10 protein was qualitatively less effective in producing these changes. All three proteins also conferred varying degrees of decrease in dough breakdown. LMWG-E2 and LMWG-E4 caused significant increases in dough extensibility, and decreases in maximum resistance, relative to the control. LMW-16/10 did not show a significant effect on extensibility but showed a significant decrease in maximum resistance. The refinement of relating specific features of the structure of the LMW-GS genes to the functional properties of their respective proteins is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s001220051051
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  • 4
    Electronic Resource
    Electronic Resource
    Altered functional properties of tritordeum by transformation with HMW glutenin subunit genes (1999)
    Springer
    Theoretical and applied genetics 99 (1999), S. 851-858 
    Details
    ISSN: 1432-2242
    Keywords: Key words Tritordeum ; Transformation ; HMW glutenin subunits ; Seed protein engineering ; Dough functionality
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract  The high-molecular-weight (HMW) subunits of wheat glutenin are the major determinants of the gluten visco-elasticity that allows wheat doughs to be used to make bread, pasta and other food products. In order to increase the proportions of the HMW subunits, and hence improve breadmaking performance, particle bombardment was used to transform tritordeum, a fertile amphiploid between wild barley and pasta wheat, with genes encoding two HMW glutenin subunits (1Ax1 and 1Dx5). Of the 13 independent transgenic lines recovered (a transformation frequency of 1.4%) six express the novel HMW subunits at levels similar to, or higher than, those of the endogenous subunits encoded on chromosome 1B. Small-scale mixograph analysis of T2 seeds from a line expressing the transgene for 1Dx5 indicated that the addition of novel HMW subunits can result in significant improvements in dough strength and stability, thus demonstrating that transformation can be used to modify the functional properties of tritordeum for improved breadmaking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s001220051305
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  • 5
    Electronic Resource
    Electronic Resource
    Kinetic study of extracellular nuclease ofSerratia marcescens (1976)
    Springer
    Applied microbiology and biotechnology 2 (1976), S. 161-168 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The kinetic study of extracellular nuclease of the strainSerratia marcescens is reported. Mathematical description of a substrate inhibition observed in the DNA decomposition ofSerratia nuclease is given. By computer process, the following parameters of the kinetic model have been identified: Ks, Km and Vmax values characteristic of the noninhibited decomposition process and rate constants k1, k−1 and k2 of the elementary steps of the enzyme reaction. The effect of the temperature and pH on the reaction rate and specific rate constants has been studied. A new subtype of substrate inhibition is suggested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00930876
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  • 6
    Electronic Resource
    Electronic Resource
    Transformation of pasta wheat (Triticum turgidum L. var. durum) with high-molecular-weight glutenin subunit genes and modification of dough functionality (1999)
    Springer
    Molecular breeding 5 (1999), S. 377-386 
    Details
    ISSN: 1572-9788
    Keywords: Triticum turgidum L. var. durum ; pasta wheat ; transformation ; seed protein modification ; flour quality improvement
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Particle bombardment has been used to transform three cultivars (L35, Ofanto, Svevo) and one breeding line (Latino × Lira) of durum wheat (Triticum turgidum L. var. durum). These varieties were co-transformed with plasmids containing selectable and scorable marker genes (bar and uidA) and plasmids containing one of two high-molecular-weight (HMW) glutenin subunit genes (encoding subunits 1Ax1 or 1Dx5). Ten independent transgenic lines were recovered from 1683 bombarded scutella (transformation efficiency thus 0.6%). Five lines expressed either subunit 1Dx5 or 1Ax1 at levels similar to those of endogenous subunits encoded on chromosome 1B. To identify the effects of the transgenes on the functional properties of grain, three lines showing segregation for transgene expression were used to isolate sibling T2 plants which were null or positive for the transgene product. Analysis of these plants using a small-scale mixograph showed that expression of the additional subunits resulted in increased dough strength and stability, demonstrating that transformation can be used to modify the quality of durum wheat for bread and pasta making.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1009681321708
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