000			02808nab a22004097a 4500
001			G98815
003			MX-TxCIM
005			20211006082413.0
008			121211b |||p||p||||||| |z||| |
022			_a1095-9963 (Revista en electrónico)
022	0		_a0733-5210
024	8		_ahttps://doi.org/10.1016/j.jcs.2014.01.020
040			_aMX-TxCIM
100	1		_aRasheed, A.
245	0	0	_aWheat seed storage proteins: _b Advances in molecular genetics, diversity and breeding applications
260			_c2014
500			_aPeer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0733-5210
520			_aWheat seed storage proteins, especially glutenins and gliadins, have unique functional properties giving rise to a wide array of food products for human consumption. The wheat seed storage proteins, however, are also the most common cause of food-related allergies and intolerances, and it has become crucially important to understand their composition, variation and functional properties and interface this knowledge with the grain handling industry as well as the breeders. This review focuses on advances in understanding the genetics and function of storage proteins and their application in wheat breeding programs. These include: (1) The development and validation of high-throughput molecular marker systems for defining the composition and variation of low molecular weight glutenin subunits (LMW-GS) genes and a summary of the more than 30 gene-specific markers for rapid screening in wheat breeding programs; (2) The identification of more than 100 alleles of storage proteins in wild species provide candidate genes for future quality improvement; (3) The documentation of quality effects of individual LMW-GS and HMW-GS for improving end-use quality; and (4) The analysis of α-gliadin genes on chromosomes 6A and 6D with non-toxic epitopes as potential targets to develop less toxic cultivars for people with celiac disease. Genomic and proteomic technologies that will continue to provide new tools for understanding variation and function of seed storage proteins in wheat are discussed.
536			_aGlobal Wheat Program
546			_aEnglish
591			_aElsevier|CIMMYT Informa No. 1880
593			_aLucia Segura
594			_aINT2411
595			_aCSC
650	1	0	_aBread wheat
650	1	0	_aBreadmaking quality
650	1	0	_aCoeliac disease
650	1	0	_agliadins
650	1	0	_91137 _aGlutenins _gAGROVOC
700	1		_91980 _aAppels, R.
700	1		_aMahmood, T., _ecoaut. _91940
700	1		_aXianchun Xia, _ecoaut. _9377
700	1		_aYueming Yan, _ecoaut.
700	1		_aHe Zhonghu _gGlobal Wheat Program _8INT2411 _9838
773	0		_tJournal of Cereal Science _gv. 60, no. 1, p. 11?24
942			_cJA
999			_c30497 _d30497