Skip to main content

Table 2 Bin location of gliadin proteins and effect on rheological parameters if absent in deletion lines.

From: Removing celiac disease-related gluten proteins from bread wheat while retaining technological properties: a study with Chinese Spring deletion lines

 

mAb

 

Rheological parameters

Gliadin protein bands in CS

Glia-α9

Glia-α20

Bin location

Total protein in flour (%)

DDTa (min)

BWPRb (%)

T1/2c (sec)

GMPd volume (μl/mg)

Particle surface area (D3,2) (μm)

1

yes

yes

1DS5-0.70–1.00

0

0

+

0

+

0

2

yes

yes

1DS5-0.70–1.00

0

0

+

0

+

0

3

yes

no

1DS5-0.70–1.00

0

0

+

0

+

0

4

yes

no

1DS5-0.70–1.00

0

0

+

0

+

0

5

yes

no

1BSsat0.50–1.00

0

0

+

0

-

-

6

yes

no

1AS3-0.86–1.00

+

+

+

+

+

0

7

no

yes

6DS4-0.79–0.99

+

+

+

-

-

-

8

yes

yes

6DS4-0.79–0.99

+

+

+

-

-

-

9

yes

yes

6DS4-0.79–0.99

+

+

+

-

-

-

10

yes

no

6DS4-0.79–0.99

+

+

+

-

-

-

11

yes

yes

6AS-0.35–1.00

+

0

++

--

+

++

12

no

yes

6AS-0.35–1.00

+

0

++

--

+

++

Chinese Spring wild type

0

0

0

0

0

0

  1. Protein bands are numbered as shown in Figure 6 and their bin location is determined. Bin location is linked to rheological parameters. Results are compared to Chinese Spring, which is set at "0". "+" in cell means value is up to 50% higher. "++" in cell means value is between 50 to100% higher. "-" in cell means values is up to 50% lower. "--" in cell means value is between 50 to100% lower. "Yes" or "no" in cell means the reaction with the mAb.
  2. aDough development time
  3. bBand Width at Peak Resistance
  4. cFlow-relaxation half time
  5. dGlutenin Macro Polymer