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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