Conformational differences between two wheat (Triticum aestivum) 'high-molecular-weight' glutenin subunits are due to a short region containing six amino acid differences (original) (raw)

This study explores the conformational differences between two high-molecular-weight glutenin subunits in wheat (Triticum aestivum), specifically focusing on the effects of a short segment containing six amino acid variations. It provides insights into how these structural discrepancies can influence dough quality and the underlying biochemical interactions. Experimental results suggest the role of specific amino acid arrangements in determining the quality associated with different glutenin alleles.