Bread wheat (T. aestivum) variability: Phenotypic and genotypic data from 75 varieties

Autor: Mélanie Lavoignat, Emmanuelle Bancel, Hélène Rimbert, Sandrine Bagnon, Michaël Benigna, Alain Chassin, Sandrine Berges, Annie Faye, Emmanuel Heumez, Sibille Perrochon, Larbi Rhazi, Bernard Valluis, Flavie Souply, Marie Cécile Leroux, Pascal Giraudeau, Catherine Ravel

Publikováno v: Data in Brief, Vol 46, Iss , Pp 108807- (2023)

Most bread wheat is consumed after processing, which mainly depends on the quantity and quality of protein in the grain. Storage protein content and composition particularly influence the end use quality of milled grain products. Storage proteins are

Externí odkaz: https://doaj.org/article/4c0e85a9670749af9c5f1f71d04d6ddf

Genetic and Environmental Factors Associated to Glutenin Polymer Characteristics of Wheat

Autor: Gérard Branlard, Annie Faye, Larbi Rhazi, Ayesha Tahir, Véronique Lesage, Thierry Aussenac

Publikováno v: Foods, Vol 9, Iss 5, p 683 (2020)

The polymers of wheat glutenins are studied here using asymmetric flow field flow fractionation (A4F). Molecular mass (Mw), gyration radius (Rw), and the polydispersity index (PI) of polymers were measured over a four-year, multi-local wheat trial in

Externí odkaz: https://doaj.org/article/bbc3fcb1142848719fff775616c7620c

Differences in bread protein digestibility traced to wheat cultivar traits

Autor: Mélanie Lavoignat, Sylvain Denis, Annie Faye, Laura Halupka, Sibille Perrochon, Larbi Rhazi, Pascal Giraudeau, Sébastien Déjean, Gérard Branlard, Emmanuelle Bancel, Catherine Ravel

Publikováno v: Journal of Cereal Science
Journal of Cereal Science, 2022, 107, pp.103533. ⟨10.1016/j.jcs.2022.103533⟩

International audience; Wheat grain storage proteins, i.e. the gluten proteins, and alpha-amylase trypsin inhibitors are partially resistant to gastrointestinal digestion. They figure among the wheat components that are potential triggers of non-celi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74525506c69c62e8cba24f4b3d96d555
https://doi.org/10.1016/j.jcs.2022.103533

SNP markers for early identification of high molecular weight glutenin subunits (HMW-GSs) in bread wheat

Autor: Marion Ranoux, Florence Exbrayat, Cécile Dupuits, Pierre Sourdille, Charles Poncet, Gérard Branlard, Annie Faye, Mireille Dardevet, Catherine Ravel, Sarah Ben-Sadoun

Publikováno v: TAG Theoretical and Applied Genetics
TAG Theoretical and Applied Genetics, Springer Verlag, 2020, 133 (3), pp.751-770. ⟨10.1007/s00122-019-03505-y⟩
TAG Theoretical and Applied Genetics, 2020, 133 (3), pp.751-770. ⟨10.1007/s00122-019-03505-y⟩

International audience; Key message A set of eight SNP markers was developed to facilitate the early selection of HMW-GS alleles in breeding programmes. In bread wheat (Triticum aestivum), the high molecular weight glutenin subunits (HMW-GSs) are the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46c079df83d71a6b90b75742727db33b
https://hal.inrae.fr/hal-02528930/document

Proteogenomic Characterization of Novel x-Type High Molecular Weight Glutenin Subunit 1Ax1.1

Autor: Emmanuelle Bancel, Mireille Dardevet, Gérard Branlard, Catherine Ravel, Annie Faye, Gilberto Igrejas, Miguel Ribeiro

Publikováno v: International Journal of Molecular Sciences; Volume 14; Issue 3; Pages: 5650-5667
International Journal of Molecular Sciences
International Journal of Molecular Sciences, MDPI, 2013, 14 (3), pp.5650-5667. ⟨10.3390/ijms14035650⟩
International Journal of Molecular Sciences 3 (14), 5650-5667. (2013)
International Journal of Molecular Sciences, Vol 14, Iss 3, Pp 5650-5667 (2013)

Analysis of Portuguese wheat (Triticum aestivum L.) landrace 'Barbela' revealed the existence of a new x-type high molecular weight-glutenin subunit (HMW-GS) encoded at the Glu-A1 locus, which we named 1Ax1.1. Using one-dimensional and two-dimensiona

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cee33ab6be5490bc449f04732dd87f64