نتایج جستجو برای: type high molecular weight glutenin subunit hmw gs gene 124t from the d
تعداد نتایج: 17553948 فیلتر نتایج به سال:
The human high molecular weight-melanoma-associated antigen (HMW-MAA) meets the criteria to be used as an immunogen for immunotherapy of malignant melanoma, because it is expressed by a large percentage of melanoma lesions with limited heterogeneity and has a restricted distribution in normal tissues. The high immunogenicity of the HMW-MAA in BALB/c mice has resulted in the development of a lar...
abstract type-ii fuzzy logic has shown its superiority over traditional fuzzy logic when dealing with uncertainty. type-ii fuzzy logic controllers are however newer and more promising approaches that have been recently applied to various fields due to their significant contribution especially when the noise (as an important instance of uncertainty) emerges. during the design of type- i fuz...
coral reefs which form some of the most diverse ecosystems on earth support many symbiotic relationships. symbiodinium can provide up to 90% of a coral.s energy requirements. temperature rise, turbid water and high salinity in the persian gulf were among the factors separating zooxanthellae from corals and result in bleaching phenomenon. therefore, it is crucial to identify symbiodinium of the ...
The relation between high molecular weight glutenin subunit alleles and flour quality traits have been studied for 117 recombinant inbred lines (RILs) derived by single seed descend to F7 from a cross of Anza, a low quality cultivar, and Inia, a high quality cultivar, containing different alleles at 3 GLU-1 seed storage protein loci. RILs were classified by SDS-PAGE for the 8 possible combinati...
In common wheat (Triticum aestivum L.), allelic variations of Glu-A1 locus have important influences on grain end-use quality. Among the three Glu-A1 alleles, Glu-A1a and -A1b encode the high-molecular-weight glutenin subunits (HMW-GSs) 1Ax1 and 1Ax2*, respectively, whereas Glu-A1c does not specify any subunit. Here, we detected a total of 11 Glu-A1 locus haplotypes (H1 to H11) in three wheat s...
Gluten is the main functional component of wheat, and is the main source of the viscoelastic properties in a dough. Dough properties are primarily governed by the structure of gluten, and interactions within the protein complex. While starch and water are the main components of doughs, the physical properties of a dough arise from interactions between gluten proteins, particularly the disul®de-...
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