摘要 : Celiac disease is a T-cell mediated immune response in the small intestine of genetically susceptible individuals caused by ingested gluten proteins from wheat, rye, and barley. In the allohexaploid bread wheat (<i>Triticum aestiv... 展开 Celiac disease is a T-cell mediated immune response in the small intestine of genetically susceptible individuals caused by ingested gluten proteins from wheat, rye, and barley. In the allohexaploid bread wheat (<i>Triticum aestivum</i>), gluten proteins are encoded by multigene loci present on the homoeologous chromosomes 1 and 6 of the three homoeologous genomes A, B, and D. The effect of deleting individual gluten loci was analyzed in a set of deletion lines of <i>T. aestivum</i> cv. Chinese Spring with regard to the level of T-cell stimulatory epitopes (Glia- alpha9 and Glia- alpha20) and to technological properties of the dough including mixing, stress relaxation, and extensibility. Deletion of loci encoding omega-gliadins, gamma-gliadins, and LMW-glutenins located on the short arm of chromosome 1D, reduced the number of T-cell stimulatory epitopes and caused minor deterioration of dough quality by increase of elasticity. Deletion of loci encoding alpha-gliadins located on the short arm of chromosome 6D, resulted in a significant decrease in T-cell stimulatory epitopes. In parallel, the dough became more stiff and less elastic, which is an improvement for "Chinese Spring" dough. We demonstrated that alpha-gliadins from wheat can largely be compensated by addition of avenins from oat to the flour to meet technological requirements. 收起