The TaMYB44–TaMYB1 module regulates grain amylose biosynthesis and flour viscosity in wheat

Starch content and composition in wheat endosperm are critical determinants of wheat yield and quality. Amylose content is a key parameter used to characterize starch viscosity in wheat flour, which influences pasting time, peak viscosity, and, consequently, the eating quality of flour-based foods....

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Autores principales:	Sen Li, Guoyu Liu, Ziyan Wu, Dongxue Zhang, Chongyi Gan, Baoyun Li, Jie Liu, Zhongfu Ni, Qixin Sun, Rongqi Liang
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Elsevier 2025-09-01
Colección:	Plant Communications
Materias:	TaMYB44 TaMYB1 amylose content haplotype wheat
Acceso en línea:	http://www.sciencedirect.com/science/article/pii/S2590346225002238
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