Coexpression of the High Molecular Weight Glutenin Subunit 1Ax1 and Puroindoline Improves Dough Mixing Properties in Durum Wheat (Triticum turgidum L. ssp. durum)

Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness. The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough. One group of gluten proteins, hig...

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Autors principals: Li, Yin, Wang, Qiong, Li, Xiaoyan, Xiao, Xin, Sun, Fusheng, Wang, Cheng, Hu, Wei, Feng, Zhijuan, Chang, Junli, Chen, Mingjie, Wang, Yuesheng, Li, Kexiu, Yang, Guangxiao, He, Guangyuan
Format: Artigo
Idioma:Inglês
Publicat: Public Library of Science 2012
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Research Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC3503773/
https://ncbi.nlm.nih.gov/pubmed/23185532
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0050057
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