Overexpression of Avenin-Like b Proteins in Bread Wheat (Triticum aestivum L.) Improves Dough Mixing Properties by Their Incorporation into Glutenin Polymers

Avenin-like b proteins are a small family of wheat storage proteins, each containing 18 or 19 cysteine residues. The role of these proteins, with high numbers of cysteine residues, in determining the functional properties of wheat flour is unclear. In the present study, two transgenic lines of the b...

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Detalhes bibliográficos
Main Authors: Ma, Fengyun, Li, Miao, Li, Tingting, Liu, Wei, Liu, Yunyi, Li, Yin, Hu, Wei, Zheng, Qian, Wang, Yaqiong, Li, Kexiu, Chang, Junli, Chen, Mingjie, Yang, Guangxiao, Wang, Yuesheng, He, Guangyuan
Formato: Artigo
Idioma:Inglês
Publicado em: Public Library of Science 2013
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC3699606/
https://ncbi.nlm.nih.gov/pubmed/23843964
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0066758
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