An asparagine residue at the N-terminus affects the maturation process of low molecular weight glutenin subunits of wheat endosperm

BACKGROUND: Wheat glutenin polymers are made up of two main subunit types, the high- (HMW-GS) and low- (LMW-GS) molecular weight subunits. These latter are represented by heterogeneous proteins. The most common, based on the first amino acid of the mature sequence, are known as LMW-m and LMW-s types...

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Detalhes bibliográficos
Main Authors: Egidi, Eleonora, Sestili, Francesco, Janni, Michela, D’Ovidio, Renato, Lafiandra, Domenico, Ceriotti, Aldo, Vensel, William H, Kasarda, Donald D, Masci, Stefania
Formato: Artigo
Idioma:Inglês
Publicado em: BioMed Central 2014
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4004387/
https://ncbi.nlm.nih.gov/pubmed/24629124
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1471-2229-14-64
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