Combining mutations at genes encoding key enzymes involved in starch synthesis affects the amylose content, carbohydrate allocation and hardness in the wheat grain

Modifications to the composition of starch, the major component of wheat flour, can have a profound effect on the nutritional and technological characteristics of the flour's end products. The starch synthesized in the grain of conventional wheats (Triticum aestivum) is a 3:1 mixture of the two...

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Veröffentlicht in:Plant Biotechnol J
Hauptverfasser: Botticella, Ermelinda, Sestili, Francesco, Sparla, Francesca, Moscatello, Stefano, Marri, Lucia, Cuesta‐Seijo, Jose A., Falini, Giuseppe, Battistelli, Alberto, Trost, Paolo, Lafiandra, Domenico
Format: Artigo
Sprache:Inglês
Veröffentlicht: John Wiley and Sons Inc. 2018
Schlagworte:
Research Articles
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6131419/
https://ncbi.nlm.nih.gov/pubmed/29499105
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/pbi.12908
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