Effects of Low-Molecular-Weight Glutenin Subunit Encoded by Glu-A3 on Gluten and Chinese Fresh Noodle Quality

Low-molecular-weight glutenin subunits (LMW-GS) account for 40% of the total wheat grain gluten protein fraction, which plays a significant role in the formation of noodle processing quality. The goal of this study was to clarify the effects of the major LMW-GS encoded by Glu-A3 on gluten and Chines...

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Detalles Bibliográficos
Autores principales: Zhou, Hongwei, Zhang, Yingquan, Yang, Yanning, Zhang, Yuyan, Ban, Jinfu, Zhao, Bo, Zhang, Lei, Zhang, Xiaoke, Guo, Boli
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453130/
https://www.ncbi.nlm.nih.gov/pubmed/37628123
http://dx.doi.org/10.3390/foods12163124

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453130/
https://www.ncbi.nlm.nih.gov/pubmed/37628123
http://dx.doi.org/10.3390/foods12163124

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