Down-Regulating γ-Gliadins in Bread Wheat Leads to Non-Specific Increases in Other Gluten Proteins and Has No Major Effect on Dough Gluten Strength

BACKGROUND: Gliadins are a major component of gluten proteins but their role in the mixing of dough is not well understood because their contribution to wheat flour functional properties are not as clear as for the glutenin fraction. METHODOLOGY/PRINCIPAL FINDINGS: Transgenic lines of bread wheat wi...

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Detalles Bibliográficos
Autores principales: Pistón, Fernando, Gil-Humanes, Javier, Rodríguez-Quijano, Marta, Barro, Francisco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2011
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3172295/
https://www.ncbi.nlm.nih.gov/pubmed/21935456
http://dx.doi.org/10.1371/journal.pone.0024754

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3172295/
https://www.ncbi.nlm.nih.gov/pubmed/21935456
http://dx.doi.org/10.1371/journal.pone.0024754

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