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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Public Library of Science
2011
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| Materias: | |
| 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 |