Coexpression of the High Molecular Weight Glutenin Subunit 1Ax1 and Puroindoline Improves Dough Mixing Properties in Durum Wheat (Triticum turgidum L. ssp. durum)

Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness. The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough. One group of gluten proteins, hig...

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Detalles Bibliográficos
Autores principales: Li, Yin, Wang, Qiong, Li, Xiaoyan, Xiao, Xin, Sun, Fusheng, Wang, Cheng, Hu, Wei, Feng, Zhijuan, Chang, Junli, Chen, Mingjie, Wang, Yuesheng, Li, Kexiu, Yang, Guangxiao, He, Guangyuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2012
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3503773/
https://www.ncbi.nlm.nih.gov/pubmed/23185532
http://dx.doi.org/10.1371/journal.pone.0050057

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