Overexpression of Avenin-Like b Proteins in Bread Wheat (Triticum aestivum L.) Improves Dough Mixing Properties by Their Incorporation into Glutenin Polymers

Avenin-like b proteins are a small family of wheat storage proteins, each containing 18 or 19 cysteine residues. The role of these proteins, with high numbers of cysteine residues, in determining the functional properties of wheat flour is unclear. In the present study, two transgenic lines of the b...

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Detalles Bibliográficos
Autores principales: Ma, Fengyun, Li, Miao, Li, Tingting, Liu, Wei, Liu, Yunyi, Li, Yin, Hu, Wei, Zheng, Qian, Wang, Yaqiong, Li, Kexiu, Chang, Junli, Chen, Mingjie, Yang, Guangxiao, Wang, Yuesheng, He, Guangyuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2013
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3699606/
https://www.ncbi.nlm.nih.gov/pubmed/23843964
http://dx.doi.org/10.1371/journal.pone.0066758

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3699606/
https://www.ncbi.nlm.nih.gov/pubmed/23843964
http://dx.doi.org/10.1371/journal.pone.0066758

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