Transformation of common wheat (Triticum aestivum L.) with avenin-like b gene improves flour mixing properties

Avenin-like b proteins may contribute to the viscoelastic properties of wheat dough via inter-chain disulphide bonds, due to their rich cysteine residues. In order to clarify the effect of the avenin-like b proteins on the functional properties of wheat flour, the functional and biochemical properti...

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Detalles Bibliográficos
Autores principales: Ma, Fengyun, Li, Miao, Yu, Lingling, Li, Yin, Liu, Yunyi, Li, Tingting, Liu, Wei, Wang, Hongwen, Zheng, Qian, Li, Kexiu, Chang, Junli, Yang, Guangxiao, Wang, Yuesheng, He, Guangyuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Netherlands 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3830129/
https://www.ncbi.nlm.nih.gov/pubmed/24288453
http://dx.doi.org/10.1007/s11032-013-9913-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3830129/
https://www.ncbi.nlm.nih.gov/pubmed/24288453
http://dx.doi.org/10.1007/s11032-013-9913-1

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