An asparagine residue at the N-terminus affects the maturation process of low molecular weight glutenin subunits of wheat endosperm

BACKGROUND: Wheat glutenin polymers are made up of two main subunit types, the high- (HMW-GS) and low- (LMW-GS) molecular weight subunits. These latter are represented by heterogeneous proteins. The most common, based on the first amino acid of the mature sequence, are known as LMW-m and LMW-s types...

Descripción completa

Detalles Bibliográficos
Autores principales: Egidi, Eleonora, Sestili, Francesco, Janni, Michela, D’Ovidio, Renato, Lafiandra, Domenico, Ceriotti, Aldo, Vensel, William H, Kasarda, Donald D, Masci, Stefania
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4004387/
https://www.ncbi.nlm.nih.gov/pubmed/24629124
http://dx.doi.org/10.1186/1471-2229-14-64

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4004387/
https://www.ncbi.nlm.nih.gov/pubmed/24629124
http://dx.doi.org/10.1186/1471-2229-14-64

Ejemplares similares