Silencing of omega-5 gliadins in transgenic wheat eliminates a major source of environmental variability and improves dough mixing properties of flour

BACKGROUND: The end-use quality of wheat flour varies as a result of the growth conditions of the plant. Among the wheat gluten proteins, the omega-5 gliadins have been identified as a major source of environmental variability, increasing in proportion in grain from plants that receive fertilizer or...

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Detalles Bibliográficos
Autores principales: Altenbach, Susan B, Tanaka, Charlene K, Seabourn, Bradford W
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4307166/
https://www.ncbi.nlm.nih.gov/pubmed/25539796
http://dx.doi.org/10.1186/s12870-014-0393-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4307166/
https://www.ncbi.nlm.nih.gov/pubmed/25539796
http://dx.doi.org/10.1186/s12870-014-0393-1

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