New insight into the function of wheat glutenin proteins as investigated with two series of genetic mutants

Among the three major food crops (rice, wheat and maize), wheat is unique in accumulating gluten proteins in its grains. Of these proteins, the high and low molecular weight glutenin subunits (HMW-GSs and LMW-GSs) form glutenin macropolymers that are vital for the diverse end-uses of wheat grains. I...

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Detalles Bibliográficos
Autores principales: Wang, Zhaojun, Li, Yiwen, Yang, Yushuang, Liu, Xin, Qin, Huanju, Dong, Zhenying, Zheng, Shuhai, Zhang, Kunpu, Wang, Daowen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5469833/
https://www.ncbi.nlm.nih.gov/pubmed/28611351
http://dx.doi.org/10.1038/s41598-017-03393-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5469833/
https://www.ncbi.nlm.nih.gov/pubmed/28611351
http://dx.doi.org/10.1038/s41598-017-03393-6

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