Effects of Nitrogen Application in the Wheat Booting Stage on Glutenin Polymerization and Structural–Thermal Properties of Gluten with Variations in HMW-GS at the Glu-D1 Locus

Wheat gluten properties can be improved by the application of nitrogen. This study investigates the effects of nitrogen application in the booting stage on glutenin polymerization during grain-filling and structural–thermal properties of gluten based on the high-molecular-weight glutenin subunits (H...

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Detalles Bibliográficos
Autores principales: Song, Lijun, Li, Liqun, Zhao, Liye, Liu, Zhenzhen, Li, Xuejun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143320/
https://www.ncbi.nlm.nih.gov/pubmed/32197430
http://dx.doi.org/10.3390/foods9030353

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143320/
https://www.ncbi.nlm.nih.gov/pubmed/32197430
http://dx.doi.org/10.3390/foods9030353

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