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Modified acid-PAGE method for rapid screening and phenotyping of wheat gliadin mutant lines

Acid-polyacrylamide gel electrophoresis (A-PAGE) is used to phenotype different varieties of wheat based on their gliadin profiles. The family of gliadin proteins is a major component of wheat gluten. Gluten is the major determinant of the unique viscoelastic property of wheat dough that is necessar...

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Detalles Bibliográficos
Autores principales:	Watry, Hannah, Zerkle, Alexander, Laudencia-Chingcuanco, Debbie
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2020
Materias:	Agricultural and Biological Science
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7163331/ https://www.ncbi.nlm.nih.gov/pubmed/32322542 http://dx.doi.org/10.1016/j.mex.2020.100858

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