Wheat with greatly reduced accumulation of free asparagine in the grain, produced by CRISPR/Cas9 editing of asparagine synthetase gene TaASN2

Free asparagine is the precursor for acrylamide, which forms during the baking, toasting and high‐temperature processing of foods made from wheat. In this study, CRISPR/Cas9 was used to knock out the asparagine synthetase gene, TaASN2, of wheat (Triticum aestivum) cv. Cadenza. A 4‐gRNA polycistronic...

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Detalles Bibliográficos
Autores principales: Raffan, Sarah, Sparks, Caroline, Huttly, Alison, Hyde, Lucy, Martignago, Damiano, Mead, Andrew, Hanley, Steven J., Wilkinson, Paul A., Barker, Gary, Edwards, Keith J., Curtis, Tanya Y., Usher, Sarah, Kosik, Ondrej, Halford, Nigel G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8384593/
https://www.ncbi.nlm.nih.gov/pubmed/33638281
http://dx.doi.org/10.1111/pbi.13573

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8384593/
https://www.ncbi.nlm.nih.gov/pubmed/33638281
http://dx.doi.org/10.1111/pbi.13573

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