Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality

Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality

Abstract Background High-molecular-weight glutenin subunits (HMW-GS) play important roles in the elasticity of dough made from wheat. The HMW-GS null line is useful for studying the contribution of HMW-GS to the end-use quality of wheat. Methods In a previous work, we cloned the Glu-1E b x gene from...

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Bibliographic Details
Main Authors: Yingjun Zhang, Mengyun Hu, Qian Liu, Lijing Sun, Xiyong Chen, Liangjie Lv, Yuping Liu, Xu Jia, Hui Li
Format: Article
Language:English
Published: BMC 2018-12-01
Series:BMC Plant Biology
Subjects:
Common wheat
High-molecular-weight glutenin subunits
Post-transcriptional gene silencing
Glutenin macropolymer
Gliadin content
Dough quality
Online Access:http://link.springer.com/article/10.1186/s12870-018-1530-z

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