Effect of high-molecular-weight glutenin subunit deletion on soft wheat quality properties and sugar-snap cookie quality estimated through near-isogenic lines

Effect of high-molecular-weight glutenin subunit deletion on soft wheat quality properties and sugar-snap cookie quality estimated through near-isogenic lines

High-molecular-weight glutenin subunits (HMW-GSs) play a critical role in determining the viscoelastic properties of wheat dough. The HMW-GSs are encoded by Glu-A1, Glu-B1, and Glu-D1 loci on the long arms of chromosomes 1A, 1B, and 1D, respectively. In the present study, four near-isogenic lines wi...

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Bibliographic Details
Main Authors: Xiao ZHANG, Bo-qiao ZHANG, Hong-ya WU, Cheng-bin LU, Guo-feng LÜ, Da-tong LIU, Man LI, Wei JIANG, Gui-hua SONG, De-rong GAO
Format: Article
Language:English
Published: Elsevier 2018-05-01
Series:Journal of Integrative Agriculture
Subjects:
wheat
HMW-GS
deletion
near-isogenic lines
cookie
quality
Online Access:http://www.sciencedirect.com/science/article/pii/S2095311917617295

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http://www.sciencedirect.com/science/article/pii/S2095311917617295

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