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

Published in:	BMC Plant Biology
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
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