The TaMYB44–TaMYB1 module regulates grain amylose biosynthesis and flour viscosity in wheat

Starch content and composition in wheat endosperm are critical determinants of wheat yield and quality. Amylose content is a key parameter used to characterize starch viscosity in wheat flour, which influences pasting time, peak viscosity, and, consequently, the eating quality of flour-based foods....

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Bibliographic Details

Published in:	Plant Communications
Main Authors:	Sen Li, Guoyu Liu, Ziyan Wu, Dongxue Zhang, Chongyi Gan, Baoyun Li, Jie Liu, Zhongfu Ni, Qixin Sun, Rongqi Liang
Format:	Article
Language:	English
Published:	Elsevier 2025-09-01
Subjects:	TaMYB44 TaMYB1 amylose content haplotype wheat
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590346225002238