Article
Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivum L.) significantly reduces dough strength and breadmaking quality.
BMC plant biology - 19 Dec 2014
Zhen Shoumin, Han Caixia, Ma Chaoying, Gu Aiqin, Zhang Ming, Shen Xixi, Li Xiaohui, Yan Yueming
Abstract excerpt
BACKGROUND: Low-molecular-weight glutenin subunits (LMW-GS), encoded by Glu-3 complex loci in hexaploid wheat, play important roles in the processing quality of wheat flour. To date, the molecular characteristics and effects on dough quality of individual Glu-3 alleles and their encoding proteins have been poorly studied. We used a Glu-A3 deletion line of the Chinese Spring (CS-n) wheat variety to conduct the...
Topics
- Alleles
- Amino Acid Sequence
- Bread
- Edible Grain
- Gene Deletion
- Glutens
- Molecular Sequence Data
- Phylogeny
- Plant Proteins
- Protein Structure, Secondary
- Real-Time Polymerase Chain Reaction
- Sequence Alignment
- Triticum