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Article

Low molecular weight glutenin subunit gene Glu-B3h confers superior dough strength and breadmaking quality in wheat (Triticum aestivum L.).

Scientific reports - 7 Jun 2016

Wang Yaping, Zhen Shoumin, Luo Nana, Han Caixia, Lu Xiaobing, Li Xiaohui, Xia Xianchun, He Zhonghu, Yan Yueming

Abstract excerpt

Low molecular weight glutenin subunit is one of the important quality elements in wheat (Triticum aestivum L.). Although considerable allelic variation has been identified, the functional properties of individual alleles at Glu-3 loci are less studied. In this work, we performed the first comprehensive study on the molecular characteristics and functional properties of the Glu-B3h gene using the wheat cultivar...

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Source

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Identifiers

PMID: 27273251
DOI: 10.1038/srep27182
PMCID: PMC4895167

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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