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Article

The Qc5 Allele Increases Wheat Bread-Making Quality by Regulating SPA and SPR.

International journal of molecular sciences - 8 Jul 2022

Guo Zhenru, Chen Qing, Zhu Jing, Wang Yan, Li Yang, Li Qingcheng, Zhao Kan, Li Yue, Tang Rui, Shi Xiaoli, Tan Kenan, Kong Li, Jiang Yunfeng, Jiang Qiantao, Wang Jirui, Chen Guoyue, Wei Yuming, Zheng Youliang, Qi Pengfei

Abstract excerpt

Common wheat (Triticum aestivum L.) is an important food crop with a unique processing quality. The Q gene positively regulates the processing quality of wheat, but the underlying mechanism remains unclear. Here, a new Q allele (Qc5) responsible for compact spikes and good bread performance was identified. Compared with the Q allele widely distributed in modern common wheat cultivars, Qc5 had a missense mutation...

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Identifiers

PMID: 35886927
DOI: 10.3390/ijms23147581
PMCID: PMC9323144

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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