Article
An elite γ-gliadin allele improves end-use quality in wheat.
The New phytologist - 1 Jul 2023
Liu Dan, Yang Huaimao, Zhang Zhaoheng, Chen Qian, Guo Weilong, Rossi Vincenzo, Xin Mingming, Du Jinkun, Hu Zhaorong, Liu Jie, Peng Huiru, Ni Zhongfu, Sun Qixin, Yao Yingyin
Abstract excerpt
Gluten is composed of glutenins and gliadins and determines the viscoelastic properties of dough and end-use quality in wheat (Triticum aestivum L.). Gliadins are important for wheat end-use traits, but the contribution of individual gliadin genes is unclear, since gliadins are encoded by a complex, multigenic family, including many pseudogenes. We used CRISPR/Cas9-mediated gene editing and map-based cloning to...
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