Article
Seed-type vacuolar processing enzymes recognize the 619th asparagine residue to posttranslationally cleave the HMW-GS 1Dy10-m619SN allele.
The Plant journal : for cell and molecular biology - 1 Jan 2026
Wang Yan, Li Yang, Guo Zhenru, Li Qingcheng, Zhou Linlin, Chen Xin, Deng Jie, Yuan Xin, Chen Lirun, Zha Qian, Kong Li, Wan Yongfang, Hawkesford Malcolm J, Jiang Yunfeng, Zhang Yazhou, Xu Qiang, Jiang Qiantao, Wang Jirui, Chen Guoyue, Ma Jian, Zheng Youliang, Wei Yuming, Chen Qing, Qi Pengfei
Abstract excerpt
High molecular weight glutenin subunits (HMW-GSs) are critical grain storage proteins in wheat, which govern its unique processing quality. A HMW-GS 1Dy10 allele variant (1Dy10-m619SN), carrying a serine-to-asparagine substitution at the 619th residue, undergoes partial posttranslational cleavage. This modification leads to improved cookie-making quality. However, the enzymes mediating this cleavage remain...
Topics
Join the communities discussing this publication.