Overexpression of the Bx7 high molecular weight glutenin subunit on the Glu-B1 locus in a Korean wheat landrace
Author:
Funder
Rural Development Administration (KR)
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s11816-017-0434-y.pdf
Reference29 articles.
1. Anjum FM, Khan MR, Din A, Saeed M, Pasha I, Arshad MU (2007) Wheat gluten: high molecular weight glutenin subunits-structure, genetics, and relation to dough elasticity. J Food Sci 72:R56–R63
2. Bietz J, Shepherd K, Wall J (1975) Single-kernel analysis of glutenin: use in wheat genetics and breeding. Cereal Chem 52:513–532
3. Blechl A, Lin J, Nguyen S, Chan R, Anderson OD, Dupont FM (2007) Transgenic wheats with elevated levels of Dx5 and/or Dy10 high-molecular-weight glutenin subunits yield doughs with increased mixing strength and tolerance. J Cereal Sci 45:172–183
4. Butow B, Ma W, Gale K, Cornish G, Rampling L, Larroque O, Morell M, Békés F (2003) Molecular discrimination of Bx7 alleles demonstrates that a highly expressed high-molecular-weight glutenin allele has a major impact on wheat flour dough strength. Theor Appl Genet 107:1524–1532
5. Butow B, Gale K, Ikea J, Juhasz A, Bedö Z, Tamas L, Gianibelli M (2004) Dissemination of the highly expressed Bx7 glutenin subunit (Glu-B1al allele) in wheat as revealed by novel PCR markers and RP-HPLC. Theor Appl Genet 109:1525–1535
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