Post-translational cleavage of HMW-GS Dy10 allele improves the cookie-making quality in common wheat (Triticum aestivum)-Reference-Cited by-同舟云学术

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Post-translational cleavage of HMW-GS Dy10 allele improves the cookie-making quality in common wheat (Triticum aestivum)

Published:2021-08 Issue:8 Volume:41 Page:
ISSN:1380-3743
Container-title:Molecular Breeding
language:en
Short-container-title:Mol Breeding

Author:

Wang Yan,Chen Qing,Li Yang,Guo Zhenru,Liu Caihong,Wan Yongfang,Hawkesford Malcolm,Zhu Jing,Wu Wang,Wei Meiqiao,Zhao Kan,Jiang Yunfeng,Zhang Yazhou,Xu Qiang,Kong Li,Pu Zhien,Deng Mei,Jiang Qiantao,Lan Xiujin,Wang Jirui,Chen Guoyue,Ma Jian,Zheng Youliang,Wei Yuming,Qi Pengfei

Funder

National Natural Science Foundation of China

Department of Science and Technology of Sichuan Province

Designing Future Wheat strategic program

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Genetics,Agronomy and Crop Science,Molecular Biology,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s11032-021-01238-9.pdf

Reference60 articles.

1. AACC International (2010) Approved Methods of Analysis, 11th ed, St. Paul, MN, 2010. http://methods.aaccnet.org/

2. Anderson OD, Greene FC (1989) The characterization and comparative analysis of high-molecular-weight glutenin genes from genomes A and B of a hexaploid bread wheat. Theor Appl Genet 77:689–700. https://doi.org/10.1007/BF00261246

3. Barak S, Mudgil D, Khatkar BS (2013) Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties. LWT - Food Sci Technol 51:211–217. https://doi.org/10.1016/j.lwt.2012.09.011

4. Barak S, Mudgil D, Khatkar BS (2015) Biochemical and functional properties of wheat gliadins: a review. Crit Rev Food Sci Nutr 55:357–368. https://doi.org/10.1080/10408398.2012.654863

5. Barro F, Barceló P, Lazzeri PA et al (2003) Functional properties of flours from field grown transgenic wheat lines expressing the HMW glutenin subunit 1Ax1 and 1Dx5 genes. Mol Breed 12:223–229. https://doi.org/10.1023/A:1026367214120

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1. Effect of gliadin from Psathrostachys huashanica on dough rheological properties and biscuit quality;Food Chemistry;2023-11

2. Increasing the Grain Yield and Grain Protein Content of Common Wheat (Triticum aestivum) by Introducing Missense Mutations in the Q Gene;International Journal of Molecular Sciences;2022-09-15

3. Effect of high molecular weight glutenin subunit Dy10 on wheat dough properties and end-use quality;Journal of Integrative Agriculture;2022-08

4. The Qc5 Allele Increases Wheat Bread-Making Quality by Regulating SPA and SPR;International Journal of Molecular Sciences;2022-07-08

5. Wheat Glutenin polymers 2. The role of wheat glutenin subunits in polymer formation and dough quality;Journal of Cereal Science;2022-07

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