RNA interference targeting rye secalins alters flour protein composition in a wheat variety carrying a 1BL.1RS translocation-Reference-Cited by-同舟云学术

RNA interference targeting rye secalins alters flour protein composition in a wheat variety carrying a 1BL.1RS translocation

Published:2016-03 Issue: Volume:68 Page:172-180
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Blechl Ann,Beecher Brian,Vensel William,Tanaka Charlene,Altenbach Susan

Funder

American Radium Society

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference28 articles.

1. Transformation of the US bread wheat ‘Butte 86’ and silencing of omega-5 gliadin genes;Altenbach;GM Crops,2011

2. Quantitative proteomic analysis of wheat grain proteins reveals differential effects of silencing of omega-5 gliadin genes in transgenic lines;Altenbach;J. Cereal Sci.,2014

3. Silencing of omega-5 gliadins in transgenic wheat eliminates a major source of environmental variability and improves dough mixing properties of flour;Altenbach;BMC Plant Biol.,2014

4. Origin and practical significance of the sticky dough factor in 1BL/1RS wheats;Barbeau;J. Sci. Food Agric.,2003

5. Targeting of prolamins by RNAi in bread wheat: effectiveness of seven silencing-fragment combinations for obtaining lines devoid of celiac disease epitopes form highly immunogenic gliadins;Barro;Plant Biotech. J.,2015

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