Gluten quality of bread wheat is associated with activity of RabD GTPases

Author:

Tyler Adam M.1,Bhandari Dhan G.2,Poole Mervin2,Napier Johnathan A.3,Jones Huw D.3,Lu Chungui1,Lycett Grantley W.1

Affiliation:

1. University of Nottingham; Loughborough UK

2. Campden BRI; Chipping Campden UK

3. Rothamsted Research; Harpenden UK

Funder

Biotechnology and Biological Sciences Research Council

Publisher

Wiley

Subject

Plant Science,Agronomy and Crop Science,Biotechnology

Reference58 articles.

1. Anderson , C. 2004 Characterising wheat flour protein quality from reomixer traces 324 http://www.hgca.com/cms_publications.output/2/2/Publications/Finalprojectreports/CharacterisingWheatFlourProteinQualityfromREOMIXERTraces.mspx?fn=show&pubcon=315

2. Wheat gluten: high molecular weight glutenin subunits - structure, genetics, and relation to dough elasticity;Anjum;J. Food Sci.,2007

3. A Rab1 GTPase is required for transport between the endoplasmic reticulum and Golgi apparatus and for normal Golgi movement in plants;Batoko;Plant Cell,2000

4. On the elasticity of wheat gluten;Belton;J. Cereal Sci.,1999

5. 3′ UTR seed matches, but not overall identity, are associated with RNAi off-targets;Birmingham;Nat. Methods,2006

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