Effects of an Additional Cysteine Residue of Avenin-like b Protein by Site-Directed Mutagenesis on Dough Properties in Wheat (Triticum aestivum L.)-Reference-Cited by-同舟云学术

Effects of an Additional Cysteine Residue of Avenin-like b Protein by Site-Directed Mutagenesis on Dough Properties in Wheat (Triticum aestivum L.)

Published:2019-07-12 Issue:31 Volume:67 Page:8559-8572
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Yaqiong¹,Li Miao²,Guan Yanbin¹,Li Li¹,Sun Fusheng¹,Han Jiapeng¹,Chang Junli¹,Chen Mingjie¹,Yang Guangxiao¹,Wang Yuesheng¹,He Guangyuan¹^ORCID

Affiliation:

1. The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China

2. College of Grain Oil and Food Science, Henan University of Technology, Zhengzhou 450052, China

Funder

National Natural Science Foundation of China

National Natural Science Foundation of Hubei Province

National Genetically Modified New Varieties of Major Projects of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b02814

Reference54 articles.