Overexpression of avenin-like b proteins in bread wheat (Triticum aestivum L.) improves dough mixing...
Overexpression of avenin-like b proteins in bread wheat (Triticum aestivum L.) improves dough mixing properties by their incorporation into glutenin polymers
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Author / Creator
Ma, Fengyun , Li, Miao , Li, Tingting , Liu, Wei , Liu, Yunyi , Li, Yin , Hu, Wei , Zheng, Qian , Wang, Yaqiong , Li, Kexiu , Chang, Junli , Chen, Mingjie , Yang, Guangxiao , Wang, Yuesheng and He, Guangyuan
Publisher
United States: Public Library of Science
Journal title
Language
English
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Publisher
United States: Public Library of Science
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Contents
Avenin-like b proteins are a small family of wheat storage proteins, each containing 18 or 19 cysteine residues. The role of these proteins, with high numbers of cysteine residues, in determining the functional properties of wheat flour is unclear. In the present study, two transgenic lines of the bread wheat overexpressing avenin-like b gene were...
Alternative Titles
Full title
Overexpression of avenin-like b proteins in bread wheat (Triticum aestivum L.) improves dough mixing properties by their incorporation into glutenin polymers
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Record Identifier
TN_cdi_plos_journals_1974582201
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_plos_journals_1974582201
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ISSN
1932-6203
E-ISSN
1932-6203
DOI
10.1371/journal.pone.0066758
