Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality

被引：0
|
作者：
Yingjun Zhang
Mengyun Hu
Qian Liu
Lijing Sun
Xiyong Chen
Liangjie Lv
Yuping Liu
Xu Jia
Hui Li
机构：
[1] Hebei Academy of Agriculture and Forestry Sciences,Institute of Cereal and Oil Crops
[2] Chinese Academy of Sciences,Institute of Genetics and Developmental Biology
来源：
BMC Plant Biology | / 18卷
关键词：
Common wheat; High-molecular-weight glutenin subunits; Post-transcriptional gene silencing; Glutenin macropolymer; Gliadin content; Dough quality;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [1] Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality
    Zhang, Yingjun
    Hu, Mengyun
    Liu, Qian
    Sun, Lijing
    Chen, Xiyong
    Lv, Liangjie
    Liu, Yuping
    Jia, Xu
    Li, Hui
    BMC PLANT BIOLOGY, 2018, 18
  • [2] Dissecting and Enhancing the Contributions of High-Molecular-Weight Glutenin Subunits to Dough Functionality and Bread Quality
    Li, Yiwen
    An, Xueli
    Yang, Ran
    Guo, Xiaomin
    Yue, Guidong
    Fan, Renchun
    Li, Bin
    Li, Zhensheng
    Zhang, Kunpu
    Dong, Zhenying
    Zhang, Luyan
    Wang, Jiankang
    Jia, Xu
    Ling, Hong-Qing
    Zhang, Aimin
    Zhang, Xiangqi
    Wang, Daowen
    MOLECULAR PLANT, 2015, 8 (02) : 332 - 334
  • [3] HIGH-MOLECULAR-WEIGHT SUBUNITS OF WHEAT GLUTENIN
    SHEWRY, PR
    HALFORD, NG
    TATHAM, AS
    JOURNAL OF CEREAL SCIENCE, 1992, 15 (02) : 105 - 120
  • [4] COMPARISON OF HIGH-MOLECULAR-WEIGHT SUBUNITS OF GLUTENIN AND BAKING PERFORMANCE OF FLOURS VARYING IN BREAD-MAKING QUALITY
    LOOKHART, GL
    MARTIN, ML
    MOSLETH, E
    UHLEN, AK
    HOSENEY, RC
    FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1993, 26 (04): : 301 - 306
  • [5] THE IMPORTANCE OF HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS FOR WHEAT QUALITY EVALUATION
    Horvat, Daniela
    Drezner, G.
    Jurkovic, Zorica
    Simic, Gordana
    Magdic, D.
    Dvojkovic, K.
    POLJOPRIVREDA, 2006, 12 (01):
  • [6] Composition and Content of High-Molecular-Weight Glutenin Subunits and Their Effects on Wheat Quality
    SONG Jian-min
    Shandong Academy of Agricultural Sciences
    Journal of Integrative Agriculture, 2002, (10) : 31 - 36
  • [7] A RELATIONSHIP BETWEEN HIGH-MOLECULAR-WEIGHT SUBUNITS OF GLUTENINS AND THE BAKING QUALITY OF WHEAT
    HUBIK, K
    HYZA, V
    ROSTLINNA VYROBA, 1989, 35 (10): : 1021 - 1028
  • [8] USE OF RECOMBINANT INBRED LINES OF WHEAT FOR STUDY OF ASSOCIATIONS OF HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNIT ALLELES TO QUANTITATIVE TRAITS .2. MILLING AND BREAD-BAKING QUALITY
    ROUSSET, M
    CARRILLO, JM
    QUALSET, CO
    KASARDA, DD
    THEORETICAL AND APPLIED GENETICS, 1992, 83 (04) : 403 - 412
  • [9] Effect of high-molecular-weight glutenin subunits silencing on dough aggregation characteristics
    Wang, Qi
    Wang, Zhicheng
    Wang, Zehao
    Duan, Yaqian
    Guo, Haimei
    Liang, Ying
    Zhang, Xia
    Zhang, Yingjun
    Wang, Jinshui
    FOOD CHEMISTRY, 2024, 441
  • [10] THE INFLUENCE OF ENVIRONMENT, MILLING AND BLENDING ON ASSESSMENT OF THE POTENTIAL BREAD-BAKING QUALITY OF WHEAT BY RP-HPLC OF GLUTENIN SUBUNITS
    SUTTON, KH
    HAY, RL
    MOUAT, CH
    GRIFFIN, WB
    JOURNAL OF CEREAL SCIENCE, 1990, 12 (02) : 145 - 153
12345