Characterization of novel LMW-i genes with nine cysteine residues from Chinese wheat landraces (Triticum aestivum L.) and analysis of their functional properties on dough mixing
Sign Up to like & getrecommendations! Published in 2021 at "3 Biotech"
DOI: 10.1007/s13205-021-03044-8
Abstract: The low-molecular-weight glutenin subunits (LMW-GS) with extra cysteine numbers have attracted great research interest for their potential quality value. In this study, 14 LMW-i type genes (YD1–YD14) were isolated from three types of Chinese wheat… read more here.
Keywords: lmw genes; wheat landraces; dough mixing; cysteine ... See more keywords
Striving for Stability in the Dough Mixing Quality of Spring Wheat under the Influence of Prolonged Heat and Drought
Sign Up to like & getrecommendations! Published in 2022 at "Plants"
DOI: 10.3390/plants11192662
Abstract: The effects of prolonged heat and drought stress and cool growing conditions on dough mixing quality traits of spring wheat (Triticum aestivum L.) were studied in fifty-six genotypes grown in 2017 and 2018 in southern… read more here.
Keywords: prolonged heat; heat drought; mixing quality; dough mixing ... See more keywords