Effect of high-molecular-weight glutenin subunit Dy10 on wheat dough properties and end-use quality

Effect of high-molecular-weight glutenin subunit Dy10 on wheat dough properties and end-use quality

High-molecular-weight glutenin subunits (HMW-GSs) are the most critical grain storage proteins that determine the unique processing qualities of wheat. Although it is a part of the superior HMW-GS pair (Dx5+Dy10), the contribution of the Dy10 subunit to wheat processing quality remains unclear. In t...

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Bibliographic Details
Main Authors: Yan WANG, Zhen-ru GUO, Qing CHEN, Yang LI, Kan ZHAO, Yong-fang WAN, Malcolm J. HAWKESFORD, Yun-feng JIANG, Li KONG, Zhi-en PU, Mei DENG, Qian-tao JIANG, Xiu-jin LAN, Ji-rui WANG, Guo-yue CHEN, Jian MA, You-liang ZHENG, Yu-ming WEI, Peng-fei QI
Format: Article
Language:English
Published: KeAi Communications Co., Ltd. 2023-06-01
Series:Journal of Integrative Agriculture
Subjects:
HMW-GS
nonsense mutation
Dy10-null allele
end-use quality
Online Access:http://www.sciencedirect.com/science/article/pii/S2095311922001198
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