【摘 要】
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Wheat end-use quality mainly comes from two interrelated characteristics: the compositions of gluten proteins and grain hardness.Gluten proteins,which are controlled by high molecular weight glutenin
【机 构】
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The Genetic Engineering International Cooperation Base of Ministry of Science and Technology,The Key
论文部分内容阅读
Wheat end-use quality mainly comes from two interrelated characteristics: the compositions of gluten proteins and grain hardness.Gluten proteins,which are controlled by high molecular weight glutenin subunits(HMW-GS),play an important role in dough functional properties.Grain hardness,which is controlled by Puroindoline a(Pina)and Puroindoline b(Pinb)genes,influences the milling process of flour.In our past study,we have reported the effect of expressing 1Ax1 and Pina on grain texture in the transgenic durum wheat.
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