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Review on low-molecular-weight glutenin subunits and their coding genes
The low-molecular-weight glutenin subunit (LMW-GS) of wheat is about 1/3 of the amount in seed storage proteins and has great effects on dough extensibility and food processing quality. It has thus became one of the main ...
Allelic variation at the Glu-D3 locus in Chinese bread wheat and effects on dough properties, pan bread and noodle qualities
Glutenin subunit alleles at the Glu-D3 locus and their effects on dough properties, pan bread, and dry white Chinese noodle (DWCN) qualities were investigated using 106 winter and facultative wheat cultivars and advanced ...
Allelic variation of puroindoline genes in Chinese spring wheats
(Objective) Study of wheat kernel hardness is helpful to improving quality and introducing materials in Chinese spring wheat regions. (Method) In total, 140 Chinese spring wheat cultivars, advanced lines, and breeding ...