A highly conserved amino acid in high molecular weight glutenin subunit 1Dy12 contributes to gluten functionality and processing quality in wheat

作     者：Changfeng Yang Qian Chen Mingming Xin Zhenqi Su Jinkun Du Weilong Guo Zhaorong Hu Jie Liu Huiru Peng Zhongfu Ni Qixin Sun Yingyin Yao Changfeng Yang;Qian Chen;Mingming Xin;Zhenqi Su;Jinkun Du;Weilong Guo;Zhaorong Hu;Jie Liu;Huiru Peng;Zhongfu Ni;Qixin Sun;Yingyin Yao

作者机构：Frontiers Science Center for Molecular Design BreedingKey Laboratory of Crop Heterosis and Utilization(MOE)Beijing Key Laboratory of Crop Genetic ImprovementChina Agricultural UniversityBeijing 100193China 

出 版 物：《Journal of Genetics and Genomics》 (遗传学报（英文版）)

年 卷 期：2023年第50卷第11期

页      面：909-912页

核心收录：

学科分类：0710[理学-生物学] 1002[医学-临床医学] 100201[医学-内科学(含：心血管病、血液病、呼吸系病、消化系病、内分泌与代谢病、肾病、风湿病、传染病)] 10[医学] 

基　　金：supported by the National Natural Science Foundation of China(32125030) Hainan Yazhou Bay Seed Lab(B21HJ0502) China Postdoctoral Science Foundation(2022M713413) 

主　　题：weight wheat gluten 

摘      要：Bread wheat(Triticum aestivum L.)is one of the most commonly consumed staples worldwide,with widespread uses in foods such as breads,noodles,cakes,and cookies(Veraverbeke and Delcour,2002).The specific cooking properties of wheat products are mainly conferred by the gluten proteins contained in wheat grains(Delcour et al.,2012).High molecular weight glutenin subunits(HMW-GSs)are important constituents of wheat gluten proteins,largely determining gluten elasticity and processing quality(Branlard and Dardevet,1985;Payne et al.,1988).