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 

机构地区：[1]Frontiers Science Center for Molecular Design Breeding,Key Laboratory of Crop Heterosis and Utilization(MOE),Beijing Key Laboratory of Crop Genetic Improvement,China Agricultural University,Beijing 100193,China

出　　处：《Journal of Genetics and Genomics》2023年第11期909-912,共4页遗传学报（英文版）

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

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).

关 键 词：weight WHEAT GLUTEN 

分 类 号：R556.61[医药卫生—血液循环系统疾病]