funded by the National Key Research and Development Program of China (2016YFD0100500);the National Natural Science Foundation of China (31571663, 31371623);Genetically Modified Organisms Breeding Major Project (2016ZX08009003-004)
Wheat high-molecular-weight glutenin subunits(HMW-GS) determine dough elasticity and play an essential role in processing quality. HMW-GS are encoded by Glu-1 genes and controlled primarily at transcriptional level, i...
supported by the Ministry of Science and Technology of China (Grant No. 2014CB138104);Chinese Academy of Sciences (Grant No. XDA08010302);the National Science Foundation of China (Grant No. 31371611)
In common wheat, insoluble glutenin (IG) is an important fraction of flour glutenin macropolymers, and insoluble glutenin content (IGC) is positively associated with key end-use quality parameters. Here, we presen...