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

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

doi:10.1016/j.jgg.2022.11.002

Volume 50 Issue 11

Nov. 2023

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Article Navigation > Journal of Genetics and Genomics > 2023 > 50(11): 909-912

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

doi: 10.1016/j.jgg.2022.11.002

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

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This work was supported by the National Natural Science Foundation of China (32125030), Hainan Yazhou Bay Seed Lab (B21HJ0502), and China Postdoctoral Science Foundation (2022M713413). We thank Dr. Zhiyong Liu (Institute of Genetics and Developmental Biology, Chinese Academy of Sciences) for providing the EMS-mutagenized population.

Received Date: 2022-09-02
Accepted Date: 2022-11-07
Rev Recd Date: 2022-11-06
Publish Date: 2022-11-14

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