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

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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), and Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193, China

基金项目:

This work was supported by National Natural Science Foundation of China (32125030), Hainan Yazhou Bay Seed Lab (B21HJ0502) and China Postdoctoral Science Foundation (2022M713413).

详细信息

通讯作者:
Yingyin Yao, E-mail: yingyin@cau.edu.cn

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- 被引次数: 0
出版历程
- 收稿日期: 2022-09-02
- 录用日期: 2022-11-07
- 修回日期: 2022-11-06
- 网络出版日期: 2022-11-15

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

Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization (MOE), and Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193, China

Funds:

This work was supported by National Natural Science Foundation of China (32125030), Hainan Yazhou Bay Seed Lab (B21HJ0502) and China Postdoctoral Science Foundation (2022M713413).