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- Zhen, Shoumin, et al. Show all 7 Authors
- Molecular breeding 2015 v.35 no.12 pp. 221
- Escherichia coli; alleles; amino acid sequences; breadmaking quality; dough; gluten; glutenins; hexaploidy; inbred lines; loci; marker-assisted selection; molecular weight; nucleotide sequences; phylogeny; single nucleotide polymorphism; viscosity; wheat
- ... Wheat grain high molecular weight glutenin subunits (HMW-GS) are the major determinants of dough elasticity and viscosity, and thus of breadmaking quality. Most known HMW-GS genes in bread wheat have been already cloned except for very few such as 1By18 and 1By19. In this study, HMW-GS 1By18 gene was isolated from bread wheat for the first time. In the past, this subunit has been considered to hav ...