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Improving End‐Use Quality Through Introducing Cysteines Into the Central Repeat Domain of High‐Molecular‐Weight Glutenin Subunit 1Dx2 in Bread Wheat

open access: yesPlant Biotechnology Journal, EarlyView.
ABSTRACT In bread wheat (Triticum aestivum L.), cysteine (Cys) residues within the N‐ and C‐termini of high‐molecular‐weight glutenin subunits (HMW‐GSs) critically influence dough quality. However, the functional significance of Cys residue in their central repeat domain (CRD) remains unclear.
Bo Wei   +16 more
wiley   +1 more source

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