Low-molecular-weight glutenin subunit LMW-N13 improves dough quality of transgenic wheat

•Three wheat transgenic lines expressing LMW-N13 have been obtained.•Transgenic lines possess superior dough properties.•Transgenic lines showed higher contents of GMP and total protein than NT lines.•The protein matrix was continuous and tight in transgenic lines. In our previous study, a novel LMW...

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Veröffentlicht in:	Food chemistry 2020-10, Vol.327, p.127048-127048, Article 127048
Hauptverfasser:	Du, Xuye, Wei, Jialian, Luo, Xi, Liu, Zhiguo, Qian, Yuqing, Zhu, Bin, Weng, Qingbei, Tang, Heng
Format:	Artikel
Sprache:	eng
Schlagworte:	Low-molecular-weight glutenin subunit Microstructure Mixing properties Processing quality Transgenic wheat lines
Online-Zugang:	Volltext
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