Overexpressing wheat low-molecular-weight glutenin subunits in rice (Oryza sativa L. japonica cv. Koami) seeds

Genes encoding wheat low-molecular-weight glutenin subunits (LMW-GSs) that confer dough strength and extensibility were previously identified from Korean wheat cultivars. To improve low viscoelasticity of rice ( Oryza sativa L.) dough caused by the lack of seed storage proteins comparable to wheat g...

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Veröffentlicht in:	3 Biotech 2019-02, Vol.9 (2), p.49-8, Article 49
Hauptverfasser:	Cho, Kyoungwon, Jo, Yeong-Min, Lim, Sun-Hyung, Kim, Joo Yeol, Han, Oksoo, Lee, Jong-Yeol
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Bioinformatics Biomaterials Biotechnology Cancer Research Chemistry Chemistry and Materials Science Coding Cultivars Dough Endosperm extensibility Gel electrophoresis Genes Genetic transformation Gluten Glutenin glutenins Hybridization Low molecular weights Original Original Article Oryza sativa Oryza sativa japonica polyacrylamide gel electrophoresis Proteins Rice seed storage proteins Seeds Sodium lauryl sulfate Stem Cells Storage proteins Transgenic plants Viscoelasticity Wheat wheat gluten
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