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High-molecular-weight glutenin subunits (HMW-GS) play an important role for the baking quality of wheat. The ancient wheats emmer and spelt differ in their HMW-GS pattern compared to modern common wheat and this might be one reason for their comparatively poor baking quality. The aim of this study w...
ORGANISM(S): Triticum Dicoccoides Triticum Aestivum Triticum Spelta 
2020-01-15 | PXD016342 | panorama
Introgression of a high molecular weight glutenin subunit (HMW-GS) gene, 1Ay21*, into commercial wheat cultivars increased overall grain protein content and bread-making quality by unknown mechanisms. As well as increased abundance of 1Ay HMW-GS, 115 differentially expressed proteins (DEPs) were dis...
ORGANISM(S): Triticum aestivum (Wheat) 
2021-05-30 | PXD021706 | Pride
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