<HashMap><database>biostudies-literature</database><scores/><additional><omics_type>Unknown</omics_type><volume>13</volume><submitter>Zhou Z</submitter><pubmed_abstract>Gliadin is a group of grain storage proteins that confers extensibility/viscosity to the dough and are vital to end-use quality in wheat. Moreover, gliadins are one of the important components for nutritional quality because they contain the nutritional unprofitable epitopes that cause chronic immune-mediated intestinal disorder in genetically susceptible individuals designated celiac disease (CD). The main genetic loci encoding the gliadins were revealed by previous studies; however, the genes related to the content of gliadins and their fractions were less elucidated. To illustrate the genetic basis of the content of gliadins and their fractions comprehensively, a recombinant inbred line (RIL) population that consisted of 196 lines was constructed from the two parents, Luozhen No.1 and Z</pubmed_abstract><journal>Frontiers in plant science</journal><pagination>826909</pagination><full_dataset_link>https://www.ebi.ac.uk/biostudies/studies/S-EPMC8988047</full_dataset_link><repository>biostudies-literature</repository><pubmed_title>Dissection of the Genetic Architecture for Quantities of Gliadins Fractions in Wheat (&lt;i>Triticum aestivum&lt;/i> L.).</pubmed_title><pmcid>PMC8988047</pmcid><pubmed_authors>Geng S</pubmed_authors><pubmed_authors>Li W</pubmed_authors><pubmed_authors>Wu Z</pubmed_authors><pubmed_authors>Hou J</pubmed_authors><pubmed_authors>Lei Z</pubmed_authors><pubmed_authors>Guan H</pubmed_authors><pubmed_authors>Qin M</pubmed_authors><pubmed_authors>Liu C</pubmed_authors><pubmed_authors>Dai Z</pubmed_authors><pubmed_authors>Yao W</pubmed_authors><pubmed_authors>Shi X</pubmed_authors><pubmed_authors>Zhou Z</pubmed_authors></additional><is_claimable>false</is_claimable><name>Dissection of the Genetic Architecture for Quantities of Gliadins Fractions in Wheat (&lt;i>Triticum aestivum&lt;/i> L.).</name><description>Gliadin is a group of grain storage proteins that confers extensibility/viscosity to the dough and are vital to end-use quality in wheat. Moreover, gliadins are one of the important components for nutritional quality because they contain the nutritional unprofitable epitopes that cause chronic immune-mediated intestinal disorder in genetically susceptible individuals designated celiac disease (CD). The main genetic loci encoding the gliadins were revealed by previous studies; however, the genes related to the content of gliadins and their fractions were less elucidated. To illustrate the genetic basis of the content of gliadins and their fractions comprehensively, a recombinant inbred line (RIL) population that consisted of 196 lines was constructed from the two parents, Luozhen No.1 and Z</description><dates><release>2022-01-01T00:00:00Z</release><publication>2022</publication><modification>2025-04-05T15:53:19.434Z</modification><creation>2025-04-05T15:53:19.434Z</creation></dates><accession>S-EPMC8988047</accession><cross_references><pubmed>35401644</pubmed><doi>10.3389/fpls.2022.826909</doi></cross_references></HashMap>