Cellular Localization of Wheat High Molecular Weight Glutenin Subunits in Transgenic Rice Grain

Cellular Localization of Wheat High Molecular Weight Glutenin Subunits in Transgenic Rice Grain

Rice (Oryza sativa L.) is a primary global food cereal. However, when compared to wheat, rice has poor food processing qualities. Dough that is made from rice flour has low viscoelasticity because rice seed lacks storage proteins that are comparable to gluten protein from wheat. Thus, current resear...

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Bibliographic Details
Main Authors:	Yeong-Min Jo, Kyoungwon Cho, Hye-Jung Lee, Sun-Hyung Lim, Jin Sun Kim, Young-Mi Kim, Jong-Yeol Lee
Format:	Article
Language:	English
Published:	MDPI AG 2017-11-01
Series:	International Journal of Molecular Sciences
Subjects:	seed storage proteins high-molecular-weight glutenin subunits 1Dx5_KK 1Dy10_JK glutelin prolamin
Online Access:	https://www.mdpi.com/1422-0067/18/11/2458

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