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Distribution of gluten proteins in bread wheat (Triticum aestivum) grain

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Tosi, P. ORCID: https://orcid.org/0000-0003-4171-6120, Gritsch, C. S., He, J. and Shewry, P. R. (2011) Distribution of gluten proteins in bread wheat (Triticum aestivum) grain. Annals of botany, 108 (1). pp. 23-35. ISSN 1095-8290

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To link to this item DOI: 10.1093/aob/mcr098

Abstract/Summary

Quantitative and qualitative gradients in gluten protein composition are established during grain development. These gradients may be due to the origin of subaleurone cells, which unlike other starchy endosperm cells derive from the re-differentiation of aleurone cells, but could also result from the action of specific regulatory signals produced by the maternal tissue on specific domains of the gluten protein gene promoters.

Item Type:Article
Refereed:Yes
Divisions:Life Sciences > School of Agriculture, Policy and Development > Department of Crop Science
ID Code:34019
Publisher:Oxford Journals
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