Advanced search

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

Download
[thumbnail of Ann of Bot Paola mcr098.pdf]
Text - Published Version
· Restricted to Repository staff only
· The Copyright of this document has not been checked yet. This may affect its availability.
Restricted to Repository staff only
Advice

Please see our End User Agreement.

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

Tools
Add to AnyAdd to TwitterAdd to FacebookAdd to LinkedinAdd to PinterestAdd to Email
Lists

Tosi, P. orcid id iconORCID: 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 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.

Altmetric Badge

Item Type Article
URI https://reading-clone.eprints-hosting.org/id/eprint/34019
Identification Number/DOI 10.1093/aob/mcr098
Refereed Yes
Divisions Life Sciences > School of Agriculture, Policy and Development > Department of Crop Science
Publisher Oxford Journals
Download/View statistics View download statistics for this item
Deposit Details

University Staff: Request a correction | Centaur Editors: Update this record

Search Google Scholar