%0 Journal Article
%T Genetic analysis of contribution of low-molecular-weight glutenin subunits to dough strength in common wheat<br>普通小麦低分子量麦谷蛋白亚基核心编码区与面团强度关系的研究
%A WU Fang
%A LIU Ying-Hua
%A LIU Lin
%A DENG Guang-Bing
%A YU Mao-Qun
%A CHEN Xiao
%A <br>吴芳
%A 刘英华
%A 刘琳
%A 邓光兵
%A 余懋群
%A 陈孝
%J 遗传
%D 2007
%I 
%X Locus-specific primers of low-molecular-weight glutenin subunit (LMW-GS) genes and gliadin bands tightly linked to LMW-GS genes were analyzed to evaluate the effect of LMW-GS genes on dough strength in common wheat (Triticum aestivum L.). Analysis of the F9 progeny from two crosses '99G45/Jing771' and 'Pm97034/J771' showed that the LMW-GS genes located at the Glu-B3 locus from the three parents had six Cysteine, but 'PB' (define) had a seven amino-acid deletion in the repetitive to 'GB' and 'JB' (define these abbreviations) and amino-acid substitution, two of which would be expected to cause changes in hydrophilicity.
%K Triticum aestivum L
%K LMW-GS
%K core coding region
%K dough strength<br>普通小麦
%K 低分子量麦谷蛋白亚基
%K 核心编码区
%K 面团强度
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=90BA3D13E7F3BC869AC96FB3DA594E3FE34FBF7B8BC0E591&jid=3E23F50E071DF18E21B2F5AEE4F1FA5E&aid=00485C538484E5ED4256B85FD9A15616&yid=A732AF04DDA03BB3&vid=771469D9D58C34FF&iid=708DD6B15D2464E8&sid=969830E7B1842E81&eid=E0D5583D4EFFC59B&journal_id=0253-9772&journal_name=遗传&referenced_num=0&reference_num=7