Exploration of Triticeae seed storage proteins for improvement of wheat end- product quality

Abstract

The seed storage proteins (SSPs) of cultivated wheat (Triticum aestivum and T. durum), namely, glutenin and gliadin, impart viscoelastic properties to bread dough, making wheat well suited for bread-making. Extensive studies on wheat SSPs have been carried out and revealed genetic diversity among wheat cultivars. Here, we review the studies of SSPs from… (More)

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Cite this paper

@inproceedings{Garg2009ExplorationOT, title={Exploration of Triticeae seed storage proteins for improvement of wheat end- product quality}, author={Monika Garg and Hiroyuki Tanaka and Hisashi Tsujimoto}, year={2009} }