학술대회자료
Screening of Crossing Block for Improvement of Wheat Quality
- Dongjin Shin Jinkyung Cha So-Myeong Lee Jong-Hee Lee
- 한국작물학회
- 한국작물학회 학술발표대회 논문집
- 2020년도 추계학술대회
- 2020.11
- 111 - 111 (1 pages)
Gluten affected end-use quality of common wheat, also known as bread wheat, is consisted with glutenins and gliadins. Glutenin are divided by its protein weight into high molecular weight glutenin subunits (HMW-GS) and low molecular weight glutenin subunits (LMW-GS). HMW-GS represents approximately 10% of the total seed storage proteins and critically determines the strength and elasticity of dough with LMW-GS.