COEXPRESSION OF THE HIGH MOLECULAR WEIGHT GLUTENIN SUBUNIT 1AX1 AND PUROINDOLINE IMPROVES DOUGH MIXING PROPERTIES IN DURUM WHEAT (TRITICUM TURGIDUM L. SSP. DURUM).

Coexpression of the high molecular weight glutenin subunit 1Ax1 and puroindoline improves dough mixing properties in durum wheat (Triticum turgidum L. ssp. durum).

Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness.The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough.One group of gluten proteins, high molecular weight glutenin subunits (HMW-GS), plays

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Isolation, Genomic Analysis, and Preliminary Application of a Bovine Klebsiella pneumoniae Bacteriophage vB_Kpn_B01

Klebsiella pneumoniae is an important pathogen that can infect both humans and cattle.The widespread K.pneumoniae and its high drug resistance make it difficult to treat Klebsiella infections/diseases.In this study, a lytic K.pneumoniae bacteriophage vB_Kpn_B01 was isolated from a dairy farm trough in Sichuan Province, and its biological properties

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