Regulation of gluten strength by vacuolar processing enzymes targeting a wheat glutenin subunit
Plant Science Research WeeklyWheat is rich in gluten proteins which provide texture and structure to many foods such as breads. The abundance of low molecular weight glutenin subunits (LMW-GSs) and high molecular weight glutenin subunits (HMW-GSs) determines gluten strength and dough quality. Wheat cultivars commonly contain three…