Potato flour viscosity improvement is associated with the expression of a wheat LMW-glutenin gene

Biotechnology and Bioengineering

Volumn 87, Issue 4, 2004, Pages 495-500

  Benmoussa, Mustapha ^a   Vézina, Louis P ^b   Pagé, Michel ^c   Gélinas, Pierre ^d   Yelle, Serge ^a   Laberge, Serge ^b  

^a PURDUE UNIVERSITY   (United States)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^c UNIVERSITÉ LAVAL   (Canada)

^d FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Glutenin; Potato; Viscosity; Wheat storage proteins

Indexed keywords

TRASGENIC LINES; WESTERN BLOT ANALYSIS; WHEAT SEEDS;

BIOTECHNOLOGY; DNA; FOOD PRODUCTS; GENE TRANSFER; MOLECULAR WEIGHT; SEED; VISCOSITY;

GENES;

GENOMIC DNA; GLUTENIN; MESSENGER RNA; UNCLASSIFIED DRUG; WHEAT STORAGE PROTEIN;

AMINO ACID SEQUENCE; ARTICLE; CONTROLLED STUDY; CROP; FLOUR; GENE EXPRESSION; GENE TRANSFER; MOLECULAR WEIGHT; NONHUMAN; NORTHERN BLOTTING; NUCLEIC ACID ANALYSIS; PLANT; POLYMERASE CHAIN REACTION; POTATO; PROTEIN ANALYSIS; RHIZOBIUM RADIOBACTER; SOUTHERN BLOTTING; TRANSGENIC PLANT; VISCOSITY; WHEAT;

CLONING, MOLECULAR; FLOUR; GENE EXPRESSION REGULATION, PLANT; GENETIC ENHANCEMENT; GLUTEN; MOLECULAR WEIGHT; PLANT EXTRACTS; PLANTS, GENETICALLY MODIFIED; RECOMBINANT PROTEINS; SOLANUM TUBEROSUM; VISCOSITY;

AGROBACTERIUM; AGROBACTERIUM TUMEFACIENS; SOLANUM; SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 4344670569     PISSN: 00063592     EISSN: None     Source Type: Journal    
DOI: 10.1002/bit.20163     Document Type: Article

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