Salt stress increases content and size of glutenin macropolymers in wheat grain

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Salt stress increases content and size of glutenin macropolymers in wheat grain

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作者：Xiaxiang Zhang^a ; Zhiqiang Shi^a ; Youjia Tian^a ; Qin Zhou^a ; Jian Cai^a ; Tingbo Dai^a ; Weixing Cao^a ; Hanchun Pu^b ; ^{phcxj@sohu.com" class="auth_mail" title="E-mail the corresponding author} ; Dong Jiang^a ; ^{jiangd@njau.edu.cn" class="auth_mail" title="E-mail the corresponding author}
关键词：High molecular weight glutenin subunits ; Glutenin macropolymers ; Grain Na+ and K+ ; Salinity ; Wheat (Triticum aestivum L.)
刊名：Food Chemistry
出版年：2016
出版时间：15 April 2016
年：2016
卷：197
期：part_PA
页码：516-521
全文大小：429 K

文摘

•: Post-anthesis salinity reduced wheat yield, increased grain Na⁺ and K⁺ contents.
•: Salinity increased content of high molecular weight glutenin subunits (HMW-GS).
•: Salinity increased glutenin macropolyers (GMP) content and large GMP fraction.
•: Fortified Na⁺ and K⁺ improved HMW-GS and GMP in wheat grains.

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