Publications by authors named "Zhimu Bu"
Article Synopsis
- - The study focuses on enhancing wheat quality by modifying storage protein genes, particularly through the introduction or deletion of specific high molecular weight subunits (1Dx5 and 1Dy10) in digenic and trigenic wheat lines.
- - Results showed that gene pyramiding improved various quality metrics, such as higher sedimentation values and better mixograph parameters, especially in trigenic lines, indicating enhanced dough elasticity and overall wheat quality.
- - The modified wheat lines exhibited an improved protein composition, with higher Glu/Gli ratios compared to wild type samples, pointing towards significant advancements in both food safety and quality traits.
Background: The speciation and fast global domestication of bread wheat have made a great impact on three subgenomes of bread wheat. DNA base composition is an essential genome feature, which follows the individual-strand base equality rule and [AT]-increase pattern at the genome, chromosome, and polymorphic site levels among thousands of species. Systematic analyses on base compositions of bread wheat and its wild progenitors could facilitate further understanding of the evolutionary pattern of genome/subgenome-wide base composition of allopolyploid species and its potential causes.
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