Quantitative proteomic analysis of super soft kernel texture in soft white spring wheat

• Published in: PloS one Vol. 18; no. 8; p. e0289784
• Main Authors: Aoun, Meriem, Orenday-Ortiz, Jose M., Brown, Kitty, Broeckling, Corey, Morris, Craig F., Kiszonas, Alecia M.
• Format: Journal Article
• Language: English
• Published: San Francisco Public Library of Science 31.08.2023; Public Library of Science (PLoS)
• Subjects: Analysis; Baking; Biology and Life Sciences; Carbohydrate metabolism; Carbohydrates; Cultivars; flowering; Gene loci; genes; Genomes; Genotypes; Hardness; Inbreeding; Kernels; Lipid metabolism; Lipids; Mass spectrometry; Peptides; Physical Sciences; Production management; Properties; Proteins; Proteomics; Scientific imaging; seed development; seeds; Spring wheat; Sucrose; Sucrose-phosphate synthase; Texture; Wheat; United States; United States > US

Super soft kernel texture is associated with superior milling and baking performance in soft wheat. To understand the mechanism underlying super soft kernel texture, we studied proteomic changes between a normal soft and a super soft during kernel development. The cultivar ‘Alpowa’, a soft white spr...