Claim · model-written summary
Some dough quality traits improved after high-pressure mutagenesis.
- Taxon
- wheat
Triticum aestivumt0 - Treatment
- high pressure mutagenesise0
- Outcome
- dough related qualitye0
- Direction
- improvede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in the condition of high pressure mutagenesis,the total number of gliadin spectrum decreased,but parts of the dough related quality improved”
t0“Wheat”
Title
Jiao He Mailei zuowu xuebao 2013
Other claims from this paper (7)
- Observation Thirty-nine offspring showed 24 gliadin bands of differing mobility.
- Observation Six bands differed from wild type.
- Observation Variations fell into three categories and 37 types.
- Observation The mutation rate was 94.8%.
- Observation Variations were mainly in omega and gamma gliadin regions.
- Association Six mutation bands correlated significantly with eight quality traits.
- Intervention effect Total gliadin spectrum number decreased after high-pressure mutagenesis.