至今,GenScript的服务及产品已被Cell, Nature, Science, PNAS等1300多家生物医药类杂志引用近万次,处于行业领先水平。NIH、哈佛、耶鲁、斯坦福、普林斯顿、杜克大学等约400家全球著名机构使用GenScript的基因合成、多肽服务、抗体服务和蛋白服务等成功地发表科研成果,再次证明GenScript 有能力帮助业内科学家Make research easy.

Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor

Food Chem X. 2020-06-01; 
Byoung Min, Louise Salt, Peter Wilde, Ondrej Kosik, Kirsty Hassall, Alexandra Przewieslik-Allen, Amanda J Burridge, Mervin Poole, John Snape, Luzie Wingen, Richard Haslam, Simon Griffiths, Peter R Shewry
Products/Services Used Details Operation
GenParts™ DNA Fragments … described previously30, 31, 48. Haplotype and engineered variants of HvHKT1;5 were synthesised by GenScript (Piscataway, NJ, USA) and fragments were inserted into a gateway enabled pGEMHE All rights reserved. No reuse allowed without permission. perpetuity … Get A Quote

摘要

Lipids affect the quality of wheat flour for breadmaking. One possible mechanism is stabilization of the gas cells which are formed during dough mixing and expanded during fermentation, leading to a greater loaf volume and evenness of texture. We therefore compared the lipidomic profiles of flour and dough liquor fractions (which contain surface-active components present at the gas bubble interface) from two sets of wheat lines differing in allelic variation at a QTL for loaf volume. Analyses of fractions from three field trials showed consistent increases in the contents of galactolipids (monogalactosyl diglyceride and digalactosyl diglyceride) in flour and dough liquor of the lines with the increasing (good q... More

关键词

Bread making, Dough liquor, Galactolipids, Lipidomics, QTL, Wheat