tailieunhanh - An asparagine residue at the N-terminus affects the maturation process of low molecular weight glutenin subunits of wheat endosperm

Wheat glutenin polymers are made up of two main subunit types, the high- (HMW-GS) and low- (LMW-GS) molecular weight subunits. These latter are represented by heterogeneous proteins. The most common, based on the first amino acid of the mature sequence, are known as LMW-m and LMW-s types. | An asparagine residue at the N-terminus affects the maturation process of low molecular weight glutenin subunits of wheat endosperm

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