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Updated: Sep 8, 2025

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通过TaWaxy基因编辑修改商业小麦的粉特征

Yuliang Qiu1, Xi Li2, Ming Fan3

  • 1State Key Laboratory of Crop Gene Resources and Breeding, National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Institute of Cotton Sciences, Shanxi Agricultural University, Yuncheng 044000, Shanxi, China.

Carbohydrate polymers
|September 5, 2025
PubMed
概括

谷物TaWaxy基因编辑产生了氨糖含量降低的突变,提高了面条和饼干的质量. 这些发现为改善小麦特性提供了切实可行的替代方案.

关键词:
氨糖含量面粉的加工质量基因组编辑粉性属性小麦

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