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Figure 4 | BMC Plant Biology

Figure 4

From: Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivumL.) significantly reduces dough strength and breadmaking quality

Figure 4

Multiple alignment of the deduced amino acid sequences of Glu-A3a and other 14 LMW-i glutenin genes. These genes including GenBank number AB062877 [14], AY542896 [13], DQ307386 [32], EU189087 [33], EU594335 and EU594336 [34], FJ549929, FJ549931, FJ549932 and FJ449933 [24], FJ876819 (Han, 2009), GQ870245, GQ870249 [35] and GU942731 [36]. Signal represents signal peptide (I), repetitive domain (II) and three sub-regions of C-terminal domain were indicated, respectively. The first amino acid residue of the mature proteins and cysteine residues were highlighted by black box and red shading, respectively. Deletions were indicated by dashes. Polyglutamine stretches were indicated by broken line frames.

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