ISSN:
1432-2242
Keywords:
Key words Tritordeum
;
Transformation
;
HMW glutenin subunits
;
Seed protein engineering
;
Dough functionality
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
Notes:
Abstract The high-molecular-weight (HMW) subunits of wheat glutenin are the major determinants of the gluten visco-elasticity that allows wheat doughs to be used to make bread, pasta and other food products. In order to increase the proportions of the HMW subunits, and hence improve breadmaking performance, particle bombardment was used to transform tritordeum, a fertile amphiploid between wild barley and pasta wheat, with genes encoding two HMW glutenin subunits (1Ax1 and 1Dx5). Of the 13 independent transgenic lines recovered (a transformation frequency of 1.4%) six express the novel HMW subunits at levels similar to, or higher than, those of the endogenous subunits encoded on chromosome 1B. Small-scale mixograph analysis of T2 seeds from a line expressing the transgene for 1Dx5 indicated that the addition of novel HMW subunits can result in significant improvements in dough strength and stability, thus demonstrating that transformation can be used to modify the functional properties of tritordeum for improved breadmaking.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s001220051305
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