Transformation of wheat with high molecular weight subunit genes results in improved functional properties

A - Papers appearing in refereed journals

Barro, F., Rooke, L., Bekes, F., Gras, P., Tatham, A. S., Fido, R., Lazzeri, P. A., Shewry, P. R. and Barcelo, P. 1997. Transformation of wheat with high molecular weight subunit genes results in improved functional properties. Nature Biotechnology. 15 (12), pp. 1295-1299.

AuthorsBarro, F., Rooke, L., Bekes, F., Gras, P., Tatham, A. S., Fido, R., Lazzeri, P. A., Shewry, P. R. and Barcelo, P.
Abstract

The high molecular weight (HMW) subunits of wheat glutenin are major determinants of the elastic properties of gluten that allow the use of wheat doughs to make bread, pasta, and a range of other foods. There are both quantitative and qualitative effects of HMW subunits on the quality of the grain, the former being related to differences in the number of expressed HMW subunit genes. We have transformed bread wheat in order to increase the proportions of the HMW subunits and improve the functional properties of the flour. A range of transgene expression levels was obtained with some of the novel subunits present at considerably higher levels than the endogenous subunits. Analysis of T2 seeds expressing transgenes for one or two additional HMW subunits showed stepwise increases in dough elasticity, demonstrating the improvement of the functional properties of wheat by genetic engineering. 

KeywordsRRES175; 175_Plant sciences; 175_Genetics; 175_Food science
Year of Publication1997
JournalNature Biotechnology
Journal citation15 (12), pp. 1295-1299
Digital Object Identifier (DOI)doi:10.1038/nbt1197-1295
Open accessPublished as non-open access
Funder project or code213
240
415
Publication dates
Online01 Nov 1997
Publication process dates
Accepted14 Sep 1997
ISSN15461696
PublisherSpringer Nature
Copyright licensePublisher copyright

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