Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Characterization of Glutenin Polymers in a Transgenic Bread Wheat Line over-Expressing a Lmw-Gs.

Authors
item Masci, Stefania - UNIV OF TUSCIA, ITALY
item D'Ovidio, Renato - UNIV OF TUSCIA, ITALY
item Scossa, Federico - UNIV OF TUSCIA, ITALY
item Patacchini, Carla - UNIV OF TUSCIA, ITALY
item Lafiandra, Dominico - UNIV OF TUSCIA, ITALY
item Anderson, Olin
item Blechl, Ann

Submitted to: Meeting Abstract
Publication Type: Proceedings
Publication Acceptance Date: March 17, 2004
Publication Date: March 17, 2004
Citation: Masci, S., D'Ovidio, R., Scossa, F., Patacchini, C., Lafiandra, D., Anderson, O.D., Blechl, A.E. 2004. Characterization of glutenin polymers in a transgenic bread wheat line over-expressing a LNW-GS. Proceedings - 8th Gluten Workshop. 1:10-13

Interpretive Summary: Wheat flour, when mixed with water, forms a visco-elastic dough that is the basis for forming a wide range of food products (leavened and flat breads, crackers, cakes, pastas, etc). This visco-elasticity is caused mainly by the proteins of the wheat seed. These proteins form a polymeric network called gluten. High and low molecular weight glutenin protein subunits (HMW-GS and LMW-GS, respectively) are the most important components of gluten structure. The exact relative roles of the LMW-GS in influencing bread-making quality has yet to be completely established. In the experiments reported here, a LMW-GS gene was transformed into wheat and over-expressed. The rationale of these experiments is that over-expression of a LMW-GS helps begin the determination of the exact role of LMW-GS in dough quality. The results demonstrate that gluten polymer composition can be altered by over-expression of a LMW-GS gene and that such changes affect wheat end-use properties.

Technical Abstract: Visco-elastic dough is formed when wheat flour is mixed with water and is the basis for forming a wide range of food products (leavened and flat breads, crackers, cakes, pastas, etc). This visco-elasticity is caused mainly by the proteins of the wheat seed. These proteins form a polymeric network called gluten. High and low molecular weight glutenin protein subunits (HMW-GS and LMW-GS, respectively) are the most important components of gluten structure. The exact relative roles of the LMW-GS in influencing bread-making quality has yet to be completely established. In the experiments reported here, a LMW-GS gene was transformed into wheat and over-expressed. The rationale of these experiments is that over-expression of a LMW-GS helps begin the determination of the exact role of LMW-GS in dough quality. The results demonstrate that gluten polymer composition can be altered by over-expression of a LMW-GS gene and that such changes affect wheat end-use properties.

Last Modified: 7/24/2014
Footer Content Back to Top of Page