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United States Department of Agriculture

Agricultural Research Service

Title: CHARACTERIZATION OF GLUTENIN POLYMERS IN A TRANSGENIC BREAD WHEAT LINE OVER-EXPRESSING A LMW-GS.)

Author
item Masci, Stefania
item D'ovidio, Renato
item Scossa, Federico
item Patacchini, Carla
item Lafiandra, Dominico
item Anderson, Olin
item Blechl, Ann

Submitted to: Meeting Abstract
Publication Type: Proceedings
Publication Acceptance Date: 3/17/2004
Publication Date: 3/17/2004
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: 8/24/2016
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