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Overexpression of a Gluten Protein in Transgenic Wheat Results in Greatly Increased Dough Strength

1999; Elsevier BV; Volume: 30; Issue: 2 Linguagem: Inglês

10.1006/jcrs.1999.0265

1095-9963

L. Rooke, F. Békés, R. Fido, Francisco Barro, P. W. Gras, Arthur S. Tatham, P. Barceló, P. A. Lazzeri, Peter R. Shewry,

Agriculture, Plant Science, Crop Management

The transgenic wheat line B73-6-1 contains additional genes encoding a gluten protein called HMW subunit 1Dx5, resulting in a four-fold increase in the proportion of this component in the seed proteins and corresponding increases in the proportions of total HMW subunits and total glutenins. This is associated with a dramatic increase in dough strength, as measured using a small scale Mixograph, with dough produced from B73-6-1 being too strong to be used in conventional breadmaking.