Development of transgenic rice (Oryza sativa L.) expressing wheat high-and low-molecular-weight glutenin subunit proteins
نویسندگان
چکیده
منابع مشابه
Production of Marker-free Transgenic Rice (Oryza sativa L.) with Improved Nutritive Quality Expressing AmA1
Background: Rice seed proteins are lacking essential amino acids (EAAs). Genetic engineering off ers a fast and sustainable method to solve this problem as it allows the specifi c expression of heterologous EAA-rich proteins. The use of selectable marker gene is essential for generation of transgenic crops, but might also lead to potential environmental and food safety problems...
متن کاملCellular Localization of Wheat High Molecular Weight Glutenin Subunits in Transgenic Rice Grain
Rice (Oryza sativa L.) is a primary global food cereal. However, when compared to wheat, rice has poor food processing qualities. Dough that is made from rice flour has low viscoelasticity because rice seed lacks storage proteins that are comparable to gluten protein from wheat. Thus, current research efforts aim to improve rice flour processing qualities through the transgenic expression of vi...
متن کاملCloning and Characterization of Low-Molecular-Weight Glutenin Subunit Alleles from Chinese Wheat Landraces (Triticum aestivum L.)
Low-molecular-weight glutenin subunits (LMW-GS) are of great importance in processing quality and participate in the formation of polymers in wheat. In this study, eight new LMW-GS alleles were isolated from Chinese wheat landraces (Triticum aestivum L.) and designated as Glu-A3-1a, Glu-A3-1b, Glu-B3-1a, Glu-B3-1b, Glu-B3-1c, Glu-D3-1a, Glu-D3-1b, and Glu-D3-1c, which were located at the Glu-A3...
متن کاملQuality trait variations in [⁶⁰Co]-irradiated wheat and high-molecular-weight glutenin subunit mutant identification.
With 300 Gy of [(60)Co] γ-ray radiation of dry wheat seeds of Vortex 9722, the protein content, wet gluten content, sedimentation value, and hardness variation were analyzed in 341 lines in M4. Using over population mean ± 2X standard deviation as the screening standard, 8 lines with higher protein and wet gluten content and 4 lines with lower protein and wet gluten content were selected. In th...
متن کاملLow molecular weight glutenin subunit gene Glu-B3h confers superior dough strength and breadmaking quality in wheat (Triticum aestivum L.)
Low molecular weight glutenin subunit is one of the important quality elements in wheat (Triticum aestivum L.). Although considerable allelic variation has been identified, the functional properties of individual alleles at Glu-3 loci are less studied. In this work, we performed the first comprehensive study on the molecular characteristics and functional properties of the Glu-B3h gene using th...
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ژورنال
عنوان ژورنال: Breeding Science
سال: 2008
ISSN: 1344-7610,1347-3735
DOI: 10.1270/jsbbs.58.121