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

Nature Biotechnology volume 15, pages 1295–1299 (1997)Cite this article

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.

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Author notes

  1. Francisco Barro

    Present address: Instituto de Agricultura Sostenible, Apdo 4084, Cordoba, 14080, Spain

  2. Francisco Barro and Leonie Rooke: These authors contributed equally to the research.

Authors and Affiliations

  1. IACR-Rothamsted, Harpenden, Herts, AL52JQ, UK

    Paul A. Lazzeri & Pilar Barceló

  2. Plant Science CRC, CSIRO, North Ryde, NSW, 2113, Australia

    Frank Békés & Peter Gras

  3. IACR-Long Ashton Research Station, Department of Agricultural Sciences, University of Bristol, Long Ashton, Bristol, BS18 9AF, UK

    Arthur S. Tatham, Roger Fido & Peter R. Shewry

Authors
  1. Francisco Barro
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  2. Leonie Rooke
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  3. Frank Békés
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  4. Peter Gras
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  5. Arthur S. Tatham
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  6. Roger Fido
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  7. Paul A. Lazzeri
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  8. Peter R. Shewry
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  9. Pilar Barceló
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Correspondence to Peter R. Shewry.

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Barro, F., Rooke, L., Békés, F. et al. Transformation of wheat with high molecular weight subunit genes results in improved functional properties. Nat Biotechnol 15, 1295–1299 (1997). https://doi.org/10.1038/nbt1197-1295

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  • DOI: https://doi.org/10.1038/nbt1197-1295

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