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Tosi Paola Masci Stefania Giovangrossi Angela D’Ovidio Renato Bekes Frank Larroque Oscar Napier Johnathan Shewry Peter 《Molecular breeding : new strategies in plant improvement》2005,16(2):113-126
The low-molecular weight (LMW) glutenin subunits are major determinants of the viscoelasticity of durum wheat gluten, and
therefore of its technological quality, with both quantitative effects and qualitative effects. We have modified the LMW glutenin
subunit composition of the durum wheat cultivar Ofanto by expression of a transgene encoding a B-type LMW glutenin subunit
and have carried out detailed analyses of two independent transformed lines in order to assess the effect of the transgene
on the size distribution of the glutenin polymers and on their functional properties. In one line the expression of the transgene
led to an increase in the amount of large glutenin polymers resulting in stronger and more stable dough. In the second line,
however, the expression of the transgenic subunit was accompanied by decreased expression of endogenous LMW subunits with
consequent detrimental effects on glutenin polymers and dough viscoelasticity. These results demonstrate that the LMW glutenin
subunits contribute to the functional properties of wheat by influencing the amount and the distribution of glutenin polymers
and indicate that either plant breeding or GM technology can be used to 'fine tune' the properties of durum wheat for different
end uses by manipulating the amount and structures of individual LMW subunit proteins. 相似文献
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