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2000 - 620 p.
p. 469-473

Exploring and manipulating the structures and functional properties of wheat seed proteins

Shewry P.R., Tatham A.S., Fido R.J., He G.Y., Rooke L., Barro F., Lamacchia C., Di Fonzo N., Békés F., Barcelo P., Lazzeri P.

Transformation has been used to transfer additional HMW subunit genes to genetic stocks, breeding lines and cultivars of bread and durum wheat, resulting in expression levels up to and above those of the endogenous HMW subunits. Analysis of dough properties using a 2g Mixograph showed that this resulted in some cases in increases in dough strength, indicating that transformation can be used to improve the processing properties for making pasta and bread.

Mots-clés    

BLE, GENIE GENETIQUE, GLUTEN

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Shewry P.R., Tatham A.S., Fido R.J., He G.Y., Rooke L., Barro F., Lamacchia C., Di Fonzo N., Békés F., Barcelo P., Lazzeri P. Exploring and manipulating the structures and functional properties of wheat seed proteins. In : Royo C. (ed.), Nachit M. (ed.), Di Fonzo N. (ed.), Araus J.L. (ed.). Durum wheat improvement in the Mediterranean region: New challenges . Zaragoza : CIHEAM, 2000. p. 469-473. (Options Méditerranéennes : Série A. Séminaires Méditerranéens; n. 40). Seminar on Durum Wheat Improvement in the Mediterranean Region: New Challenges, 2000/04/12-14, Zaragoza (Spain). http://om.ciheam.org/om/pdf/a40/00600076.pdf