Cellular Localization of Wheat High Molecular Weight Glutenin Subunits in Transgenic Rice Grain.

ABSTRACT: 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 viscoelastic proteins in rice seeds. In this study, we characterized the transgenic expression of wheat glutenin subunits in rice seeds. The two genes 1Dx5_KK and 1Dy10_JK, which both encode wheat high-molecular-weight glutenin subunits that confer high dough elasticity, were cloned from Korean wheat cultivars KeumKang and JoKyung, respectively. These genes were inserted into binar

SUBMITTER: Jo YM 

PROVIDER: S-EPMC5713424 | biostudies-literature | 2017 Nov

REPOSITORIES: biostudies-literature