Genetic engineering of wheat gluten

被引：14

作者：

Vasil, IK ^{[1
]}

Anderson, OD ^{[1
]}

机构：

[1] USDA ARS,WESTERN REG RES CTR,ALBANY,CA 94710

来源：

TRENDS IN PLANT SCIENCE | 1997年 / 2卷 / 08期

关键词：

D O I：

10.1016/S1360-1385(97)89950-5

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Wheat is the number one food crop in the world based on area under cultivation and total production. The popularity of wheat is based on diverse uses, resistance to many pathogens and pests, low cost of production, rapid growth, genetic flexibility and adaptability to different climates. The unique breadmaking quality is related to the type and quantity of gluten proteins, especially the high-molecular-weight glutenin subunits that are synthesized and stored in the seed endosperm. Recent advances in genetic transformation of wheat, including the integration and expression of high-molecular-weight glutenin subunit genes, now make it possible to engineer the gluten proteins in order to improve breadmaking qualities.

引用

页码：292 / 297

页数：6

共 34 条

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ALPETER F, 1996, PLANT CELL REP, V16, P12

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