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Transgene inheritance and quality improvement by expressing novel HMW glutenin subunit (HMW-GS) genes in winter wheat

DOI: 10.1007/BF03187050

Keywords: wheat (Triticum aestivum L.),HMW-GS,transgenic,expression,transgene inheritance,bread-making quality

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The expression vector pBPC30, which carries the high molecular weight glutenin subunit (HMW-GS)1Dx5 and1Dy10 genes, was transferred into hexaploid winter wheat cv. Jinghua No. 1, Jing411 and Jingdong No. 6 explants of immature embryos and immature inflorescence by particle bombardment. A. large number of resistant transgenic plants were obtained under the selection of herbicide bialaphos or phosphinothricin (PPT). Confirmed transgenic plants of T0 generation showed successful integration of HMW-GS genes and bar gene into the wheat genome. T1 generation of transgenic plants can resist 20–150 mg/L PPT. Protein analysis of T2 seed by SDS-PAGE showed that HMW-GS1Dx5 and1Dy10 genes were well expressed in offspring seed of transgenic lines by co-expression with or substitution of endogenous1Dx2 or1Dy10. In one transgenic line, TG3-74, a new protein band between endogenous protein subunits 7 and 8 (marked as 8*) of glutenin appeared, but endogenous subunit 8 (encoded by lBy8 gene) was absent. Analysis of gluten rheological quality on seed proteins of 102 T3 plants showed that the sedimentation value of 5 transgenic lines (44.2–49.0 mL) was remarkably improved, 59.6%–64.3% higher than that of wild type Jinghua No. 1 and Jingdong No. 6, similar to bread wheat Cheyenne (48.0 mL). Analysis of dough rheological properties of transgenic lines showed that the dough stable time of 5 transgenic lines range from 16 to 30 min, whereas the dough stable time of wild type was only between 3–7 min. Our research suggests that introducing novel HMW-GS genes into wheat is an efficient way to improve its bread-making quality.


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