Modification of the Low Molecular Weight (LMW) Glutenin Composition of Transgenic Durum Wheat: Effects on Glutenin Polymer Size and Gluten Functionality

@article{Tosi2005ModificationOT,
  title={Modification of the Low Molecular Weight (LMW) Glutenin Composition of Transgenic Durum Wheat: Effects on Glutenin Polymer Size and Gluten Functionality},
  author={Paola Tosi and Stefania Masci and Angela Giovangrossi and Renato D'Ovidio and Frank B{\'e}k{\'e}s and Oscar Larroque and Johnathan A. Napier and Peter R. Shewry},
  journal={Molecular Breeding},
  year={2005},
  volume={16},
  pages={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… 

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