4.7 Article

Co-expression of high-molecular-weight glutenin subunit 1Ax1 and Puroindoline a (Pina) genes in transgenic durum wheat (Triticum turgidum ssp. durum) improves milling and pasting quality

Journal

BMC PLANT BIOLOGY
Volume 19, Issue -, Pages -

Publisher

BMC
DOI: 10.1186/s12870-019-1734-x

Keywords

Durum wheat; Grain hardness; End-use quality; Milling quality; Pasting property; Puroindoline; High-molecular-weight glutenin subunit

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Funding

  1. National Genetically Modified New Varieties of Major Projects of China [2016ZX08010004-004]
  2. National Natural Science Foundation of China [31771418, 31570261]
  3. Key Project of Hubei Province [2017AHB041]

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BackgroundDurum wheat is considered not suitable for making many food products that bread wheat can. This limitation is largely due to: (i) lack of grain-hardness controlling genes (Puroindoline a and b) and consequently extremely-hard kernel; (ii) lack of high- and low-molecular-weight glutenin subunit loci (Glu-D1 and Glu-D3) that contribute to gluten strength. To improve food processing quality of durum wheat, we stacked transgenic Pina and HMW-glutenin subunit 1Ax1 in durum wheat and developed lines with medium-hard kernel texture.ResultsHere, we demonstrated that co-expression of Pina+1Ax1 in durum wheat did not affect the milling performance that was enhanced by Pina expression. While stacking of Pina+1Ax1 led to increased flour yield, finer flour particles and decreased starch damage compared to the control lines. Interestingly, Pina and 1Ax1 co-expression showed synergistic effects on the pasting attribute peak viscosity. Moreover, Pina and 1Ax1 co-expression suggests that PINA impacts gluten aggregation via interaction with gluten protein matrix.ConclusionsThe results herein may fill the gap of grain hardness between extremely-hard durum wheat and the soft kernel durum wheat, the latter of which has been developed recently. Our results may also serve as a proof of concept that stacking Puroindolines and other genes contributing to wheat end-use quality from the A and/or D genomes could improve the above-mentioned bottleneck traits of durum wheat and help to expand its culinary uses.

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