Stably expressed D-genome-derived HMW glutenin subunit genes transformed into different durum wheat genotypes change dough mixing properties

摘要: Durum wheat (Triticum turgidum L. var. durum) is traditionally used for the production of numerous types pasta, and significant amounts are also bread-making, particularly in southern Italy. The research reported here centres on glutenin subunits 1Dx5 1Dy10 encoded by chromosome 1D, whose presence hexaploid wheats positively correlated with higher dough strength. In order to study effects stable expression different durum genotypes, four cultivars commonly grown Mediterranean area (‘Svevo’, ‘Creso’, ‘Varano’ ‘Latino’) were co-transformed, via particle bombardment cultured immature embryos, two genes Glu-D1-1d Glu-D1-2b encoding subunits, a third plasmid containing bar gene as selectable marker. Protein gel analyses T1 generation seed extracts showed one or both transformed plants. One these transgenic lines, DC2-65, co-suppression all HMW-GS, including endogenous ones. Transgene stability lines has been studied over generations (T1–T4). Fluorescence situ hybridization (FISH) analysis metaphase chromosomes from T4 plants that integration transgenes occurred telomeric centromeric regions. three plasmids found inserted at single locus loci same arm line. fourth line had chromosomes: only construct subunit. Segregation subsequent allowed establishment sublines, other 1Dy10. Small-scale quality tests accumulation Dx5, Dy10 seeds resulted doughs stronger mixing characteristics.