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| - Prolamin Aggregation, Gluten Viscoelasticity, and MixingProperties of Transgenic Wheat Lines Expressing 1Ax and 1Dx HighMolecular Weight Glutenin Subunit Transgenes
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| - The composition of high molecular weight (HMW) subunits of glutenin determines the glutenstrength and influences the baking quality of bread wheat. Here, the effect of transgenes coding forsubunits 1Ax1 and 1Dx5 was studied in two near-isogenic wheat lines differing in their HMW subunitcompositions and mixing properties. The subunits encoded by the transgenes were overexpressedin the transformed lines and accounted for 50−70% of HMW subunits. Overexpression of 1Ax1 and1Dx5 subunits modified glutenin aggregation, but glutenin properties were much more affected byexpression of the 1Dx5 transgene. This resulted in increased cross-linking of glutenin polymers. Indynamic assay, the storage and loss moduli of hydrated glutens containing 1Dx5 transgene subunitswere considerably enhanced, whereas expression of the 1Ax1 transgene had a limited effect. Thevery high strength of 1Dx5 transformed glutens resulted in abnormal mixing properties of dough.These results are discussed with regard to glutenin subunit and glutenin polymer structures. Keywords: Gluten; glutenin; HMW subunits; transformation; viscoelasticity; wheat
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