GENETIC-ENGINEERING OF WHEAT GLUTEN

Wheat is the number one food crop in the world based on area under cul tivation and total production. The popularity of wheat is based on div erse uses, resistance to many pathogens and pests, low cost of product ion, rapid growth, genetic flexibility and adaptability to different c limates. The unique breadmaking quality is related to the type and qua ntity of gluten proteins, especially the high-molecular-weight gluteni n subunits that are synthesized and stored in the seed endosperm. Rece nt advances in genetic transformation of wheat, including the integrat ion and expression of high-molecular-weight glutenin subunit genes, no w make it possible to engineer the gluten proteins in order to improve breadmaking qualities.