Characterics and Genetic Transformation of Wheat Seed Storage Proteins

The seed storage proteins in wheat consisted of wheat gliadin proteins and glutenin proteins.The gliadin proteins formed by monomers were highly peculiar and complicated, which determine the viscosity of wheat gluten. The glutenin protein determined elasticity of wheat gluten was a large polymer made by many subunits of glutenin. The glutenin proteins were classified into the low molecular weight subunits of glutenin and the high molecular weight subunits of glutenin (HMW GS). The structure of HMW GS family was similar , each consisting of a central repetitive domain flanked by non repetitive domains at the N and C termini . HMW GS had important effects on the functional properties of gluten for baking quality. However, these effects were different according to the type of HMW GS. Many HMW GS genes had been known. HMW GS genes transformed wheat lines by microprojectile bombardment could improve wheat qualities for making bread. With development of molecular biotechnology, wheat qualities of nutrient and end use process might be improved.