@article{Qiu2022, 
author = {Yuliang Qiu and Haiqiang Chen and Shuangxi Zhang and Jing Wang and Lipu Du and Ke Wang and Xingguo Ye},
title = {Development of a wheat material with improved bread-making quality by overexpressing HMW-GS 1Slx2.3* from Aegilops longissima},
year = {2022},
journal = {The Crop Journal},
volume = {10},
number = {6},
pages = {1717-1726},
keywords = {Wheat, Aegilops longissima, High-molecular-weight glutenin subunits, 1Slx2.3*, Bread-making quality},
url = {https://www.sciopen.com/article/10.1016/j.cj.2022.04.001},
doi = {10.1016/j.cj.2022.04.001},
abstract = {Wheat bread-making quality can be improved by use of high-molecular-weight glutenin subunits (HMW-GSs) from wild relatives. Aegilops longissima is a close relative of wheat that contains a number of HMW-GS-encoding genes including 1Slx2.3*. In this study, transgenic wheat lines overexpressing 1Slx2.3* were obtained by Agrobacterium-mediated transformation and used to investigate the genetic contribution of 1Slx2.3* to wheat flour-processing quality. The 1Slx2.3* transgene was stably inherited and expressed over generations. Expression of 1Slx2.3* increased the relative expression of 1Dx2 and 1Dy12 and reduced that of 1By18 during grain development. In general, integration of 1Slx2.3* stimulated the accumulation of endogenous HMW-GSs and low-molecular-weight glutenin subunits in wheat kernels, greatly increasing the glutenin: gliadin ratio and resulting in faster formation of protein bodies in the endosperm during grain development. A wheat material with improved flour-making quality was developed in which 1Slx2.3* improved wheat bread-making quality.}
}