Regulation of gluten strength by vacuolar processing enzymes targeting a wheat glutenin subunit
Plant Science Research WeeklyWheat is rich in gluten proteins which provide texture and structure to many foods such as breads. The abundance of low molecular weight glutenin subunits (LMW-GSs) and high molecular weight glutenin subunits (HMW-GSs) determines gluten strength and dough quality. Wheat cultivars commonly contain three…
Engineering wheat to reduce the immunoreactivity of gluten
Plant Science Research WeeklySome people cannot eat wheat because they are sensitive to gluten, which is a proteinaceous network of glutenins and gliadins. Gliadins are divided into four classes, ω, γ, α, and β, with ω- and γ-gliadins being the most toxic to gluten sensitive individuals. Hence, there is interest in reducing…