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Potato flour viscosity improvement is associated with the expression of a wheat LMW‐glutenin gene
Author(s) -
Benmoussa Mustapha,
Vézina LouisP.,
Pagé Michel,
Gélinas Pierre,
Yelle Serge,
Laberge Serge
Publication year - 2004
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.20163
Subject(s) - glutenin , solanum tuberosum , transgene , gene , agrobacterium , agrobacterium tumefaciens , gene expression , chemistry , biology , microbiology and biotechnology , food science , botany , biochemistry , protein subunit
It has been previously shown that expression of a high‐molecular‐weight glutenin (HMW‐GS) in transgenic wheat seeds resulted in the improvement of flour functional properties. In this study, potato flour viscosity was improved through a specific expression of a low‐molecular‐weight glutenin (LMW‐GS‐MB1) gene in tuber. The resulting construct was introduced into potato leaf explants ( Solanum tuberosum cv Kennebec) through Agrobacterium tumefaciens ‐mediated gene transfer. Southern and Northern analysis of transgenic potato confirmed that the integration of LMW‐GS‐MB1 in genomic DNA was stable and its mRNA was abundant in transgenic line 16 tubers. Western blot analysis of line 16 extract shows a LMW‐GS subunit accumulation in tuber. To demonstrate the capacity of transgenic lines to produce tubers with improved flour functional properties, transgenic lines 9 and 16 exhibiting, respectively, moderate and high expression of LMW‐GS‐MB1 mRNA and nontransgenic plants were transferred to field plots. The mean viscosity value of flour obtained from the field‐grown tubers of transgenic line 16 exhibited a 3‐fold increase in viscosity at 23°C when compared to flour from nontransgenic tubers. © 2004 Wiley Periodicals, Inc.