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Hard Wheat Milling and Bread Baking Traits Affected by the Seed-Specific Overexpression of Puroindolines

^a Dep. of Plant Sciences and Plant Pathology, Montana State Univ., Bozeman, MT 59717-3150
^b Dep. of Agronomy and Horticulture, Univ. of Nebraska-Lincoln, Lincoln, NE 68583-0915

View larger version (58K): [in a new window]   Fig. 1. Southern-blot analysis. DNA-blot analysis of BamHI digested genomic DNA. Blots were hybridized to the entire pina or pinb coding regions. HL is the hard red spring varietal control, ‘Hi-Line’. The genotype labeled 161 is a transformed line containing only the Bar herbicide resistance gene. The remaining genotypes contain either added pina (HGA), pinb (HGB), or both pina and pinb (HGAB).

View larger version (32K): [in a new window]   Fig. 2. Puroindoline proteins, PINA and PINB, were fractionated via sodium dodecyl sulphate polyacrylamide gel electrophoresis and can be resolved into two bands around 15 kDa. The negative durum control ‘Langdon’ has neither PINA nor PINB, whereas both are present in the positive control line Langdon-5D(5B) denoted as L5D.

View larger version (22K): [in a new window]   Fig. 3. Effect of added puroindolines on flour and break flour yields. (A) Plot showing positive correlation between flour yield and single kernel characterization system (SKCS) for all 20 lines. (B) Plot showing negative correlation between break flour yield and SKCS for all 20 lines. HC = hard wheat controls, SC = soft wheat control (not included in correlation), A = pina-D1a transformants, and A + B, B = pina-D1a + pinb-D1b, pinb-D1b transformants. Data points are based on means of two environments.