Abstract
The transgenic rice seed expressing high molecular weight (HMW) glutenin subunit was generated and characterized to study the effects of the wheat prolamin on the protein expression pattern, the protein size distribution, the trafficking, and the deposition of the protein in the transgenic endosperm. The functional and rheological properties of rice flour and dough were studied as well. Significant differences were found in the protein expression pattern between the transgenic and wild type samples. The expressed wheat HMW (subunit 1Dx5) GS showed a positive effect on the functional properties of rice dough by significantly increasing the size distribution of the polymeric protein fraction and modifying the dough mixing parameters.
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