Scientists Develop GM Durum Wheat with Medium–hard Kernel Texture

Scientists from Huazhong University of Science and Technology, China and University of Technology, Netherlands overexpressed Puroindoline gene in durum wheat to alter its very hard kernel texture. After transformation, they characterized the transgenic durum wheat lines and investigated the changes on grain texture and other kernel characteristics.

Grain hardness analysis and flour milling tests showed that the overexpression of PINA led to decreased grain hardness and increased flour yield in GM wheat lines. The agronomic performance of the GM and non-GM lines were compared and found that no significant differences in measured traits were observed in the 2-year field trials.

The authors concluded that since grain hardness strongly affects milling and end-use qualities, the development of medium–hard-textured durum wheat lines is not only important for information about grain hardness and Puroindolines, but also has practical implications for plant breeders and food technologists for the further development of durum wheat products.

Read the research article at http://link.springer.com/article/10.1007/s11032-013-9971-4.