Journal or Book Title
ISB News Report
Two reports1,2 describe the characterization of experimental transgenic maize plants containing a wheat genomic DNA fragment encoding the Glu1-Dx5 gene. This gene encodes a high molecular weight glutenin, a storage protein that is a component of gluten, the complex polymer that gives wheat flour dough its elasticity. The motivation for transferring this gene to corn was to determine the feasibility of producing grain with altered flour properties that could allow development of improved or novel maize-based food products. In addition, production of individual wheat proteins in corn could be a valuable approach for studying gluten sensitivity because it allows proteins to be evaluated on an individual basis, something that is difficult to do with wheat-derived proteins.
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Scott, Paul, "An Unexpected Method for Controlling Corn Pollen Dispersal" (2007). Agronomy Publications. 183.