Cloning of genes responsible for dough strength of CWES variety Glenlea
Posted on 11.09.2017 | Last Modified 22.02.2021
Lead Researcher (PI): Sylvie Cloutier
Institution: Agriculture & Agri-Food Canada
Total WGRF Funding: $90,000
Start Date: 1997
Project Length: 3 Years
To clone genes encoding seed proteins from Glenlea by direct PCR approach and by constructing and screening a bacterial artificial chromosome (BAC) library. To study their role in dough strength and extensibility by analyzing the gene sequences and their predicted protein sequence, and by performing co-segregation analysis of a population of known protein composition and quality characteristics. To develop molecular markers for predicting quality. To generate gene constructs for the production of transgenic wheat with novel protein properties and increased protein content.