Genetic audit of wheat: Researchers determine the actual variability of a gene responsible for bread quality
A team at the University of Córdoba (UCO) has reviewed and updated the catalog of versions of the wheat gene GLU-B1, which is responsible for a protein that makes up gluten. The team has also made a collection of wheat representing the gene's true variability available to the research community.
Researchers at the University of Córdoba have conducted a genetic audit of the wheat gene GLU-B1, which is responsible for the gluten protein that gives bread its spongy texture and helps pasta and pizza dough maintain their properties. The study, published in the Journal of Cereal Science, found that the previously identified 98 alleles of the GLU-B1 gene were overestimated, with the actual variability being less than half of that number.
The team collected wheat samples from 33 countries to create a master set for researchers and breeders. This curated collection now represents the verified diversity of the GLU-B1 gene, making it easier for scientists and breeders to access the genetic material they need for improving wheat quality. The research is part of the Hardiwheat project, aimed at identifying and validating genetic variability to develop higher-yielding, higher-quality wheat.
Written by urgent.news from Phys.org's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
This story
This is one outlet's version. Read the fullest account.
