Opinion Exploiting genomics to improve the benefits of wheat: Prospects and limitations

Shewry, Peter R.; Lovegrove, Alison; Wingen, Luzie U.; Griffiths, Simon

doi:10.1016/j.jcs.2022.103444

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Gluten Proteins and Processing Quality1

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2022

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“…It is notable that most of the studies discussed above were carried out over 10 years ago and there has been relatively little fundamental work on gluten structure since then. This contrasts with advances in wheat biotechnology, which allow gluten protein composition to be manipulated using mutagenesis, transgenesis, or gene editing (reviewed by Shewry et al, 2022). A greater understanding of the structure:functionality relationships of gluten would clearly be of benefit in defining the targets for these studies as well as interpreting the impacts.…”

Section: Gluten Proteins and Processing Qualitymentioning

confidence: 99%