SSPs accumulate predominantly in sub-aleurone and aleurone layers of the seed endosperm. Seed storage proteins (SSPs) in cereal grains serve as a source of nitrogen during germination and play important roles in food processing. These results contribute to our understanding of engineered seed storage proteins in rice.

The subcellular localization of 1Dx5_KK and 1Dy10_JK in the rice seed endosperm was confirmed by immunofluorescence analysis, indicating that the wheat glutenin subunits accumulate in protein body-II and novel protein body types in the rice seed. Individual expression of both glutenin subunits was confirmed by SDS-PAGE and immunoblot analyses performed using T 3 generation of transgenic rice seeds.

These genes were inserted into binary vectors under the control of the rice endosperm-specific Glu-B1 promoter and were expressed in the high-amylose Korean rice cultivar Koami ( Oryza sativa L.). The two genes 1Dx5_KK and 1Dy10_JK, which both encode wheat high-molecular-weight glutenin subunits that confer high dough elasticity, were cloned from Korean wheat cultivars KeumKang and JoKyung, respectively. In this study, we characterized the transgenic expression of wheat glutenin subunits in rice seeds. Thus, current research efforts aim to improve rice flour processing qualities through the transgenic expression of viscoelastic proteins in rice seeds.

Dough that is made from rice flour has low viscoelasticity because rice seed lacks storage proteins that are comparable to gluten protein from wheat. However, when compared to wheat, rice has poor food processing qualities. Rice ( Oryza sativa L.) is a primary global food cereal.

Real gs move in silence like sourdough