I am working on Gluten free wheat, removal of gluten forming gene...but the problem is to replace gluten with some protein who can give same elastic properties to the wheat dough.
Finally i found TGase as the replacement of gluten protein, having excellent capabilities to add same properties to wheat dough as of gluten.
Article Genomic and functional genomics analyses of gluten proteins ...
Menail Sajid
1. What is this TGase original biological function? What promoter are you going to use for TGase? 35S or the original gluten promoter(s)? Will the increase of TGase protein negatively affect other traits?
Dear Yuan-Yeu Yau
Thank you so much for value addition. I am still working at this point, hopefully will be able to design it (promoter) very soon. As far as negative affects of traits are concerned, up till now no study show such data, if you find any please do share with me.
Regards
Menail Sajid
Menail Sajid
Thanks for explanation. But, I am interested to know why did you pick TGase at first place? I found myself this paper to read, about TGase. Share here.Article Microbial transglutaminase and its application in the food i...
Check https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7193451/
Also check https://link.springer.com/article/10.1007/s00122-020-03557-5
Kindly check this paper.
https://www.mdpi.com/2076-3417/10/18/6559/pdf
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