Protein, gene for regulating insoluble gluten content of wheat and application thereof

By locating and cloning the IGC-7B gene on chromosome 7BL and knocking it out using CRISPR-Cas9 technology, the problem of insufficient research on the content of insoluble glutenin in wheat was solved, the quality and yield of wheat grains were improved, and technical support for gene breeding was provided.

CN120365392BActive Publication Date: 2026-06-09HENAN AGRICULTURAL UNIVERSITY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
HENAN AGRICULTURAL UNIVERSITY
Filing Date
2025-05-06
Publication Date
2026-06-09

AI Technical Summary

Technical Problem

There is limited research on the content of insoluble glutenin in wheat in existing technologies, and no map-based cloning control genes have been reported. This affects the improvement of dough strength and processing quality, making it difficult to improve the quality and yield of wheat grains through gene regulation.

Method used

The IGC-7B gene on chromosome 7BL was discovered through fine mapping and map-based cloning. CRISPR-Cas9 technology was designed to knock out this gene, increasing the content of insoluble glutenin in wheat. The encoded amino acid sequence is shown in SEQ ID NO.1. This gene mutation was used to improve grain quality and yield.

Benefits of technology

It significantly increased the content and yield of insoluble gluten in wheat, improved dough strength and processing quality, and achieved a synergistic improvement in grain quality and yield, which has important breeding application value.

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Abstract

The application discloses a protein, a gene and application for regulating insoluble gluten content of wheat, and relates to the technical field of biology.The amino acid sequence of the protein is shown as SEQ ID NO.1.The nucleotide sequence of the gene is shown as SEQ ID NO.3.The gene IGC-7B is obtained through fine positioning and map-based cloning.The gene negatively regulates the insoluble gluten content of wheat.The gene IGC-7B is knocked out in wheat through CRISPR-Cas9 technology, and an EMS excellent variation mutant is created in a wheat cultivar to study the function, it is found that the insoluble gluten content of wheat is increased after the gene is mutated, and the grain weight and yield are increased, and the function is verified through haplotype analysis in an AM3 wheat natural population and a rice natural population.The gene IGC-7B can realize the synergistic improvement of grain quality and yield.
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