International Congress on Biotechnology and Food Sciences
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Accepted Abstracts

Novel Triticin Protein in Wheat for Nutritional and Quality Enrichment

Sonia Goel*
SGT University, India 

Citation: Goel S (2020) Novel Triticin Protein in Wheat for Nutritional and Quality Enrichment. SciTech BioTech-Food Sciences 2020

Received: July 16, 2020         Accepted: July 20, 2020         Published: July 20, 2020

Abstract

Wheat is considered as one of the versatile food sources consumed worldwide. Wheat protein is the largest source of protein second to rice for fulfilling the nutritional requirement of the Indian population. Wheat proteins are limiting in essential aminoacids like lysine, tryptophan and threonine which degrade its nutritional status and compelled researchers to explore modern biotechnology tools for enhancing wheat proteins for
improved diet. A lesser known ‘triplet’ protein identified long back in wheat which was found to be homologues to Pea legumin and Oats seed storage proteins later named as Triticin. It is a minor storage protein of wheat endosperm, accounting for only 5% of the total seed protein and is considered to be nutritionally rich due to the presence of unique lysine- rich decapeptide repeat motif inserted in the hypervariable region of triticin gene. Triticin was considered as a potential target to enhance nutritional status of the wheat by using various
molecular approaches like protein sequence modification, over expression of homologous genes, synthetic genes, and transfer and expression of heterologous genes. But this protein didn’t get much attention even after its potential for wheat quality improvement. Recently triticin has been explored for its excellent potential for improving end product quality in wheat. It was found to enhance bread and chapatti making quality and nutritional status. Exploring more about this protein and using it in recent bread products can upgrade both the quality and nutritional status in today’s diet and can be useful for combatting worldwide malnutrition.