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Approaches to improving wheat quality by targeting local induced lesions in genomes
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As a staple in many popular foods, wheat plays an important role in many different cultures' cuisines and dishes. Therefore, it is important to be aware what the potential effects local wheat synthesis can have on local populations. Recent studies have made certain that free asparagine has a direct correlation with acrylamide production, a carcinogen that can often surpass European limitations on wheat products. This research project surrounds the objective of reducing free asparagine through combining three mutations that contain the knockout genes; ASN2-A, ASN2-B, ASN2-D. By achieving this, asparagine production can be reduced, and bread wheat quality will therefore increase. To achieve this goal, homozygous crosses containing the knockout genes, ASN2-A, ASN2-B, and ASN2-D must be completed in order to achieve a single product that contains all three mutations. Furthermore, this project also sets to achieve the sequencing of high molecular weight glutenin subunits (a major protein in wheat flour) to achieve the synthesis of higher quality bread dough. Through sequencing, further studies can be obtained by observing the different mutations and relationships one subunit can have on other metabolic pathways. Overall, this project incorporates methods of TILLING (targeting induced local induced lesions in genomes) to provide better quality wheat with higher protein aspects and less asparagine synthesis to ensure better content for consumers in local and global populations.