Wheat Grains With Improved Protein And Reduced Gluten Profiles
Regarding the wheat grain having a change in the Wheat Prolamin Box Binding Factor (“WBPF”) gene. The change in the WBPF gene causes an increased amount of the essential amino acid lysine in the wheat grain compared to grain from normal wheat. The patent also relates to a method of altering glutenin content in a wheat plant. Glutenin is a component of gluten. This method involves introducing a change in the WPBF gene in a wheat plant and selecting progeny that possess the WPBF gene change and have an increase in lysine content compared to a grain from a normal wheat plant.