Method for achieving overall genetic transformation of wheat

A genetic transformation and overall technology, applied in the field of genetic engineering, can solve the problems of low genetic transformation efficiency, long transformation cycle, and cumbersome operation process of wheat, and achieve the effects of reducing identification workload, improving transformation efficiency, and simplifying the experimental process

Inactive Publication Date: 2016-11-23
JILIN NORMAL UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] In view of the above deficiencies, the purpose of the present invention is to overcome the difficulties of low genetic transformation efficiency of existing wheat, long transformation period and cumbersome operation process, and provide a method for overall infection of wheat seeds to improve the transformation efficiency of wheat

Method used

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  • Method for achieving overall genetic transformation of wheat
  • Method for achieving overall genetic transformation of wheat
  • Method for achieving overall genetic transformation of wheat

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Embodiment Construction

[0035] Below in conjunction with implementation case the present invention will be further described:

[0036] 1. Preparation and sterilization of culture medium

[0037] 1. Preparation of LB liquid medium: Weigh 10 g NaCl, 10 g peptone and 5 g yeast extract into a 1 L Erlenmeyer flask, add distilled water to 1 L, dissolve, adjust the pH value to 7.0, Seal with parafilm, then use 121 o C autoclave for 20 minutes, cool and place at 4 o C in the refrigerator, spare;

[0038] 2. Preparation of LB solid medium: Weigh 10 g NaCl, 10 g peptone, 5 g yeast extract and 15 g agar into a 1 L Erlenmeyer flask, add distilled water to 1 L, dissolve, and adjust the pH Value to 7.0, seal with parafilm, then use 121 o C autoclave with moist heat for 20 minutes, pour into a sterile petri dish, cool and place at 4 o C in the refrigerator, spare;

[0039] 3. Preparation of sterile water: Add distilled water into a 1 L Erlenmeyer flask, seal it with a parafilm, and then use 121 o C autoclave...

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Abstract

The invention discloses a method for achieving overall genetic transformation of wheat in the technical field of genetic engineering, and particularly relates to a method for achieving overall impregnation of wheat seeds. The method comprises the steps of measuring a physiological imbibition curve of mature wheat seeds, culturing agrobacterium tumefaciens containing target genes, sterilizing the wheat seeds, transferring the sterilized wheat seeds into an agrobacterium tumefaciens solution for impregnation, conducting co-culturing, screening resistant plants, conducting rooting culture on the resistant plants and conducting seedling exercising on transformation plants and transplanting. According to the wheat genetic transformation method mediated by the agrobacterium tumefaciens, the transformation efficiency is greatly improved, the number of obtained transformation plants is greatly increased, the experimental period is shortened by two months to three months, the experimental process and identification workload after transformation are simplified, and important significance in theoretical research of wheat genetic engineering and genetic breeding is achieved.

Description

technical field [0001] The invention relates to a method for genetic transformation of wheat, which belongs to the technical field of genetic engineering, in particular to a method for overall infection and transformation of wheat seeds. Background technique [0002] wheat( Triticun aestivum L. ) is one of the most important food crops in the world, and is also an important source of plant protein for humans. The protein content of wheat accounts for about 39% of grain protein. The planting area and production of wheat account for about 30% of the cereal planting area. Wheat flour contains about 70%-80% starch, 10%-15% protein, 1%-2% lipid and other components. The protein content and quality of wheat play an important role in flour processing and amino acid nutritional quality . The total protein content of wheat in my country is not lower than that in foreign countries, but there is a big difference in processing quality, as long as it is because of the low content of p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N15/84A01H4/00A01H5/00
Inventor 王晶周晓馥未晓巍
Owner JILIN NORMAL UNIV
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