Optimisation of expression of recombinant puroindolines and analysis of protein-protein interactions in planta

Wheat is the staple food of 35 per cent of the world's population and the third largest cereal crop after maize and rice. The two puroindoline proteins of wheat, PINA and PINB are largely responsible for grain texture, a property important in food technology and the wheat trade. Furthermore, it has been suggested that PINs may have an in vivo role in seed pathogen defence and antimicrobial properties, which make them very attractive as antimicrobial agents for novel medical, pharmaceutical and food-industry applications. This PhD has led to successful methods for obtaining PINs of appropriate quality essential for potential infection control in diverse areas.