Effects of glu-1 and glu-3 allelic variations on wheat glutenin macropolymer (gmp) content as revealed by size-exclusion high performance liquid chromatography (se-hplc)
| Autor: | Zitong Yu, Yueming Yan, Caixia Han, Slaven Prodanovic, Xiaobin Lu, Jisu Wu, Xiaohui Li |
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| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
LMW-GS lcsh:QH426-470 Protein subunit Size-exclusion chromatography bread wheat Plant Science 01 natural sciences High-performance liquid chromatography glutenin macropolymer 0404 agricultural biotechnology Glutenin Botany Genetics Storage protein Food science chemistry.chemical_classification SE-HPLC biology Extraction (chemistry) food and beverages HMW-GS 04 agricultural and veterinary sciences 040401 food science Gluten lcsh:Genetics chemistry biology.protein Gliadin 010606 plant biology & botany |
| Zdroj: | Genetika Genetika, Vol 49, Iss 2, Pp 677-691 (2017) |
| Popis: | Gluten macropolymers (GMPs), formed by seed storage proteins glutenins and gliadins through intermolecular disulfide bond, confer dough viscoelasticity andwheat processing quality. Glutenins consist of highand low molecular weight glutenin subunits (HMW-GS, LMW-GS)encoded by Glu-1 and Glu-3 loci, respectively. The allelic variations at both loci have important effects on GMP content and breadmaking quality. In this study, GMP extraction and size-exclusion high performance liquid chromatography (SE-HPLC) separation were optimized, and then applied to investigate the effects of Glu-1 and Glu-3 allelic variations on GMP content using different wheat genotypes, chromosome substitution lines and near-isogenic lines (NILs). The results showed that the optimized GMP extraction and SE-HPLC protocol could obtain a reproducible separation and reliable quantitation of GMP content with small samples. The allelic variations at Glu-1 and Glu-3 were closely related to GMP content. Particularly, Glu-D1 dencoded 1Dx5+1Dy10 subunits, Glu-A3a and Glu-B3 hencoded an abundant LMW-B subunit respectively had positive effects on GMP content and bread making quality. The introgress of HMW-GS and LMW-GS into bread wheat from related genomes could significantly increase GMP content, indicating that wheat related species has potential gene resources for breadmaking quality improvement. Our results demonstrated that SE-HPLC could serve as an effective tool for rapid separation and quantitation of GMPs and had potential application for gluten quality screening in the early generations during wheat quality improvement program. |
| Databáze: | OpenAIRE |
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