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Functional properties of a new low-molecular-weight glutenin subunit gene from a bread wheat cultivar.
Theor Appl Genet. 2006 Nov; 113(7):1295-303.TA

Abstract

Some allelic forms of low-molecular-weight glutenin subunit (LMW-GS) can greatly influence the end-use of wheat flours, understanding the function of each allele of LMW-GS is important to wheat quality breeding. A LMW-GS gene XYGluD3-LMWGS 1(AY263369) has been cloned from bread wheat cultivar Xiaoyan 6. The deduced protein contained nine cystine residues, one more than that in all other LMW-GSs reported previously, indicating that it is either a new gene or a new allele of a known LMW-GS gene. In this study, the gene was expressed in E. coil in large scale for the testing of its functional property. Reactive Red 120-Agarose resin was used efficiently to purify the expressed LMW-GS proteins from bacteria, with the lactic acid-sodium lactate buffer (pH 4.5) which contained low concentration SDS as elution solution. The purified protein (belonging to the LMW-m family, MW about 35 KDa) was supplemented into a base flour, the results of 10 g dough mixing test indicated that incorporation of the LMW-GS increased the strength of the dough, with significant increases in mixing time (MT) and peak width (PW), and decrease in breakdown in resistance (RBD) compared with the control. In addition, the dough with incorporation of the LMW-GS had more glutenin macropolyeric protein than the control, suggesting that the LMW-GS participated in forming larger glutenin polymers, and greatly contributed to dough strength. The changes in mixing parameters and the amount of glutenin macropolyeric protein were related to the quantity of incorporating subunits.

Authors+Show Affiliations

College of Life Sciences, Northwest A & F University, Yangling, Shaanxi, 712100, People's Republic of China.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16932880

Citation

Xu, H, et al. "Functional Properties of a New Low-molecular-weight Glutenin Subunit Gene From a Bread Wheat Cultivar." TAG. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik, vol. 113, no. 7, 2006, pp. 1295-303.
Xu H, Wang RJ, Shen X, et al. Functional properties of a new low-molecular-weight glutenin subunit gene from a bread wheat cultivar. Theor Appl Genet. 2006;113(7):1295-303.
Xu, H., Wang, R. J., Shen, X., Zhao, Y. L., Sun, G. L., Zhao, H. X., & Guo, A. G. (2006). Functional properties of a new low-molecular-weight glutenin subunit gene from a bread wheat cultivar. TAG. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik, 113(7), 1295-303.
Xu H, et al. Functional Properties of a New Low-molecular-weight Glutenin Subunit Gene From a Bread Wheat Cultivar. Theor Appl Genet. 2006;113(7):1295-303. PubMed PMID: 16932880.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Functional properties of a new low-molecular-weight glutenin subunit gene from a bread wheat cultivar. AU - Xu,H, AU - Wang,R J, AU - Shen,X, AU - Zhao,Y L, AU - Sun,G L, AU - Zhao,H X, AU - Guo,A G, Y1 - 2006/08/24/ PY - 2005/09/21/received PY - 2006/07/30/accepted PY - 2006/8/26/pubmed PY - 2007/1/25/medline PY - 2006/8/26/entrez SP - 1295 EP - 303 JF - TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik JO - Theor Appl Genet VL - 113 IS - 7 N2 - Some allelic forms of low-molecular-weight glutenin subunit (LMW-GS) can greatly influence the end-use of wheat flours, understanding the function of each allele of LMW-GS is important to wheat quality breeding. A LMW-GS gene XYGluD3-LMWGS 1(AY263369) has been cloned from bread wheat cultivar Xiaoyan 6. The deduced protein contained nine cystine residues, one more than that in all other LMW-GSs reported previously, indicating that it is either a new gene or a new allele of a known LMW-GS gene. In this study, the gene was expressed in E. coil in large scale for the testing of its functional property. Reactive Red 120-Agarose resin was used efficiently to purify the expressed LMW-GS proteins from bacteria, with the lactic acid-sodium lactate buffer (pH 4.5) which contained low concentration SDS as elution solution. The purified protein (belonging to the LMW-m family, MW about 35 KDa) was supplemented into a base flour, the results of 10 g dough mixing test indicated that incorporation of the LMW-GS increased the strength of the dough, with significant increases in mixing time (MT) and peak width (PW), and decrease in breakdown in resistance (RBD) compared with the control. In addition, the dough with incorporation of the LMW-GS had more glutenin macropolyeric protein than the control, suggesting that the LMW-GS participated in forming larger glutenin polymers, and greatly contributed to dough strength. The changes in mixing parameters and the amount of glutenin macropolyeric protein were related to the quantity of incorporating subunits. SN - 0040-5752 UR - https://www.unboundmedicine.com/medline/citation/16932880/Functional_properties_of_a_new_low_molecular_weight_glutenin_subunit_gene_from_a_bread_wheat_cultivar_ L2 - https://dx.doi.org/10.1007/s00122-006-0383-2 DB - PRIME DP - Unbound Medicine ER -