Expression of an extended HMW subunit in transgenic wheat and the effect on dough mixing properties |
| |
| Institution: | 1. China-UK HUST-RRes Crop Engineering and Genomics Joint Laboratory, College of Life Science and Technology, Huazhong University of Science and Technology, 430074 Luoyu Road 1037, Wuhan, Hubei, People''s Republic of China;2. Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK;3. Dipartimento di Agrobiologia e Agrochimica, Universita della Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy;4. Division of Plant Industry, CSIRO, GPO Box 1600, Canberra, Australia;5. USDA-ARS Western Regional Centre, 800 Buchanan Street, Albany, CA 94710, USA;6. Oryzon Genomics, Parc Scientific de Barcelona, C/J Samitier 1–5, Barcelona E-08028, Spain;1. REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal;2. REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4200-072 Porto, Portugal;3. Sección Departamental de Química Analítica, Facultad de Farmacia, Universidad Complutense de Madrid, Pz. Ramón y Cajal s/n, 28040 Madrid, Spain;4. Departamento Química Física y Analítica, Universidad de Oviedo, Av. Julián Claveria 8, 33006 Oviedo, Spain;1. Dominican Research Institute for Agriculture and Forestry (IDIAF), Rafael Augusto Sánchez #89, Enshache Evaristo Morales, 10147 Dominican Republic;2. Department of Agricultural Chemistry and Soil Science, University of Cordoba, Campus Rabanales, Building C-3 “Marie Curie”, Road km 396, 14071, Cordoba, Spain;1. College of Chemistry and Chemical Engineering, Xinyang Normal University, Xinyang 464000, China;2. Henan Province Key Laboratory of Utilization of Non-metallic Mineral in the South of Henan, Xinyang Normal University, Xinyang 464000, China;3. Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang 464000, China |
| |
| Abstract: | Wheat line L88-31 was transformed with a gene encoding an extended form of subunit 1Dx5 to study the relationship between subunit size and the effect on dough mixing properties. Four transgenic lines were recovered, one of which expressed a truncated form of the protein with mobility between those of the wild type and extended subunits. Comparison of the Mixograph profiles and gluten protein compositions with those of the control lines and a line expressing the wild type subunit 1Dx5 transgene showed that two of the transgenic lines had poor mixing properties and that this was associated with co-suppression of HMW subunit gene expression. The other two transgenic lines had improved mixing properties (measured as increased mixing time) and this was associated with increased proportions of large glutenin polymers. None of the transgenic lines expressing the extended form of the 1Dx5 subunit showed the ‘overstrong’ mixing properties exhibited by transgenic lines expressing the wild type 1Dx5 transgene. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
