Transformation of common wheat (Triticum aestivum L.)with an Avenin-like b gene improves flour mixing properties
Avenin-like b proteins, a small family of wheat storage proteins, each containing 18 or 19 cysteine residues, could contribute to the functional properties of wheat flour via inter-chain disulphide bonds.To clarify the effect of the Avenin-like b proteins on functional properties of wheat flour, functional and biochemical properties of wheat flour were analyzed using transgenic wheat lines overexpressing Avenin-like b proteins by Mixograph and size exclusion-high performance liquid chromatography (SEHPLC) analyses.Mixograph analysis showed that the overexpression of the Avenin-like b proteins in two transgenic lines led to improved flour mixing properties.SE-HPLC analysis of the gluten proteins in wheat flour demonstrated that improved flour properties of transgenic lines were due to increased proportions of large polymeric proteins compared with the ratios of %F1, %F1/%F2, (%F3 + %F4)/%F1and %UPP.These results demonstrated that Avenin-like b proteins could contribute to the functional properties of wheat flour and provided a basis to confirm the hypothesis that Avenin-like b proteins could be integrated into polymeric subunits by inter-chain disulphide bonds.This work helps to clarify the influence and mechanism of Avenin-like b proteins on functional properties of wheat flour.
G.Y.He Y.S.Wang F.Y.Ma M.Li Y.Li T.T.Li W.Liu K.X.Li G.X.Yang
The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Chinese National Center of Plant Gene Research (Wuhan) HUST Part, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science (&)Technology (HUST), Wuhan 430074, China
国际会议
The 11th International Gluten Workshop(第十一届国际谷蛋白学术研讨会)
北京
英文
91-95
2012-08-12（万方平台首次上网日期，不代表论文的发表时间）