Effects of HMW-GS Ax1 or Dx2 absence on the glutenin polymerization and gluten micro structure of wheat (Triticum aestivum L.)

被引：63
作者：
Gao, Xin
Liu, Tianhong
Ding, Mengyun
Wang, Jun
Li, Chunlian
Wang, Zhonghua
Li, Xuejun
机构：
[1] Northwest A&F Univ, State Key Lab Crop Stress Biol Arid Areas, Yangling 712100, Shaanxi, Peoples R China
[2] Northwest A&F Univ, Coll Agron, Yangling 712100, Shaanxi, Peoples R China
来源：
FOOD CHEMISTRY | 2018年 / 240卷
基金：
中国国家自然科学基金; 中国博士后科学基金;
关键词：
Absence of wheat glutenin subunit; Glutenin polymerization; Grain development; Dough mixing properties; Micro structure of gluten; Quantitative protein network analysis; CHINESE BREAD WHEATS; GLU-B1; LOCUS; SUBUNIT COMPOSITION; GRAIN DEVELOPMENT; ALLELIC VARIATION; BREEDING PROGRAMS; QUALITY TRAITS; PROTEIN; DOUGH; SECONDARY;
D O I：
10.1016/j.foodchem.2017.07.165
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Wheat (Triticum aestivum L.) dough strength and extensibility are mainly determined by the polymerization of glutenin. The number of high-molecular-weight glutenin subunits (HMW-GS) differs in various wheat varieties due to the silencing of some genes. The effects of Ax1 or Dx2 subunit absence on glutenin polymerization, dough mixing properties and gluten micro structure were investigated with two groups of near-isogenic lines. The results showed that Ax1 or Dx2 absence decreased the accumulation rate of glutenin polymers and thus delayed the rapid increase period for glutenin polymerization by at least ten days, which led to lower percentage of polymeric protein in mature grain. Ax1 or Dx2 absence significantly decreased the dough development time and dough stability, but increased the uniformity of micro structure. Lacunarity, derived from quantitative analysis of gluten network, is suggested as a new indicator for wheat quality.
引用
收藏
页码：626 / 633
页数：8
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