• Molecular cloning and functional characterization of two novel high molecular weight glutenin subunit genes in Aegilops markgrafii

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      https://www.ias.ac.in/article/fulltext/jgen/096/04/0563-0570

    • Keywords

       

      high molecular weight glutenin subunits; Escherichia coli expression; processing quality; Aegilops markgrafii.

    • Abstract

       

      The high molecular weight glutenin subunits (HMW-GS) in bread wheat are major determinants of the viscoelastic properties of dough and the end-use quality of wheat flour. Two novel HMW-GSs, 1Cx1.1 and 1Cy9.1, from the diploid speciesAegilops markgrafii (CC) were identified in the present study. The corresponding open-reading frames of the genes of 1Cx1.1 and 1Cy9.1 were isolated and sequenced using allele-specific polymerase chain reaction. Sequence comparison demonstrated that the HMW-GSs from Ae. markgrafii possess a similar primary structure to the homologous proteins in wheat and related species. A tandem tripeptide exists in the central repetitive domain of 1Cx1.1, and this unique structure is very rare in the HMW-GSs of other genomes. To confirm the authenticity of these isolated endogenous HMW-GS, the heterologous proteins produced by removing the signal peptides expressed by E. coli exhibited the same electrophoretic mobility as the native proteins. Subsequently, the singleprotein was purified at a sufficient scale for incorporation into flour to performsodium dodecyl sulphate (SDS) sedimentation testing. Notably, the SDS sedimentation volume was less with the addition of 1Cx1.1 than it was with 1Cy9.1.

    • Author Affiliations

       

      XUYE DU1 2 XIAOCUN ZHANG2

      1. College of Life Science, Guizhou Normal University, No. 116, Baoshan North Street, Guiyang 550001, Guizhou Province, People’s Republic of China
      2. College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Street, Taian 271018, Shandong Province, People’s Republic of China
    • Dates

       
  • Journal of Genetics | News

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