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https://www.ias.ac.in/article/fulltext/jgen/097/05/1463-1468

low-molecular-weight glutenin subunit; molecular weight; processing quality; Aegilops uniaristata.

Low-molecular-weight glutenin subunits (LMW-GSs) are one of the important factors for the dough processing quality. In this study, a novel LMW-GS, designated LMW-N13, from the wheat relative species Aegilops uniaristata PI 554421 was cloned and characterized. Unlike previously published LMW-GSs, LMW-N13 has a large molecular weight and is the largest LMW-GS published thus far. Sequence alignments demonstrated that LMW-N13 is a LMW-i-type subunit but contains nine cysteine residues which is one more than typical LMW-i-type subunits. In addition, four insertions are present in the repetitive domain that resulted in the large molecular weight. In vitro analysis showed that LMW-N13 could improve the dough quality of different base flours.

HENG TANG¹ XUYE DU² HONGWEI WANG¹ XIN MA¹ CUNYAO BO¹ ANFEI LI¹ LINGRANG KONG¹

1. State Key Laboratory of Crop Biology, Agronomy College, Shandong Agricultural University, No. 61. Daizong Street, Taian 271018, Shandong Province, People’s Republic of China
2. School of Life Sciences, Guizhou Normal University, No. 116, Baosh an North Street, Guiyang 550001, Guizhou Province, People’s Republic of China

Published

December 2018

Manuscript received

28 October 2018

Manuscript revised

2 June 2018

Accepted

10 July 2018

• 1463-1468.doc