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Effect of high molecular weight glutenin subunit Dy10 on wheat dough properties and end-use quality

作者:   审稿人:刘宇娇     时间: 2022-08-17 点击次数:


https://www.sciencedirect.com/science/article/pii/S2095311922001198


Journal of Integrative Agriculture,6 Aug,doi:org/10.1016/j.jia.2022.08.041(2022


WANG Yan,GUO Zhen-ru1*,CHEN Qing2,LI Yang2,ZHAO Kan2,WAN Yong-fang3,HAWKESFORD Malcolm J.3,JIANG Yun-feng2,KONG Li2,PU Zhi-en2,DENG Mei2,JIANG Qian-tao2,LAN Xiu-jin2,WANG Ji-rui1,CHEN Guo-yue1,MA Jian1,ZHENG You-liang1,WEI Yu-ming1,QI Peng-fei


Abstract

High-molecular-weight glutenin subunits (HMW-GSs) are the most critical grain storage proteins that determine the unique processing quality of wheat. Although it is part of the superior HMW-GS pair (Dx5+Dy10), the contribution of the Dy10 subunit to wheat processing quality remains unclear. In this study, we elucidated the effect of Dy10 on wheat processing quality by generating and analyzing a deletion mutant (with theDy10-nullallele) and by elucidating the changes to wheat flour following the incorporation of purified Dy10. TheDy10-nullallele was transcribed normally, but there was a lack of the Dy10 subunit. These findings implied that theDy10-nullallele decreased the glutenin:gliadin ratio and negatively affected dough strength (i.e., Zeleny sedimentation value, gluten index, and dough development and stability times) and the bread-making quality; however, it positively affected the biscuit-making quality. The incorporation of various amounts of purified Dy10 into wheat flour had a detrimental effect on biscuit-making quality. The results of this study demonstrate that the Dy10 subunit is essential for maintaining wheat dough strength. Furthermore, theDy10-nullallele may be exploited by soft wheat breeding programs.

Keywords

HMW-GS;nonsense mutation;Dy10-nullallele;end-use quality

 

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