Modification of a novel x-type high-molecular-weight glutenin subunit gene from Aegilops markgrafii to improve dough strength of wheat flour
Xin Ma A D , Xuye Du B D , Cunyao Bo A , Hongwei Wang A , Anfei Li A and Lingrang Kong A C
+ Author Affiliations
- Author Affiliations
A State Key Laboratory of Crop Biology, College of Agronomy, Shandong Agricultural University, No. 61, Daizong Street, Tai’an, Shandong Province, China PR, 271018.
B School of Life Sciences, Guizhou Normal University, No. 116, Baoshanbei Street, Guiyang, Guizhou Province, China PR, 550001.
C Corresponding author. Email: lkong@sdau.edu.cn.
D Xin Ma and Xuye Du contributed equally to this paper.
Crop and Pasture Science 69(9) 873-878 https://doi.org/10.1071/CP18036
Submitted: 31 January 2018 Accepted: 01 August 2018 Published: 27 August 2018
Abstract
High-molecular-weight glutenin subunits (HMW-GS) in bread wheat are major determinants of dough viscoelastic properties and the end-use quality of wheat flour. Cysteine residues, which form intermolecular disulphide bonds in HMW-GS, could improve the strength of gluten. To our knowledge, the number and position of cysteine residues in HMW-GS are conserved between wheat (Triticum aestivum) and Aegilops markgrafii. In the present study, we modified a gene (1Cx1.1) from Ae. markgrafii for an HMW-GS that possessed the typical structure and conserved number of cysteines. Site-directed mutagenesis was carried out in 1Cx1.1 to investigate how the position of cysteine residues in HMW-GS affects the mixing properties of dough. Six HMW-GS containing an extra cysteine residue were expressed in Escherichia coli, and the proteins were purified at sufficient scale for incorporation into flour to test dough quality. There were large differences in dough property among samples containing different modified subunits. Cysteine substituting in the N-terminal or repetitive-domain of HMW-GS could significantly improve dough quality. The results showed that the strategy was useful for providing genetic resources for gene engineering, and hence could be valuable for improving the processing quality of wheat.
Additional keywords: E.coli expression, dough quality.
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