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Composition and functional analysis of low-molecular-weight glutenin alleles with Aroona near-isogenic lines of bread wheat

Author: Xiaofei Zhang
Author: Hui Jin
Author: Yan Zhang
Author: Dongcheng Liu
Author: Genying Li
Author: Xianchun Xia
Author: He, Zhonghu
Author: Aimin Zhang
Year: 2012
ISSN: 1471-2229
URI: http://hdl.handle.net/10883/2967
Abstract: Low-molecular-weight glutenin subunits (LMW-GS) strongly influence the bread-making quality of bread wheat. These proteins are encoded by a multi-gene family located at the Glu-A3, Glu-B3 and Glu-D3 loci on the short arms of homoeologous group 1 chromosomes, and show high allelic variation. To characterize the genetic and protein compositions of LMWGS alleles, we investigated 16 Aroona near-isogenic lines (NILs) using SDS-PAGE, 2DPAGE and the LMW-GS gene marker system. Moreover, the composition of glutenin macropolymers, dough properties and pan bread quality parameters were determined for functional analysis of LMW-GS alleles in the NILs. Results Using the LMW-GS gene marker system, 14?20 LMW-GS genes were identified in individual NILs. At the Glu-A3 locus, two m-type and 2?4 i-type genes were identified and their allelic variants showed high polymorphisms in length and nucleotide sequences. The Glu-A3d allele possessed three active genes, the highest number among Glu-A3 alleles. At the Glu-B3 locus, 2?3 m-type and 1?3 s-type genes were identified from individual NILs. Based on the different compositions of s-type genes, Glu-B3 alleles were divided into two groups, one containing Glu-B3a, B3b, B3f and B3g, and the other comprising Glu-B3c, B3d, B3h and B3i. Eight conserved genes were identified among Glu-D3 alleles, except for Glu-D3f. The protein products of the unique active genes in each NIL were detected using protein electrophoresis. Among Glu-3 alleles, the Glu-A3e genotype without i-type LMW-GS performed worst in almost all quality properties. Glu-B3b, B3g and B3i showed better quality parameters than the other Glu-B3 alleles, whereas the Glu-B3c allele containing s-type genes with low expression levels had an inferior effect on bread-making quality. Due to the conserved genes at Glu-D3 locus, Glu-D3 alleles showed no significant differences in effects on all quality parameters. Conclusions This work provided new insights into the composition and function of 18 LMW-GS alleles in bread wheat. The variation of i-type genes mainly contributed to the high diversity of Glu-A3 alleles, and the differences among Glu-B3 alleles were mainly derived from the high polymorphism of s-type genes. Among LMW-GS alleles, Glu-A3e and Glu-B3c represented inferior alleles for bread-making quality, whereas Glu-A3d, Glu-B3b, Glu-B3g and Glu-B3i were correlated with superior bread-making quality. Glu-D3 alleles played minor roles in determining quality variation in bread wheat. Thus, LMW-GS alleles not only affect dough extensibility but greatly contribute to the dough resistance, glutenin macro-polymers and bread quality.
Format: PDF
Language: English
Publisher: BioMed Central
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Type: Article
Region: Global
Pages: 243 (31pages)
Volume: 12
DOI: 10.1186/1471-2229-12-243
Keywords: Glu-3 alleles
Publisher URI: http://www.biomedcentral.com/content/pdf/1471-2229-12-243.pdf
Agrovoc: TRITICUM AESTIVUM
Agrovoc: BREADMAKING
Agrovoc: QUALITY
Agrovoc: ALLELES
Journal: BMC Plant Biology


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  • Wheat
    Wheat - breeding, phytopathology, physiology, quality, biotech

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