title: Comparative proteome analysis of glutenin synthesis and accumulation in developing grains between superior and poor quality bread wheat cultivars.
abstract: BACKGROUND
  Wheat glutenins are the major determinants of wheat quality. In this study, grains at the development stage from three wheat cultivars (Jimai 20, Jin 411 and Zhoumai 16) with different bread-making quality were harvested based on thermal times from 150 °C(d) to 750 °C(d) , and were used to investigate glutenin accumulation patterns and their relationships with wheat quality.
  
  
  RESULTS
  High and low molecular weight glutenin subunits (HMW-GSs and LMW-GSs) were synthesised concurrently. No obvious correlations between HMW/LMW glutenin ratios and dough property were observed. Accumulation levels of HMW-GSs and LMW-GSs as well as 1Bx13 + 1By16 and 1Dx4 + 1Dy12 subunits were higher in superior gluten quality cultivar Jimain 20 than in poor quality cultivar Jing 411 and Zhoumai 16. According to the results of two-dimensional gel electrophoresis, six types of accumulation patterns in LMW-GSs were identified and classified. The possible relationships between individual LMW-GSs and gluten quality were established.
  
  
  CONCLUSIONS
  The high accumulation level of HMW-GSs and LMW-GSs as well as 1Bx13 + 1By16 and 1Dx4 + 1Dy12 subunits contributed to the superior gluten quality of Jimai 20. Two highly expressed and 16 specifically expressed LMW glutenin subunits in Jimain 20 had positive effects on dough quality, while 17 specifically expressed subunits in Zhoumai 16 and Jing 411 appeared to have negative effects on gluten quality.
authors.affiliation: Key Laboratory of Genetics and Biotechnology, College of Life Science, Capital Normal University, 100048 Beijing, China.
authors.forename: Wan
authors.initials: W
authors.lastname: Liu
authors.forename: Yanzhen
authors.initials: Y
authors.lastname: Zhang
authors.forename: Xuan
authors.initials: X
authors.lastname: Gao
authors.forename: Ke
authors.initials: K
authors.lastname: Wang
authors.forename: Shunli
authors.initials: S
authors.lastname: Wang
authors.forename: Yong
authors.initials: Y
authors.lastname: Zhang
authors.forename: Zhonghu
authors.initials: Z
authors.lastname: He
authors.forename: Wujun
authors.initials: W
authors.lastname: Ma
authors.forename: Yueming
authors.initials: Y
authors.lastname: Yan
mesh_terms: D001939:Bread; D004044:Dietary Proteins / Q000378:metabolism* / Q000592:standards; D002523:Edible Grain / Q000254:growth & development / Q000378:metabolism*; D005433:Flour / Q000592:standards*; D005983:Glutens / Q000096:biosynthesis* / Q000378:metabolism / Q000592:standards; D006358:Hot Temperature; D006801:Humans; D008970:Molecular Weight; D010940:Plant Proteins / Q000096:biosynthesis* / Q000378:metabolism / Q000592:standards; D014176:Protein Biosynthesis; D021122:Protein Subunits; D020543:Proteome; D040901:Proteomics / Q000379:methods; D013045:Species Specificity; D014908:Triticum / Q000145:classification / Q000254:growth & development / Q000378:metabolism*
chemical_list: D004044:Dietary Proteins; D010940:Plant Proteins; D021122:Protein Subunits; D020543:Proteome; D005983:Glutens; C037302:glutenin