title: Overexpression of avenin-like b proteins in bread wheat (Triticum aestivum L.) improves dough mixing properties by their incorporation into glutenin polymers.
abstract: Avenin-like b proteins are a small family of wheat storage proteins, each containing 18 or 19 cysteine residues. The role of these proteins, with high numbers of cysteine residues, in determining the functional properties of wheat flour is unclear. In the present study, two transgenic lines of the bread wheat overexpressing avenin-like b gene were generated to investigate the effects of Avenin-like b proteins on dough mixing properties. Sodium dodecyl sulfate sedimentation (SDSS) test and Mixograph analysis of these lines demonstrated that overexpression of Avenin-like b proteins in both transgenic wheat lines significantly increased SDSS volume and improved dough elasticity, mixing tolerance and resistance to extension. These changes were associated with the increased proportion of polymeric proteins due to the incorporation of overexpressed Avenin-like b proteins into the glutenin polymers. The results of this study were critical to confirm the hypothesis that Avenin-like b proteins could be integrated into glutenin polymers by inter-chain disulphide bonds, which could help understand the mechanism behind strengthening wheat dough strength.
authors.affiliation: Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Chinese National Center of Plant Gene Research (Wuhan) HUST Part, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology(HUST), Wuhan, China.
authors.forename: Fengyun
authors.initials: F
authors.lastname: Ma
authors.forename: Miao
authors.initials: M
authors.lastname: Li
authors.forename: Tingting
authors.initials: T
authors.lastname: Li
authors.forename: Wei
authors.initials: W
authors.lastname: Liu
authors.forename: Yunyi
authors.initials: Y
authors.lastname: Liu
authors.forename: Yin
authors.initials: Y
authors.lastname: Li
authors.forename: Wei
authors.initials: W
authors.lastname: Hu
authors.forename: Qian
authors.initials: Q
authors.lastname: Zheng
authors.forename: Yaqiong
authors.initials: Y
authors.lastname: Wang
authors.forename: Kexiu
authors.initials: K
authors.lastname: Li
authors.forename: Junli
authors.initials: J
authors.lastname: Chang
authors.forename: Mingjie
authors.initials: M
authors.lastname: Chen
authors.forename: Guangxiao
authors.initials: G
authors.lastname: Yang
authors.forename: Yuesheng
authors.initials: Y
authors.lastname: Wang
authors.forename: Guangyuan
authors.initials: G
authors.lastname: He
mesh_terms: D001939:Bread / Q000032:analysis*; D004548:Elasticity; D005433:Flour / Q000032:analysis*; D015870:Gene Expression; D005983:Glutens / Q000737:chemistry; D006801:Humans; D030821:Plants, Genetically Modified; D055315:Prolamins / Q000737:chemistry / Q000235:genetics*; D014908:Triticum / Q000737:chemistry / Q000235:genetics*
chemical_list: D055315:Prolamins; D005983:Glutens; C037302:glutenin