title: Transformation of common wheat (Triticum aestivumL.) withavenin-like bgene improves flour mixing properties.
abstract: Avenin-like b proteins may contribute to the viscoelastic properties of wheat dough via inter-chain disulphide bonds, due to their rich cysteine residues. In order to clarify the effect of the avenin-like b proteins on the functional properties of wheat flour, the functional and biochemical properties of wheat flour were analyzed in three transgenic wheat lines overexpressing theavenin-like bgene using the sodium dodecyl sulfate sedimentation (SDSS) test, Mixograph and size exclusion-high performance liquid chromatography (SE-HPLC) analysis. The results of the SDSS test and Mixograph analysis demonstrated that the overexpression of avenin-like b proteins in transgenic lines led to significantly increased SDSS volume and improved flour mixing properties. The results of SE-HPLC analysis of the gluten proteins in wheat flour demonstrated that the improvement in transgenic line flour properties was associated with the increased proportion of large polymeric proteins due to the incorporation of overexpressed avenin-like b proteins into the glutenin polymers. These results could help to understand the influence and mechanism of avenin-like b proteins on the functional properties of wheat flour.
authors.affiliation: The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Chinese National Center of Plant Gene Research (Wuhan) HUST Part, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, 430074 China ; The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, 430074 China.
authors.forename: Fengyun
authors.initials: F
authors.lastname: Ma
authors.forename: Miao
authors.initials: M
authors.lastname: Li
authors.forename: Lingling
authors.initials: L
authors.lastname: Yu
authors.forename: Yin
authors.initials: Y
authors.lastname: Li
authors.forename: Yunyi
authors.initials: Y
authors.lastname: Liu
authors.forename: Tingting
authors.initials: T
authors.lastname: Li
authors.forename: Wei
authors.initials: W
authors.lastname: Liu
authors.forename: Hongwen
authors.initials: H
authors.lastname: Wang
authors.forename: Qian
authors.initials: Q
authors.lastname: Zheng
authors.forename: Kexiu
authors.initials: K
authors.lastname: Li
authors.forename: Junli
authors.initials: J
authors.lastname: Chang
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
keywords: Avenin-like b protein; Glutenin polymers; Mixing properties; Transgenic wheat