title: Influence of high-molecular-weight glutenin subunit composition at Glu-B1 locus on secondary and micro structures of gluten in wheat (Triticum aestivum L.).
abstract: Glutenin is one of the critical gluten proteins that affect the processing quality of wheat dough. High-molecular-weight glutenin subunits (HMW-GS) affect rheological behavior of wheat dough. This research demonstrated the effects of four variations of HMW-GS composition at the Glu-B1 locus on secondary and micro structures of gluten and rheological properties of wheat dough, using the bread wheat Xinong 1330 and its three near-isogenic lines (NILs). Results indicated that the Amide I bands of the four wheat lines shifted slightly, but the secondary structure, such as content of α-helices, β-sheets, disulfide bands, tryptophan bands and tyrosine bands, differed significantly among the four NILs. The micro structure of gluten in NIL 2 (Bx14+By15) and NIL 3 (Bx17+By18) showed more cross linkage, with two contrasting patterns. Correlation analysis demonstrated that the content of β-sheets and disulfide bonds has a significant relationship with dough stability, which suggests that the secondary structures could be used as predictors of wheat quality.
authors.affiliation: State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, People's Republic of China. Electronic address: bestgaoxin@nwsuaf.edu.cn.
authors.forename: Xin
authors.initials: X
authors.lastname: Gao
authors.affiliation: State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, People's Republic of China. Electronic address: 986083616@qq.com.
authors.forename: Tianhong
authors.initials: T
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, People's Republic of China. Electronic address: 574430638@qq.com.
authors.forename: Jing
authors.initials: J
authors.lastname: Yu
authors.affiliation: State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, People's Republic of China. Electronic address: liliqunbangong@qq.com.
authors.forename: Liqun
authors.initials: L
authors.lastname: Li
authors.affiliation: State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, People's Republic of China. Electronic address: 307741704@qq.com.
authors.forename: Yi
authors.initials: Y
authors.lastname: Feng
authors.affiliation: State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, People's Republic of China. Electronic address: xuejun@nwsuaf.edu.cn.
authors.forename: Xuejun
authors.initials: X
authors.lastname: Li
mesh_terms: D005983:Glutens / Q000737:chemistry*; D008970:Molecular Weight; D017433:Protein Structure, Secondary; D021122:Protein Subunits; D014908:Triticum / Q000737:chemistry*
chemical_list: D021122:Protein Subunits; D005983:Glutens; C037302:glutenin
keywords: Dough rheological behavior; Microstructure; Secondary structure of gluten; Wheat glutenin subunits