title: Flour Quality and Related Molecular Characterization of High Molecular Weight Glutenin Subunit Genes from Wild Emmer Wheat Accession TD-256.
abstract: To clarify the effect of high molecular weight glutenin subunit (HMW-GS) from wild emmer wheat on flour quality, which has the same mobility as that from common wheat, the composition and molecular characterization of HMW-GS from wild emmer wheat accession TD-256, as well as its flour quality, were intensively analyzed. It is found that the mobilities of Glu-A1 and Glu-B1 subunits from TD-256 are consistent with those of bread wheat cv. 'XiaoYan 6'. Nevertheless, dough rheological properties of TD-256 reveal its poor flour quality. In the aspect of molecular structure from HMW-GS, only two conserved cysteine residues can be observed in the deduced protein sequence of 1Bx14* from TD-256, while most Glu-1Bx contain four conserved cysteine residues. In addition, as can be predicted from secondary structure, the quantity both of α-helixes and their amino acid residues of the subunits from TD-256 is fewer than those of common wheat. Though low molecular weight glutenin subunit (LMW-GS) and gliadin can also greatly influence flour quality, the protein structure of the HMW-GS revealed in this work can partly explain the poor flour quality of wild emmer accession TD-256.
authors.affiliation: School of Life Science, Henan University , Kaifeng, 475001 Henan, People's Republic of China.
authors.forename: Da-Le
authors.initials: DL
authors.lastname: Zhang
authors.affiliation: School of Life Science, Henan University , Kaifeng, 475001 Henan, People's Republic of China.
authors.forename: Ting-Ting
authors.initials: TT
authors.lastname: He
authors.affiliation: School of Life Science, Henan University , Kaifeng, 475001 Henan, People's Republic of China.
authors.forename: Hui-Hui
authors.initials: HH
authors.lastname: Liang
authors.affiliation: School of Life Science, Henan University , Kaifeng, 475001 Henan, People's Republic of China.
authors.forename: Lu-Yu
authors.initials: LY
authors.lastname: Huang
authors.affiliation: School of Life Science, Henan University , Kaifeng, 475001 Henan, People's Republic of China.
authors.forename: Ya-Zhong
authors.initials: YZ
authors.lastname: Su
authors.affiliation: School of Life Science, Henan University , Kaifeng, 475001 Henan, People's Republic of China.
authors.forename: Yu-Ge
authors.initials: YG
authors.lastname: Li
authors.affiliation: School of Life Science, Henan University , Kaifeng, 475001 Henan, People's Republic of China.
authors.forename: Suo-Ping
authors.initials: SP
authors.lastname: Li
mesh_terms: D001939:Bread / Q000032:analysis; D005433:Flour / Q000032:analysis*; D005983:Glutens / Q000737:chemistry*; D008970:Molecular Weight; D021122:Protein Subunits / Q000737:chemistry; D014908:Triticum / Q000737:chemistry* / Q000145:classification
chemical_list: D021122:Protein Subunits; D005983:Glutens; C037302:glutenin
keywords: Triticum dicoccoides; dough rheological properties; gene cloning; high molecular weight glutenin subunit (HMW-GS); protein secondary structure prediction