Sulfhydryl-disulfide changes in storage proteins of developing wheat grain: influence on the SDS-unextractable glutenin polymer formation

2003 ◽  
Vol 38 (1) ◽  
pp. 3-13 ◽  
Author(s):  
L. Rhazi ◽  
R. Cazalis ◽  
T. Aussenac
Keyword(s):  
Storage Proteins ◽  
Wheat Grain ◽  
Polymer Formation ◽  
Glutenin Polymer

scholarly journals Inhibitory Serpins from Wheat Grain with Reactive Centers Resembling Glutamine-rich Repeats of Prolamin Storage Proteins

2000 ◽  
Vol 275 (43) ◽  
pp. 33272-33279 ◽  
Author(s):  
Henrik Østergaard ◽  
Søren K. Rasmussen ◽  
Thomas H. Roberts ◽  
Jørn Hejgaard
Keyword(s):  
Storage Proteins ◽  
Wheat Grain

scholarly journals The endosperm-specific transcription factor TaNAC019 regulates glutenin and starch accumulation and its elite allele improves wheat grain quality

2021 ◽  
Author(s):  
Yujiao Gao ◽  
Kexin An ◽  
Weiwei Guo ◽  
Yongming Chen ◽  
Ruijie Zhang ◽  
...  
Keyword(s):  
Transcription Factor ◽  
Grain Quality ◽  
Storage Proteins ◽  
Seed Storage Proteins ◽  
Starch Accumulation ◽  
Processing Quality ◽  
Starch Metabolism ◽  
Wheat Grain ◽  
Knock Out ◽  
Elite Allele

Abstract In wheat (Triticum aestivum L.), breeding efforts have focused intensively on improving grain yield and quality. For quality, the content and composition of seed storage proteins (SSPs) determine the elasticity of wheat dough and flour processing quality. Moreover, starch levels in seeds are associated with yield. However, little is known about the mechanisms that coordinate SSP and starch accumulation in wheat. In this study, we explored the role of the endosperm-specific NAC transcription factor TaNAC019 in coordinating SSP and starch accumulation. TaNAC019 binds to the promoters of TaGlu-1 loci, encoding high molecular weight glutenin (HMW-GS), and of starch metabolism genes. Triple knock-out mutants of all three TaNAC019 homoeologs exhibited reduced transcript levels for all SSP types and genes involved in starch metabolism, leading to lower gluten and starch contents, and in flour processing quality parameters. TaNAC019 directly activated the expression of HMW-GS genes by binding to a specific motif in their promoters and interacting with the TaGlu-1 regulator TaGAMyb. TaNAC019 also indirectly regulated the expression of TaSPA, an ortholog of maize Opaque2 that activates SSP accumulation. Therefore, TaNAC019 regulation of starch- and SSP-related genes has key roles in wheat grain quality. Finally, we identified an elite allele (TaNAC019-BI) associated with flour processing quality, providing a candidate gene for breeding wheat with improved quality.

Cell-Free Synthesis of Wheat Prolamins

1982 ◽  
Vol 9 (1) ◽  
pp. 59 ◽  
Author(s):  
GR Donovan ◽  
JW Lee ◽  
TJ Longhurst
Keyword(s):  
Storage Proteins ◽  
Signal Sequence ◽  
Polyacrylamide Gel Electrophoresis ◽  
Wheat Grain ◽  
Synthesis System ◽  
Molecular Weight Range ◽  
Post Translational Modifications ◽  
Membrane Bound ◽  
Protein Synthesis System ◽  
Cell Free Protein Synthesis

Total RNA, polyribosomes and polyribosomal RNA have been isolated from immature wheat grain and used to prime the wheat-germ cell-free protein synthesis system to produce storage protein. The synthesis of wheat prolamins, a major fraction of storage proteins, was mainly associated with membrane-bound polyribosomes. The ratio of bound to free polyribosomes increased from one at 8 days to approximately three at 32 days post-anthesis. SDS polyacrylamide gel electrophoresis and fluorography of the prolamins showed that the same components were being synthesized and accumulated from 12 days post-anthesis onward. Evidence is presented that prolamins within the molecular weight range 35 000-45 000 may be translated with a signal sequence attached. These signal sequences are rapidly removed during translation and further post-translational modifications may occur over longer periods.

scholarly journals Potential Use of Wild Einkorn Wheat for Wheat Grain Quality Improvement: Evaluation and Characterization of Glu-1, Wx and Ha Loci

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 816
Author(s):  
Ana B. Huertas-García ◽  
Laura Castellano ◽  
Carlos Guzmán ◽  
Juan B. Alvarez
Keyword(s):  
Grain Quality ◽  
Storage Proteins ◽  
Wheat Breeding ◽  
Wheat Grain ◽  
Einkorn Wheat ◽  
Combined Use ◽  
A Genome ◽  
Modern Wheat ◽  
Novel Alleles

Wild einkorn (Triticum monococcum L. ssp. aegilopoides (Link) Thell.) is a diploid wheat species from the Near East that has been classified as an ancestor of the first cultivated wheat (einkorn; T. monococcum L. ssp. monococcum). Its genome (Am), although it is not the donor of the A genome in polyploid wheat, shows high similarity to the Au genome. An important characteristic for wheat improvement is grain quality, which is associated with three components of the wheat grain: endosperm storage proteins (gluten properties), starch synthases (starch characteristics) and puroindolines (grain hardness). In the current study, these grain quality traits were studied in one collection of wild einkorn with the objective of evaluating its variability with respect to these three traits. The combined use of protein and DNA analyses allows detecting numerous variants for each one of the following genes: six for Ax, seven for Ay, eight for Wx, four for Gsp-1, two for Pina and three for Pinb. The high variability presence in this species suggests its potential as a source of novel alleles that could be used in modern wheat breeding.

scholarly journals Functions and Composition Variations of Wheat Glutenin Proteins in Steamed Bread and Noodles

2021 ◽  
Vol 14 (1) ◽  
pp. 31
Author(s):  
Weiwei Guo ◽  
Xiaofan Han ◽  
Zihan He ◽  
Tong Qi ◽  
Jiayi Han ◽  
...  
Keyword(s):  
Storage Proteins ◽  
Wheat Gluten ◽  
Seed Storage ◽  
Seed Storage Proteins ◽  
Living Standards ◽  
Wheat Grain ◽  
Glutenin Subunits ◽  
Speed Up ◽  
Steamed Bread ◽  
The Impact

As a major food crop, wheat offers indispensable energy and nutrients to humans worldwide. With the living standards rising, the demand of high-quality wheat increases sharply. Wheat gluten proteins (glutenins and gliadins) are important components of seed storage proteins that affect the elasticity, strength or viscosity of dough. In this review, we summarize the composition of glutenin subunits in wheat grain and analyze the impact of glutenin on the traditional Chinese foods: steamed bread and noodles. Furthermore, we summarize the molecular markers used for wheat quality breeding. The advent of the recent wheat genomic will speed up the identification and quality breeding of novel glutenins.

scholarly journals The relationship between gluten proteins and baking quality

2012 ◽  
pp. 117-122
Author(s):  
Mariann Móré ◽  
Zoltán Győri ◽  
Péter Sipos
Keyword(s):  
Spiral Structure ◽  
Storage Proteins ◽  
Great Part ◽  
Detailed Knowledge ◽  
Gluten Proteins ◽  
Baking Quality ◽  
Wheat Gliadin ◽  
Glutenin Polymer ◽  
The Relationship

Wheat, one of the most important cereals, is grown on the largest area in Hungary. During hydration of storage proteins of wheat – gliadin and glutenin – the gluten complex is evolved. The gliadin is responsible for the extensibility of gluten complex as well as the glutenin for the strength of gluten. The structure, composition and rheological properties of gluten proteins influence significantly the baking quality. The gliadin/glutenin ratio and the quality and structure of glutenin fraction play the most important role in evolving gluten complex. Changes in the steps of breadmaking technology also have effect on the quality of product. Several tests proved that the higher glutenin content increases the strength of dough while the higher gliadin content increases the extensibility of dough and decreases maximum resistance to extension. The monomer gliadins play a great part in plasticity of glutenin polymer. The quality of glutenin fraction significantly influences the evolving gluten complex, because of the spiral structure of glutenin which deforms under stress conditions, then the β-spiral structure resumes their original conformation by releasing from stress.The final quality of product evolves as a result of complex characteristics of wheat proteins, so detailed knowledge on the roles of different protein compounds is the base of the quality oriented product development.

Physicochemical control of durum wheat grain filling and glutenin polymer assembly under different temperature regimes

2012 ◽  
Vol 56 (1) ◽  
pp. 58-66 ◽  
Author(s):  
Mariana S.L. Ferreira ◽  
Pierre Martre ◽  
Cécile Mangavel ◽  
Christine Girousse ◽  
Natalia N. Rosa ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Grain Filling ◽  
Wheat Grain ◽  
Temperature Regimes ◽  
Glutenin Polymer ◽  
Polymer Assembly

scholarly journals The structure and properties of gluten: an elastic protein from wheat grain

2002 ◽  
Vol 357 (1418) ◽  
pp. 133-142 ◽  
Author(s):  
P. R. Shewry ◽  
N. G. Halford ◽  
P. S. Belton ◽  
A. S. Tatham
Keyword(s):  
Storage Proteins ◽  
Repetitive Sequences ◽  
Wheat Gluten ◽  
Structure And Properties ◽  
Wheat Grain ◽  
Starchy Endosperm ◽  
Dough Strength ◽  
Gluten Proteins ◽  
Disulphide Bonds ◽  
Elastic Protein

The wheat gluten proteins correspond to the major storage proteins that are deposited in the starchy endosperm cells of the developing grain. These form a continuous proteinaceous matrix in the cells of the mature dry grain and are brought together to form a continuous viscoelastic network when flour is mixed with water to form dough. These viscoelastic properties underpin the utilization of wheat to give bread and other processed foods. One group of gluten proteins, the HMM subunits of glutenin, is particularly important in conferring high levels of elasticity (i.e. dough strength). These proteins are present in HMM polymers that are stabilized by disulphide bonds and are considered to form the ‘elastic backbone’ of gluten. However, the glutamine–rich repetitive sequences that comprise the central parts of the HMM subunits also form extensive arrays of interchain hydrogen bonds that may contribute to the elastic properties via a ‘loop and train’ mechanism. Genetic engineering can be used to manipulate the amount and composition of the HMM subunits, leading to either increased dough strength or to more drastic changes in gluten structure and properties.

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