Modification of a novel x-type high-molecular-weight glutenin subunit gene from Aegilops markgrafii to improve dough strength of wheat flour

2018 ◽  
Vol 69 (9) ◽  
pp. 873
Author(s):  
Xin Ma ◽  
Xuye Du ◽  
Cunyao Bo ◽  
Hongwei Wang ◽  
Anfei Li ◽  
...  

High-molecular-weight glutenin subunits (HMW-GS) in bread wheat are major determinants of dough viscoelastic properties and the end-use quality of wheat flour. Cysteine residues, which form intermolecular disulphide bonds in HMW-GS, could improve the strength of gluten. To our knowledge, the number and position of cysteine residues in HMW-GS are conserved between wheat (Triticum aestivum) and Aegilops markgrafii. In the present study, we modified a gene (1Cx1.1) from Ae. markgrafii for an HMW-GS that possessed the typical structure and conserved number of cysteines. Site-directed mutagenesis was carried out in 1Cx1.1 to investigate how the position of cysteine residues in HMW-GS affects the mixing properties of dough. Six HMW-GS containing an extra cysteine residue were expressed in Escherichia coli, and the proteins were purified at sufficient scale for incorporation into flour to test dough quality. There were large differences in dough property among samples containing different modified subunits. Cysteine substituting in the N-terminal or repetitive-domain of HMW-GS could significantly improve dough quality. The results showed that the strategy was useful for providing genetic resources for gene engineering, and hence could be valuable for improving the processing quality of wheat.

2019 ◽  
Vol 17 (04) ◽  
pp. 379-381
Author(s):  
Xuye Du ◽  
Biya Xia ◽  
Fang He ◽  
Mingjian Ren

AbstractHigh-molecular-weight glutenin subunit (HMW-GS) of endosperm is mainly correlated with dough quality of bread wheat. In wheat cultivars, the HMW-GS genes with good processing quality are limited. However, there are an amount of excellent HMW-GS genes presenting in wheat-related species. In this work, two novel HMW-GS genes located on 1 M chromosome from Aegilops comosa have been cloned, designated as 1Mx2.1 and 1My12.1, respectively. The molecular structure of 1Mx2.1 and 1My12.1 showed high similarity with the published HMW-GS, but containing unique structures. 1Mx2.1 contained an extra cysteine residue in the repetitive domain, and 1My12.1 lost the conservative cysteine residue in the C-terminal domain. In vitro mixing test has indicated that 1Mx2.1 contributes excellent dough quality. The Ae. comosa can be used as an important genetic resource for wheat quality improvement.


2017 ◽  
Vol 68 (5) ◽  
pp. 409 ◽  
Author(s):  
Wenqian Hou ◽  
Wei Feng ◽  
Guanghui Yu ◽  
Xuye Du ◽  
Mingjian Ren

In common wheat (Triticum aestivum L.) and its relative species, considerable progress has been made in understanding the structure and function of the high-molecular-weight glutenin subunit (HMW-GS). As a species closely related to wheat, Aegilops umbellulata is an important resource for wheat genetic improvement. In this paper, we report a novel HMW-GS 1Ux3.5 in Aegilops umbellulata Y361. The complete open reading frame (ORF) coding for 1Ux3.5 was cloned and sequenced. Analysis of the deduced amino acid sequence revealed that the primary structure of 1Ux3.5 was similar to those of previously published HMW-GSs. The 1Ux3.5 possessed an extra cysteine residue in the repetitive domain, indicating that the subunit may be related to excellent dough quality. Subsequently, the single proteins of 1Ux3.5 and 1Dx5 (used as positive control) were purified at a scale sufficient for incorporation into flour for a dough quality test. Both the SDS sedimentation volume and mixograph parameters demonstrated that 1Ux3.5 showed a greater contribution to the dough quality than 1Dx5. Therefore, the 1Ux3.5 subunit from Aegilops umbellulata may have potential value in improving the processing properties of hexaploid wheat varieties.


2013 ◽  
Vol 58 (3) ◽  
pp. 424-430 ◽  
Author(s):  
Malena Moiraghi ◽  
Leonardo Vanzetti ◽  
Laura Pflüger ◽  
Marcelo Helguera ◽  
Gabriela Teresa Pérez

Polymers ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 2489
Author(s):  
Michał Bembenek

When considering the operation of roller presses for the consolidation of fine-grained materials, the main problems are disturbances in the proper flow of the material and its bridging in gravity feeders. This is especially true for small and medium capacity presses, where the hoppers for dosing the material are narrow. This article presents innovative laboratory tests of the impact of using a polymer plate lining in the gravity feeder of a roller press. Polymer materials Polyacetal C (POM C) and Ultra-High-Molecular-Weight Polyethylene (UHMW-PE) were used for the tests. The influence of the use of plates on the material flow and quality of briquettes was investigated in comparison with the case where such plates were not used. The research showed an improvement in the flow of fine-grained materials in the feeder and an increase of the briquette strength indexes, as compared to those cases when polymer linings were not used in the feeder.


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