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1Mx2.1, a novel high-molecular-weight glutenin subunit from Aegilops comosa and its relationship to high-quality dough

Published online by Cambridge University Press:  01 April 2019

Xuye Du Open the ORCID record for Xuye Du [Opens in a new window] ,
Biya Xia ,
Fang He  and
Mingjian Ren
Xuye Du*
Affiliation:
School of Life Sciences, Guizhou Normal University, No. 116, Baoshan North Street, Guiyang 550001, Guizhou Province, People's Republic of China Guizhou Sub-center of National Wheat Improvement Center, No. 82 Huaxi Avenue, Guiyang, 550001, Guizhou Province, People's Republic of China
Biya Xia
Affiliation:
School of Life Sciences, Guizhou Normal University, No. 116, Baoshan North Street, Guiyang 550001, Guizhou Province, People's Republic of China
Fang He
Affiliation:
Guizhou Sub-center of National Wheat Improvement Center, No. 82 Huaxi Avenue, Guiyang, 550001, Guizhou Province, People's Republic of China College of Agriculture, Guizhou University, No. 82 Huaxi Avenue, Guiyang, 550001, Guizhou Province, People's Republic of China
Mingjian Ren*
Affiliation:
Guizhou Sub-center of National Wheat Improvement Center, No. 82 Huaxi Avenue, Guiyang, 550001, Guizhou Province, People's Republic of China College of Agriculture, Guizhou University, No. 82 Huaxi Avenue, Guiyang, 550001, Guizhou Province, People's Republic of China
*
*Corresponding authors. E-mail: [email protected]; [email protected]
*Corresponding authors. E-mail: [email protected]; [email protected]
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Abstract

High-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.

Keywords

HMW-GSM genomemolecular structureprocessing quality
Type
Short Communication
Information
Plant Genetic Resources , Volume 17 , Issue 4 , August 2019 , pp. 379 - 381
Copyright
Copyright © NIAB 2019 

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Footnotes

†

These authors contributed equally to this work

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