Molecular Characterization of Novel x-Type HMW Glutenin Subunit 1B × 6.5 in Wheat.

Tímea Kuťka Hlozáková,Filip Dyčka,Jana Beinhauer,Marek Šebela,Zdenka Gálová,Svetlana Šliková,Leona Leišová-Svobodová,Erika Zetochová,Edita Gregová

doi:10.3390/plants10102108

Abstract

A novel high molecular weight glutenin subunit encoded by the Glu-1B locus was identified in the French genotype Bagou, which we named 1B × 6.5. This subunit differed in SDS-PAGE from well-known 1B × 6 and 1B × 7 subunits, which are also encoded at this locus. Subunit 1B × 6.5 has a theoretical molecular weight of 88,322.83 Da, which is more mobile than 1B × 6 subunit, and isoelectric point (pI) of about 8.7, which is lower than that for 1B × 6 subunit. The specific primers were designed to amplify and sequence 2476 bp of the Glu-1B locus from genotype Bagou. A high level of similarity was found between the sequence encoding 1B × 6.5 and other x-type encoding alleles of this locus.

Highlights

Wheat (Triticum aestivum L.) has the significant role in human nutrition as the staple food for 40% of the world’s population
Wheat flour consists of 10% of glutenin protein from which only 0.75–1.25% belong to high molecular weight (HMW) glutenin subunits
SDS-PAGE, separates according to thewith size,the sam showed that mobility there was no in the profilesfound of Elpainand same trophoretic as band the 6.5 subunit

Summary

Introduction

Wheat (Triticum aestivum L.) has the significant role in human nutrition as the staple food for 40% of the world’s population. Wheat flour has the unique ability to form dough. These properties are mainly determined by seed storage proteins which are converted into gluten complex. Glutenins are classed as high molecular weight (HMW) encoded at Glu-1 loci and low molecular weight (LMW) encoded at Glu-3 loci. HMW glutenin subunits are further subdivided into high Mr x-type with 80–88 kDa and low Mr y-type with 67–73 kDa subunits [2]. Wheat flour consists of 10% of glutenin protein from which only 0.75–1.25% belong to HMW glutenin subunits. This relatively small amount, has been found to have an effect on flour quality much greater than suggested by its proportion [3].

Methods

Results

Discussion

Conclusion