Patacchini C, Masci S, D'Ovidio R, Lafiandra D
Dipartimento di Agrobiologia e Agrochimica, Università degli Studi della Tuscia, Via S. Camillo de Lellis, 01100, Viterbo, Italy.
J Chromatogr B Analyt Technol Biomed Life Sci. 2003 Mar 25;786(1-2):215-20. doi: 10.1016/s1570-0232(02)00734-1.
Wheat technological properties are correlated with the size of glutenin polymers, consisting of high and low molecular mass glutenin subunits, linked together by disulphide bonds. In order to unravel glutenin polymer structure, we considered three LMW-GS genes, which differ in the number of cysteine residues and in the repetitive domain length. The three LMW-GS genes have been expressed in Escherichia coli, and purified with a yield of 40-100 mg/l of culture volume, depending on protein type. Single polypeptides are being used in re-oxidation and micro-mixographic experiments, in order to detect the influence of the differential structural characteristics on glutenin polymer formation.
小麦的工艺特性与谷蛋白聚合物的大小相关，谷蛋白聚合物由高分子量和低分子量谷蛋白亚基组成，通过二硫键连接在一起。为了阐明谷蛋白聚合物的结构，我们研究了三个低分子量谷蛋白亚基（LMW-GS）基因，它们在半胱氨酸残基数量和重复结构域长度上有所不同。这三个LMW-GS基因已在大肠杆菌中表达，并根据蛋白质类型，以每升培养体积40-100毫克的产量进行纯化。单个多肽正用于再氧化和微量混合图谱实验，以检测不同结构特征对谷蛋白聚合物形成的影响。
