Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Casilla 306-22, Santiago, Chile.
Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, CeiA3, ES-14071 Córdoba, Spain.
J Agric Food Chem. 2020 May 20;68(20):5521-5528. doi: 10.1021/acs.jafc.9b07842. Epub 2020 May 8.
Grain protein composition is important in wheat quality and may influence the amino acidic sequence of bioactive peptides obtained from this feedstock. However, the genetic basis modulating the amino acid profile in durum wheat is not well-understood. Therefore, strong and weak gluten strength durum wheat genotypes were evaluated for their amino acid composition along grain filling. Strong gluten strength lines showed higher expression levels of low-molecular-weight glutenin-related genes between 21 and 35 days post-anthesis (DPA) and exhibited up to 43.5% more alanine than the weak lines at 42 DPA, which was supported by the higher expression levels of putative alanine amino transferase genes in strong genotypes. Therefore, with the involvement of chemistry and molecular biology, the results present here may influence the science of wheat.
谷物蛋白组成对于小麦品质很重要，并且可能会影响从这种原料中获得的生物活性肽的氨基酸序列。然而，调节硬质小麦氨基酸组成的遗传基础还不是很清楚。因此，评估了强筋和弱筋硬质小麦基因型在灌浆过程中的氨基酸组成。强筋品种在授粉后 21 至 35 天（DPA）之间表现出更高的低分子量谷蛋白相关基因表达水平，并且在 42 DPA 时比弱筋品种多 43.5%的丙氨酸，这得到了强基因型中假定的丙氨酸氨基转移酶基因更高表达水平的支持。因此，通过化学和分子生物学的参与，这里的结果可能会影响小麦科学。
