Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Institute of Genetics and Physiology, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China.
Food Chem. 2021 Jan 15;335:127663. doi: 10.1016/j.foodchem.2020.127663. Epub 2020 Jul 25.
Dissecting the functions of high molecular weight glutenin subunits (HMW-GSs) is helpful for improving wheat quality via breeding. In this study, we used a wheat mutant AS273 in which HMW-GS 1Dy12 was silenced to investigate the silencing mechanism of 1Dy12 and its effects on gluten accumulation and flour-processing quality. Results suggested that the expression of 1Dy12 in AS273 was decreased by one fifth during grain development; a stop codon produced by a base mutation (C/T) led to truncated translation; the absence of 1Dy12 stimulated the accumulation of low molecular weight glutenin subunits (LMW-GSs), gliadins, and glutenin macropolymers, and was resulted in larger protein bodies; AS273 had an inferior flour-processing performance. Based on the outputs achieved in this study it is concluded that 1Dy12 makes important contributions to bread, sponge cake and biscuit-processing quality.
解析高分子量麦谷蛋白亚基（HMW-GS）的功能有助于通过育种提高小麦品质。本研究利用小麦突变体 AS273 沉默了 HMW-GS 1Dy12，以研究 1Dy12 的沉默机制及其对谷蛋白积累和面粉加工品质的影响。结果表明，1Dy12 在 AS273 中的表达在籽粒发育过程中降低了五分之一；碱基突变（C/T）产生的终止密码子导致翻译截断；1Dy12 的缺失刺激了低分子量麦谷蛋白亚基（LMW-GSs）、醇溶蛋白和麦谷蛋白大聚合体的积累，并导致更大的蛋白体；AS273 的面粉加工性能较差。根据本研究的结果可以得出结论，1Dy12 对面包、海绵蛋糕和饼干加工品质有重要贡献。
