Effect of high-molecular-weight glutenin subunit Dy10 on wheat dough properties and end-use quality

• 全文链接

高分子量谷蛋白亚基Dy10对小麦面团性质和最终使用品质的影响

关键词：

来源：

ScienceDirect

全文链接：

//agri.nais.net.cn/topic/downloadFile/f1d454ec-67d6-45bc-9b50-5660ebe4afab

来源地址：

https://www.sciencedirect.com/science/article/pii/S2095311922001198?via%3Dihub

资源所属：

小麦遗传育种专题

类型：

学术文献

语种：

英语

原文发布日期：

2023-06-09

摘要：

High-molecular-weight glutenin subunits (HMW-GSs) are the most critical grain storage proteins that determine the unique processing qualities of wheat. Although it is a part of the superior HMW-GS pair (Dx5+Dy10), the contribution of the Dy10 subunit to wheat processing quality remains unclear. In this study, we elucidated the effect of Dy10 on wheat processing quality by generating and analyzing a deletion mutant (with the Dy10-null allele), and by elucidating the changes to wheat flour following the incorporation of purified Dy10. The Dy10-null allele was transcribed normally, but the Dy10 subunit was lacking. These findings implied that the Dy10-null allele reduced the glutenin:gliadin ratio and negatively affected dough strength (i.e., Zeleny sedimentation value, gluten index, and dough development and stability times) and the bread-making quality; however, it positively affected the biscuit-making quality. The incorporation of various amounts of purified Dy10 into wheat flour had a detrimental effect on biscuit-making quality. The results of this study demonstrate that the Dy10 subunit is essential for maintaining wheat dough strength. Furthermore, the Dy10-null allele may be exploited by soft wheat breeding programs.