Molecular cloning and sequence analysis of 1Dx -type HMW-GS genes from different wheat varieties

High-molecular-weight glutenin subunits (HMW-GS) contribute to dough elasticity and bread baking quality in wheat. In this study, wheat varieties were classified based on their HMW-GS composition into three groups: 1Dx5 (5 + 10, Gaoyou 8901, Xinmai 28, Xinmai 19, Xinmai 26 and Jinbaoyin), 1Dx2 (2 +...

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Bibliographic Details
Published in:Plant genetic resources: characterization and utilization 2022-04, Vol.20 (2), p.137-144
Main Authors: Yang, Li-Juan, Zhang, Xiang-Fen, Dong, Yan-Qi, Zheng, Yue-Ting, Zhang, Jin-Xia, He, Yi-Lian, Tan, Xiu-Fang, Jiang, Zhi-Kai, Ma, Hua-Ping
Format: Article
Language:English
Subjects:
Baking
Biotechnology
Cloning
Composition
Conserved sequence
Dough
Flour
Genes
Genetic testing
Gluten
Glutenin
Molecular weight
Phylogenetics
Proteins
Quality control
Random coil
Sequence analysis
Wheat
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Summary:High-molecular-weight glutenin subunits (HMW-GS) contribute to dough elasticity and bread baking quality in wheat. In this study, wheat varieties were classified based on their HMW-GS composition into three groups: 1Dx5 (5 + 10, Gaoyou 8901, Xinmai 28, Xinmai 19, Xinmai 26 and Jinbaoyin), 1Dx2 (2 + 12, Zhoumai 24, Xinmai 9 and Yumai) and 1Dx4 (4 + 12, Aikang 58). Sequence analysis showed that 1Dx-GY8901 , 1Dx-XM28 , 1Dx-XM19 and 1Dx-XM26 were similar to the 1Dx5 gene and clustered on the same branch, while 1Dx-AK58 , 1Dx-ZM24 , 1Dx-JBY , 1Dx-YM , 1Dx-XM9 and 1Dx-JBY were more similar to the 1Dx2 gene and clustered on the same branch with 1Dx.2.2 . There was a mutation of Ser to Cys at position S2, for an extra Cys in the repeat regions of 1Dx-XM19 , 1Dx-XM26 , 1Dx-XM28 and 1Dx-GY8901 . The wheat HMW-GS genes exhibited similar percentages of α -helix, extended strand, β -turn and random coil structure, with ranges of 13.33–13.59, 4.77–5.78, 7.08–9.18 and 72.3–73.94%, respectively. Sequence conservation and the composition of HMW-GS subunits were also analysed for a series of strong gluten wheat varieties, Xinmai 9 (1, 7 + 8, 2 + 12), Xinmai 19 (1, 7 + 9, 5 + 10), Xinmai 26 (1, 7 + 8, 5 + 10) and Xinmai 28 (1, 7 + 9, 5 + 10). The results of this work should facilitate future breeding efforts and provide the theoretical basis for wheat quality improvement.
ISSN:1479-2621
1479-263X
DOI:10.1017/S1479262122000211