Positive or negative effects on dough strength in large-scale group-1 chromosome deletion lines of common wheat (Triticum aestivum L.)
Positive or negative effects on dough strength in large-scale group-1 chromosome deletion lines of common wheat (Triticum aestivum L.)
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DOI：
10.1007/s10681-011-0489-8
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发表时间：
2012-07
期刊：
影响因子：
1.9
通讯作者：
Hiroyuki Tanaka;H. Tsujimoto
中科院分区：
文献类型：
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作者：
Hiroyuki Tanaka;H. Tsujimoto
研究了1组染色体缺失系种子贮藏蛋白组成和面团强度。通过位点特异性DNA标记、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）和酸性聚丙烯酰胺凝胶电泳（A-PAGE）对麦谷蛋白和醇溶蛋白基因和蛋白条带的存在或不存在进行了评估。在这项研究中，我们能够详细绘制几个谷蛋白和醇溶蛋白基因的物理位置。面团强度以SDS沉降值和蛋白质含量为指标。我们发现蛋白质组成影响面团强度。染色体臂1AL，其中携带截短的谷蛋白基因Glu-A1 c的情况下，显着增加面团强度，虽然蛋白质组成没有改变时，删除的染色体区域的大小是不同的。相反，染色体臂1DL的存在，携带Glu-D1 a（谷蛋白亚基2和12的基因），显着增加面团强度。我们没有发现任何已知的种子贮藏蛋白基因座在任何其他染色体区域显着影响面团强度。
We studied the seed storage protein composition and dough strength of chromosome deletion (CD) lines involving group-1 chromosomes. The presence or absence of genes and protein bands corresponding to glutenin and gliadin was assessed by using locus-specific DNA markers, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and acid-polyacrylamide gel electrophoresis (A-PAGE). In this study, we were able to map the physical positions of severalgluteninandgliadingenes in detail. Dough strength was evaluated by SDS sedimentation volume and protein content. We found that protein composition affected dough strength. The absence of chromosome arm 1AL, which carries the truncated glutenin geneGlu-A1c, significantly increased dough strength, although the protein composition did not change when the size of the deleted chromosome region was varied. In contrast, the presence of chromosome arm 1DL, which carriesGlu-D1a(the gene for glutenin subunits 2 and 12), significantly increased dough strength. We did not find any known seed storage protein loci in any of the other chromosomal regions that significantly affected dough strength.