Variation in polar lipid composition among near-isogenic wheat lines possessing different puroindoline haplotypes
Variation in polar lipid composition among near-isogenic wheat lines possessing different puroindoline haplotypes
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DOI：
10.1016/j.jcs.2009.09.006
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发表时间：
2010-01-01
影响因子：
3.8
通讯作者：
Faubion, J. M.
中科院分区：
文献类型：
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作者：
Finnie, S. M.;Jeannotte, R.;Faubion, J. M.
小麦（Triticum aestivum L）籽粒硬度的确切机制尚不清楚。与嘌呤吲哚啉蛋白类似，极性脂质存在于淀粉颗粒表面。本研究的目的是确定特定的极性脂质物种存在于小麦淀粉表面的近等基因小麦品系，具有不同的嘌呤吲哚单倍型和胚乳硬度。在这项研究中使用了四个近等基因小麦品系，都来自软质栽培品种Alpowa。直接注入串联质谱法被用来确定全麦，面粉和淀粉样品中的脂质种类。胚乳硬度对小麦全粉极性脂含量无显著影响，对面粉各组分极性脂含量影响较小，对小麦淀粉表面极性脂组成影响显著。淀粉表面上的极性脂质的最大数量发生时，这两个puroindoline蛋白存在于其野生型形式。淀粉表面的极性脂质含量显着下降时，puroindoline蛋白质之一是空的，或者如果引脚-B是在突变的形式。最少量的极性脂质存在时，引脚-B是在其突变形式和引脚-A是在其野生型形式。(c)2009爱思唯尔有限公司保留所有权利。
The exact mechanism underlying wheat (Triticum aestivum L) kernel hardness is unknown. Similar to puroindoline proteins, polar lipids are present on the surface of starch granules. The objective of this research was to determine the specific polar lipid species present on the surface of wheat starch from near-isogenic wheat lines that have different puroindoline haplotypes and endosperm hardness. Four near-isogenic wheat lines were used in this study, all derived from the soft cultivar Alpowa. Direct infusion tandem mass spectrometry was used to identify the lipid species in whole-meal, flour and starch samples. Endosperm hardness had no significant effect on the polar lipid contents in wheat whole-meal, a slight influence on the polar lipid contents of the flour fractions and a significant influence on the polar lipid composition of the polar lipids located on the surface of wheat starch. The greatest quantities of polar lipids on the starch-surface occurred when both puroindoline proteins were present in their wildtype form. Starch-surface polar lipid content dramatically decreased when one of the puroindoline proteins was null or if pin-B was in the mutated form. The least amount of polar lipids was present when pin-B was in its mutated form and pin-A was in its wild-type form. (c) 2009 Elsevier Ltd. All rights reserved.