Transformation of common wheat (Triticum aestivum L.) with avenin-like b gene improves flour mixing properties.
Transformation of common wheat (Triticum aestivum L.) with avenin-like b gene improves flour mixing properties.
复制标题
用类燕麦蛋白 b 基因转化普通小麦 (Triticum aestivum L.) 可改善面粉混合特性
DOI：
10.1007/s11032-013-9913-1
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发表时间：
2013
期刊：
影响因子：
--
通讯作者：
He G
中科院分区：
文献类型：
--
作者：
Ma F;Li M;Yu L;Li Y;Liu Y;Li T;Liu W;Wang H;Zheng Q;Li K;Chang J;Yang G;Wang Y;He G
燕麦蛋白样B蛋白由于其富含半胱氨酸残基，可能通过链间二硫键对小麦面团的粘弹特性做出贡献。为了明确类燕麦蛋白B对小麦面粉功能特性的影响，采用十二烷基硫酸钠沉降试验、混合仪和分子排阻高效液相色谱分析等方法，对3个转类燕麦蛋白b基因小麦面粉的功能特性和生化特性进行了分析。SDSS测试和混合仪分析结果表明，燕麦蛋白样B蛋白在转基因株系中的过表达导致SDSS体积显著增加，并改善了面粉混合特性。SE-HPLC分析结果表明，转基因小麦面粉品质的改善与大分子聚合蛋白的比例增加有关，这是由于过量表达的燕麦蛋白样B蛋白掺入到谷蛋白聚合体中。这些结果有助于了解燕麦蛋白样B蛋白对小麦粉功能特性的影响及其作用机制。
Avenin-like b proteins may contribute to the viscoelastic properties of wheat dough via inter-chain disulphide bonds, due to their rich cysteine residues. In order to clarify the effect of the avenin-like b proteins on the functional properties of wheat flour, the functional and biochemical properties of wheat flour were analyzed in three transgenic wheat lines overexpressing theavenin-like bgene using the sodium dodecyl sulfate sedimentation (SDSS) test, Mixograph and size exclusion-high performance liquid chromatography (SE-HPLC) analysis. The results of the SDSS test and Mixograph analysis demonstrated that the overexpression of avenin-like b proteins in transgenic lines led to significantly increased SDSS volume and improved flour mixing properties. The results of SE-HPLC analysis of the gluten proteins in wheat flour demonstrated that the improvement in transgenic line flour properties was associated with the increased proportion of large polymeric proteins due to the incorporation of overexpressed avenin-like b proteins into the glutenin polymers. These results could help to understand the influence and mechanism of avenin-like b proteins on the functional properties of wheat flour.
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影响因子：
2.4
作者：
Bean, SR;Lyne, RK;Lookhart, GL
通讯作者：
Lookhart, GL
影响因子：
3.8
作者：
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2.3
作者：
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通讯作者：
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影响因子：
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作者：
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影响因子：
6.1
作者：
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通讯作者：
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