Polymorphism of high Mr glutenin subunits in Triticum tauschii:: Characterisation by chromatography and electrophoretic methods
Polymorphism of high Mr glutenin subunits in Triticum tauschii:: Characterisation by chromatography and electrophoretic methods
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DOI：
10.1006/jcrs.2000.0328
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发表时间：
2001-01-01
影响因子：
3.8
通讯作者：
MacRitchie, F
中科院分区：
文献类型：
--
作者：
Gianibelli, MC;Gupta, RB;MacRitchie, F
采用电泳和色谱分析方法，对普通小麦（Triticum aestivum）D基因组的供体--野生小麦（Triticum tauschii）的高分子量麦谷蛋白亚基（M-r）的变异性进行了研究。Glu-D（t）1位点存在较大的等位变异范围，在x型和y型谷蛋白亚基中均观察到一些never亚基，包括x型和y型的无效形式。少数材料在高M-r谷蛋白亚基区出现3条谱带。然而，只有两个亚基时，观察到单体蛋白质被删除之前的SDS-PAGE分析的聚合蛋白。单体蛋白在该区域的存在进行了讨论。这些亚基的特征也进行了反相高效液相色谱法（RP-HPLC）。在X-和Y-型亚基之间观察到非常不同的表面疏水性，并且在某些情况下，可以鉴定具有相同表观分子量但不同表面疏水性的麦谷蛋白亚基。当相同的亚基被还原或还原和烷基化时检测到的洗脱时间的差异与每个麦谷蛋白亚基中存在的半胱氨酸残基的数量有关。新的Glu-D（t）1谷蛋白亚基有可能增强可用于改良面包小麦品质的遗传变异性（T。aestivum）。(C)北京：科学出版社.
A large collection of accessions of the wild wheat progenitor Triticum tauschii, the donor of the D genome of Triticum aestivum, was evaluated for the variability of high molecular weight (M-r) glutenin subunits by electrophoretic and chromatographic methods. A large range of allelic variation at the Glu-D(t)1 locus was found in this collection and some never subunits were observed in both x- and y-type glutenin subunits, including x- or y-type null forms. A few accessions showed three bands in the high M-r, glutenin subunit region. However, only two subunits were observed when monomeric proteins were removed before SDS-PAGE analysis of polymeric proteins. The presence of monomeric proteins in this region is discussed. Characterisation of these subunits was also carried out by reversed phase-high performance liquid chromatography (RP-HPLC). Very different surface hydrophobicities were observed between x- and y-type subunits and in some cases it was possible to identify glutenin subunits with the same apparent molecular weight but different surface hydrophobicity. Differences in elution times that were detected when the same subunit was either reduced or reduced and alkylated were related to the number of cysteine residues present in each glutenin subunit. The new Glu-D(t)1 glutenin subunits have the potential to enhance the genetic variability available for improving the quality of bread wheat (T. aestivum). (C) 2001 Academic Press.