Gradients of gluten proteins and free amino acids along the longitudinal axis of the developing caryopsis of bread wheat.
Gradients of gluten proteins and free amino acids along the longitudinal axis of the developing caryopsis of bread wheat.
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DOI：
10.1021/acs.jafc.9b02728
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发表时间：
2019-07
影响因子：
6.1
通讯作者：
Zhiqiang Shi;Yan Wang;Y. Wan;K. Hassall;D. Jiang;P. Shewry;M. Hawkesford
中科院分区：
文献类型：
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作者：
Zhiqiang Shi;Yan Wang;Y. Wan;K. Hassall;D. Jiang;P. Shewry;M. Hawkesford
Gradients in the contents and compositions of gluten proteins and free amino acids and the expression levels of gluten protein genes in developing wheat caryopses were determined by dividing the caryopsis into three longitudinal sections: proximal (En1), middle (En2) and distal (En3) to embryo. The total gluten protein content was lower in in En1 than in En2 and En3, with decreasing proportions of HMW-GS, LMW GS and α/β, γ-gliadins and increasing proportions of ω-gliadins. These differences were associated with the abundances of gluten protein transcripts. Gradients in the proportions of the gluten protein polymers which affect dough processing quality also occurred, but not in total free amino acids. Microscopy showed that the lower gluten protein content in En1 may have resulted, at least in part, from the presence of modified cells in the dorsal part of En1, but the reasons for the differences in composition are not known.
