Mixing properties and dough functionality of transgenic lines of a commercial wheat cultivar expressing the 1Ax1, 1Dx5 and 1Dy10 HMW glutenin subunit genes
Mixing properties and dough functionality of transgenic lines of a commercial wheat cultivar expressing the 1Ax1, 1Dx5 and 1Dy10 HMW glutenin subunit genes
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DOI：
10.1016/j.jcs.2008.08.002
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发表时间：
2009-01-01
影响因子：
3.8
通讯作者：
Barro, Francisco
中科院分区：
文献类型：
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作者：
Leon, Elena;Marin, Santiago;Barro, Francisco
本研究报道了HMW-GS 1Ax1、1Dx5和1Dy10对含有HMW-GS对1Dx2 + 1Dy12和1Bx7* + 1By8的面包小麦品种Anza的面包品质的影响，该品种的Glu-A1位点为零。这允许在没有亚基1Dx5的情况下对单个亚基1Dx5和1Dy10进行表征，并确定这些亚基与亚基1Dx2和1Dy12之间的相互作用。利用一系列常用的谷物和面团测试方法，对3个分别含有HMW-GS 1Ax1、1Dx5和1Dy10的转基因品系T580、T581和T590进行了为期3年的鉴定。转基因亚基1Ax1、1Dx5和1Dy10分别占3个转基因品系总HMW-GS的25.2%、20.3%和17.9%。虽然T581和T590表达相似的INS和1Dy10亚基，但它们对蛋白质组成的其他方面有不同的影响，包括HMW/LMW-GS、1Dx2/1Dy12、x型/y型HMW- gs和高分子量谷蛋白聚合物比例的变化。相比之下，表达亚基1Ax1和1Dx5的细胞系蛋白质组成变化相似，蛋白含量较高，谷蛋白/麦胶蛋白和1Dx2/1Dy12比值降低。此外，两种转基因品系在x型/y型亚基比例上均表现出与对照品系相似的增加。利用Farinograph、Mixograph和Alveograph对转基因系进行分析。这证实了所有三个亚基的表达导致了品种Anza的面团强度增加（从而提高了面包质量）。亚基1Dx5的有益作用以前没有报道过，表达该亚基的转基因小麦株系产生的面团过于坚硬，不适合制作面包。然而，亚基1Dy10的表达对面包品质的影响大于亚基1Ax1和1Dx5。表达1Dy10的品系T590的面团稳定性和峰值时间分别比对照品系提高了9.2倍和2.4倍。同样，与控制线相比，T590线的混合器混合时间增加了4倍，电阻击穿减少了2倍。与对照组相比，T590系的肺泡波W值也增加了2.7倍。这些转基因品系对研究特定HMW-GS对小麦粉功能特性的贡献具有重要价值。(C) 2008 Elsevier Ltd版权所有。
In this work we report the effects of the HMW-GS 1Ax1, 1Dx5 and 1Dy10 on the breadmaking quality of the bread wheat cultivar Anza that contains the HMW-GS pairs 1Dx2 + 1Dy12 and 1Bx7* + 1By8, and is null for the Glu-A1 locus. This allows the characterization of individual subunits 1Dx5 and 1Dy10 in the absence of subunit 1Dx5, and the interactions between these subunits and subunits 1Dx2 and 1Dy12 to be determined. Three transgenic lines termed T580, T581 and T590, containing, respectively, the HMW-GS 1Ax1, 1Dx5 and 1Dy10 were characterized over 3 years using a range of widely-used grain and dough testing methods. The transgenic subunits 1Ax1, 1Dx5 and 1Dy10 accounted for 25.2%, 20.3% and 17.9%, respectively, of the total HMW-GS in the three transgenic lines. Although lines T581 and T590 expressed similar levels of subunits INS and 1Dy10 they had different effects on other aspects of protein composition, including changes in the ratios of glutenin/gliadin, of HMW/LMW-GS, the 1Dx2/1Dy12,the x-type/y-type HMW-GS and the proportions of high molecular mass glutenin polymers. In contrast, lines transformed to express subunits 1Ax1 and 1Dx5 showed similar changes in protein composition, with higher protein contents and decreased ratios of glutenin/gliadin and 1Dx2/1Dy12. In addition, both transgenic lines showed similar increases in the ratio of x-type/y-type subunits compared to the control line. The transgenic lines were analysed using Farinograph, Mixograph and Alveograph. This confirmed that the expression of all three subunits resulted in increased dough strength (and hence breadmaking quality) of the cultivar Anza. A beneficial effect of subunit 1Dx5 has not been reported previously, transgenic wheat lines expressing this subunit giving overstrong dough unsuitable for breadmaking. However, the expression of subunit 1Dy10 had a greater effect on breadmaking quality than subunits 1Ax1 and 1Dx5. The Farinograph parameters such as dough stability and peak time were increased by 9.2-fold and 2.4-fold, respectively, in line T590 (expressing 1Dy10) with respect to the control line. Similarly, the Mixograph mixing time was increased by four-fold and the resistance breakdown decreased by two-fold in line T590 compared with the control line. The Alveograph W value was also increased by 2.7-fold in line T590 compared to the control line. These transgenic lines are of value for studying the contribution of specific HMW-GS to wheat flour functional properties. (C) 2008 Elsevier Ltd. All rights reserved.