Search

Some recent studies have revealed individual and the combined interactions of gluten and starch affecting dough mixing properties. However, the combined influence of high-molecular-weight glutenin subunits (HMW-GS) and starch on dough mixing and rheological properties requires elucidation. Thus four recombinant inbred lines, SS 1, SS 2, ZZ 1 and ZZ 2, were selected based on their HMW-GSs compositions. Compared to ZZ 1 and ZZ 2, both SS 1 and SS 2 carried superior HMW-GS alleles, and exhibited extended dough development and stability time, indicating their significant dough mixing characteristics. The gluten skeleton of the wheat lines SS 2 and ZZ 2 with higher B-type starch proportions exhibited fewer breakages along with the rise of dough temperature during mixing. Higher content of B-type starch strengthens interaction between starch and gluten skeleton at the dough heating stage, suggesting a specific range of B-type starch proportion can improve dough mixing characteristics. more...

Our study on six wheat genotypes has revealed strong interaction between gluten and starch to affect dough stability. To establish gluten-starch interaction and its roles in dough stability, we randomly selected 16 wheat genotypes and investigated the physicochemical properties of gluten and starch. The manner in which the starch granules occupied available space in gluten network was quantitatively analyzed using gluten lacunarity and proportion of different sized A-type and B-type starch granules. Positive correlations were found between the morphological attributes (B/A/Lacunarity, B/Lacunarity) and dough stability. The correlation coefficient between B/A/Lacunarity and dough stability was highest, followed by the percentage of unextractable polymeric protein (UPP%), B/Lacunarity and dough stability. Dough mixing properties were strongly affected by gluten-starch interactions, as indicated by novel parameters. Whereas the effect of gluten on its own did not provide any evidence to suggest its concrete role in dough mixing properties because of the various genetic backgrounds. more...

Waxy wheat variety Jinuo116 is one novel type for its special starch properties bred by Crop Research Institute of SAAS (Shandong Academy of Agricultural Sciences) and released by Shandong Province. In order to fully interpret the improvement effect of waxy cultivar Jinuo116, the main food such as dry noodles, quick-frozen noodles and steamed bread were prepared by mixing Jinuo116 flour with different fine flour and whole meal flour, and its improving adaptability was conducted. The quality stability of Jinuo116 planted in six ecological zones had been analyzed firstly, the variable coefficient of grain hardness and protein content were lower 5.0%, wet gluten content was 10.82%. For starch pasting properties, the variable coefficient of peak time was only 1.51%, other pasting properties were all lower 7.59%. For dough properties, the variable coefficient of water absorption was very low (only 0.68%), while that of stability time, weakness and Farinograph Quality Index were 22.82%, 12.80% and 17.95%, respectively. These showed that Jinuo116 had stable grain characteristics, dough rheological properties and starch gelatinization. Then the quality of noodles and steamed bread of mixing flour was identified by blending Jinuo116 flour into non-waxy wheat flour such as Jimai22, Jimai229, Jimai44 and Jizimai1, and showed that Jinuo116 flour could greatly improve the viscoelasticity and smoothness of dry noodles and quick-frozen noodles, and the appending proportions were changed based on the different gluten strength of non-waxy varieties, and the range of blending ratio was from 20% to 40%. While considering the integrated qualities of noodles, the appropriate ratio should be controlled at about 30%. Quality characteristics such as hardness, viscoelasticity, smoothness of noodles made of purple whole meal flour had been improved obviously, and the noodles had better taste quality, so the suitable proportion of flour blending was 20%. The internal structure, toughness and viscosity of steamed bread made of purple whole meal flour were improved markedly, and the best internal quality characteristics were got when the adding proportion was 20%. For its good quality properties especially the outstanding starch characteristics, Jinuo116 flour could be used as blending flour to improve the food quality made of non-waxy wheat. more...

This study characterized and evaluated a set of wheat-Aegilops comosa introgression lines, including six additions and one substitution. A total of 47 PLUG markers and a set of cytogenetic markers specific for Ae. comosa chromosomes were established after screening 526 PLUG primer pairs and performing FISH using oligonucleotides as probes. Marker analysis confirmed that these lines were wheat-Ae. comosa 2M–7M addition lines and a 6M(6A) substitution line. The molecular and cytogenetic markers developed herein could be used to trace Ae. comosa chromatin in wheat background. In order to evaluate the breeding value of the material, disease resistance tests and agronomical trait investigations were carried out on these alien chromosome introgression lines. Disease resistance tests showed that chromosomes 2M and 7M of Ae. comosa might harbor new stripe rust and powdery mildew resistance genes, respectively, therefore, they could be used as resistance sources for wheat breeding. Investigations into agronomical traits showed that all chromosomes 2M to 7M had detrimental effects on the agronomic performance of wheat, therefore, the selection of plants with relatively negative effects should be avoided when inducing wheat-A. comosa chromosome translocations using chromosome engineering procedures. more...

The 14-3-3 gene family members play key roles in various cellular processes. However, little is known about the numbers and roles of 14-3-3 genes in wheat. The aims of this study were to identify TaGF14 numbers in wheat by searching its whole genome through blast, to study the phylogenetic relationships with other plant species and to discuss the functions of TaGF14s. The results showed that common wheat harbored 20 TaGF14 genes, located on wheat chromosome groups 2, 3, 4, and 7. Out of them, eighteen TaGF14s are non-ε proteins, and two wheat TaGF14 genes, TaGF14i and TaGF14f, are ε proteins. Phylogenetic analysis indicated that these genes were divided into six clusters: cluster 1 (TaGF14d, TaGF14g, TaGF14j, TaGF14h, TaGF14c, and TaGF14n); cluster 2 (TaGF14k); cluster 3 (TaGF14b, TaGF14l, TaGF14m, and TaGF14s); cluster 4 (TaGF14a, TaGF14e, and TaGF14r); cluster 5 (TaGF14i and TaGF14f); and cluster 6 (TaGF14o, TaGF14p, TaGF14q, and TaGF14t). Tissue-specific gene expressions suggested that all TaGF14s were likely constitutively expressed, except two genes, i.e., TaGF14p and TaGF14f. And the highest amount of TaGF14 transcripts were observed in developing grains at 20 days post anthesis (DPA), especially for TaGF14j and TaGF14l. After drought stress, five genes, i.e., TaGF14c, TaGF14d, TaGF14g, TaGF14h, and TaGF14j, were up-regulated expression under drought stress for both 1 and 6 h, suggesting these genes played vital role in combating against drought stress. However, all the TaGF14s were down-regulated expression under heat stress for both 1 and 6 h, indicating TaGF14s may be negatively associated with heat stress by reducing the expression to combat heat stress or through other pathways. These results suggested that cluster 1, e.g., TaGF14j, may participate in the whole wheat developing stages, e.g., grain-filling (starch biosynthesis) and may also participate in combating against drought stress. Subsequently, a homolog of TaGF14j, TaGF14-JM22, were cloned by RACE and used to validate its function. Immunoblotting results showed that TaGF14-JM22 protein, closely related to TaGF14d, TaGF14g, and TaGF14j, can interact with AGP-L, SSI, SSII, SBEIIa, and SBEIIb in developing grains, suggesting that TaGF14s located on group 4 may be involved in starch biosynthesis. Therefore, it is possible to develop starch-rich wheat cultivars by modifying TaGF14s. more...

Aegilops mutica Boiss., a diploid species (2n = 2x = 14, TT), has been rarely studied before. In this research, a hexaploid wheat (cv. Chinese Spring)-Ae. mutica partial amphiploid and a wheat-Ae. mutica addition line were characterized by chromosome karyotyping, FISH using oligonucleotides Oligo-pTa535-1, Oligo-pSc119.2-1, and (GAA)8 as probes, and EST-based molecular markers. The results showed that the partial amphiploid strain consisted of 20 pairs of wheat chromosomes and 7 pairs of Ae. mutica chromosomes, with both wheat 7B chromosomes missing. EST-based molecular marker data suggested that the wheat-Ae. mutica addition line carries the 7T chromosome. Resistance tests indicated that both the partial amphiploid and the 7T addition line were highly resistant to powdery mildew, whereas the wheat control line Chinese Spring was highly susceptible, indicating the presence of a potentially new powdery mildew resistance gene on the Ae. mutica 7T chromosome. The karyotype, FISH patterns, and molecular markers can now be used to identify Ae. mutica chromatin in a wheat background, and the 7T addition could be used as a new powdery mildew resistance source for wheat breeding. more...

Wheat dough has been considered as a complex blend where gluten forms the continuous reticular skeleton and starch granules act as filling particles. The effect of starch on dough behaviors is not clear and the mechanism of starch affecting dough properties needs to be revealed. In this study, the micro-structure and physiochemical properties of starch from six wheat varieties (lines) with different dough properties were investigated, and the rheological properties of wheat dough were determined. Six varieties with significant different starch properties perform various dough behaviors, among which Xinmai 26 with preeminent dough quality has the highest amylose content, B-type starch granule content, short-range ordered degree and starch swelling power but lowest relative crystallinity and gelatinization enthalpy of starch. The findings indicate that starch physicochemical properties also influence the dough behaviors and provide helpful information for demonstrating the effects of starch on dough properties in the protein-starch matrix. more...

从大豆( Glycine max )中克隆了一个与抗逆相关的DREB (Dehydration Responsive Element Binding Protein) 基因 GmDREB5 。功能分析证明, GmDREB5基因能够显著提高烟草的抗旱性和耐盐性。为了筛选GmDREB5的互作蛋白, 采用酵母双杂交系统以GmDREB5蛋白73~226位氨基酸区段为诱饵筛选干旱处理的大豆cDNA文库, 发现一个互作蛋白含有保守的WD40结构域, 与棉花( Gossypium hirsutum )和水稻( Oryza sativa )的G蛋白β亚基分别具有61%和52%的同源性, 说明蛋白可能是一类新的大豆G蛋白β亚基, 将其定名为GmGβ1。将GmDREB5与GmGβ1共转化酵母菌株AH109, 转化的酵母能够在四营养缺陷型培养基上(SD/ trp- leu- his- ade-)正常生长, 而对照不能生长; 同时, 共转化的酵母能够激活 LacZ 报告基因的表达, 证明 GmGβ1 与GmDREB5之间存在相互作用。表达特性分析表明, GmGβ1 基因受干旱、低温、高盐等胁迫和激素ABA处理的诱导而表达, 证明 GmGβ1 不仅参与植物对非生物胁迫的响应, 同时参与对GmDREB5蛋白水平的调控。 more...