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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Influence of High-Molecular-Weight Glutenin Subunit on Components and Multiscale Structure of Gluten and Dough Quality in Soft Wheat
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Influence of High-Molecular-Weight Glutenin Subunit on Components and Multiscale Structure of Gluten and Dough Quality in Soft Wheat

机译：Influence of High-Molecular-Weight Glutenin Subunit on Components and Multiscale Structure of Gluten and Dough Quality in Soft Wheat

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摘要

A set of high-molecular-weight glutenin subunit (HMW-GS) deletion lines were used to investigate the influences of HMW-GS on wheat gluten, and dough properties were investigated using a set of HMW-GS deletion lines. Results showed that HMW-GS deletion significantly decreased the dough stability time, as well as viscoelastic moduli (G' and G"), compared with the wild type, where the deletion of x-type HMW-GSs (Axld, Bx7d, and Dyl2d) decreased more than y-type HMW-GSs (By8d and Dyl2d). The deletion of HMW-GS significantly decreased HMW-GS contents and increased a-//-gliadin contents. A proteomic study showed that the HMW-GS deletion down-regulated the HMW-GS, /3-amylase, serpins, and protein disulfide isomerase and up-regulated the LMW-GS, a//-gliadin, and a-amylase inhibitor. Meanwhile, HMW-GS deletion significantly decreased contents of ss-turn and-sheet. In addition, less energetically stable disulfide conformations (trans—gauche—gauche and trans—gauche—trans) were abundant in HMW-GS deletion lines. Furthermore, analysis of five HMW-GSs based on amino acid sequences proved that Dx2 and Bx7 had a more stable structure, followed by Axl, then Dyl2, and finally By8.

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