Xin Gao, Tianhong Liu, Jing Yu, Liqun Li, Yi Feng, Xuejun Li.Influence of high-molecular-weight glutenin subunit composition at Glu-B1 locus on secondary and micro structures of gluten in wheat (Triticum aestivum L.).

Influence of high-molecular-weight glutenin subunit composition at Glu-B1 locus on secondary and micro structures of gluten in wheat (Triticum aestivum L.).

Xin Gao, Tianhong Liu, Jing Yu, Liqun Li, Yi Feng, Xuejun Li.

Food Chemistry

DOI:10.1016/j.foodchem.2015.11.085

Abstract:  Glutenin is one of the critical gluten proteins that affect the processing quality of wheat dough. Highmolecular-weight glutenin subunits (HMW-GS) affect rheological behavior of wheat dough. This research demonstrated the effects of four variations of HMW-GS composition at the Glu-B1 locus on secondary and micro structures of gluten and rheological properties of wheat dough, using the bread wheat Xinong 1330 and its three near-isogenic lines (NILs). Results indicated that the Amide I bands of the four wheat lines shifted slightly, but the secondary structure, such as content of a-helices, b-sheets, disulfide bands, tryptophan bands and tyrosine bands, differed significantly among the four NILs. The micro structure of gluten in NIL 2 (Bx14 + By15) and NIL 3 (Bx17 + By18) showed more cross linkage, with two contrasting patterns. Correlation analysis demonstrated that the content of b-sheets and disulfide bonds has a significant relationship with dough stability, which suggests that the secondary structures could be used as predictors of wheat quality.