Xuejun Li, Tianhong Liu, Lijun Song, Heng Zhang, Liqun Li, Xin Gao.Influence of High-Molecular-Weight Glutenin Subunit Composition at Glu-A1 and Glu-D1 Loci on Secondary and Micro Structures of Gluten in Wheat (Triticum Aestivum L.)

Influence of High-Molecular-Weight Glutenin Subunit Composition atGlu-A1 and Glu-D1 Loci on Secondary and Micro Structures of Glutenin Wheat (Triticum Aestivum L.)

Xuejun Li, Tianhong Liu, Lijun Song, Heng Zhang, Liqun Li, Xin Gao.

Food Chemistry

DOI: 10.1016/j.foodchem.2016.07.043

Abstract:As one of critical gluten proteins, high-molecular-weight glutenin subunits (HMW-GS) mainly affect the rheological behaviour of wheat dough. The influence of HMW-GS variations at the Glu-A1 and Glu-D1 loci on both secondary and micro structures of gluten and rheological properties of wheat dough was investigated in this study. Results showed that the Amide I bands of the three near-isogenic lines (NILs) shifted slightly, but the secondary structures differed significantly. The micro structure of gluten in NIL 4 (Ax null) showed bigger apertures and less connection, compared to that in Xinong 1330 (Ax1). The micro structure of gluten in NIL 5 (Dx5 + Dy10) showed more compact than that in Xinong 1330 (Dx2 + Dy12). Correlation analysis demonstrated that the content of b-sheets and disulfide bonds in gluten has a significant relationship with dough properties. The secondary structures of native gluten are suggested to be used as predictors of wheat quality.