Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality.

ABSTRACT:

Background

High-molecular-weight glutenin subunits (HMW-GS) play important roles in the elasticity of dough made from wheat. The HMW-GS null line is useful for studying the contribution of HMW-GS to the end-use quality of wheat.

Methods

In a previous work, we cloned the Glu-1E^bx gene from Thinopyrum bessarabicum and introduced it into the wheat cultivar, Bobwhite. In addition to lines expressing the Glu-1E^bx gene, we also obtained a transgenic line (LH-11) with all the HMW-GS genes silenced. The HMW-GS deletion was stably inherited as a dominant and conformed to Mendel's laws. Expression levels of HMW-GS were determined by RT-PCR and epigenetic changes in methylation patterns and small RNAs were analyzed. Glutenins and gliadins were separated and quanti

SUBMITTER: Zhang Y 

PROVIDER: S-EPMC6276161 | biostudies-literature | 2018 Dec

REPOSITORIES: biostudies-literature