Overexpression of avenin-like b proteins in bread wheat (Triticum aestivum L.) improves dough mixing properties by their incorporation into glutenin polymers

Avenin-like b proteins are a small family of wheat storage proteins, each containing 18 or 19 cysteine residues. The role of these proteins, with high numbers of cysteine residues, in determining the functional properties of wheat flour is unclear. In the present study, two transgenic lines of the b...

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Bibliographic Details
Published in:PloS one 2013-07, Vol.8 (7), p.e66758-e66758
Main Authors: Ma, Fengyun, Li, Miao, Li, Tingting, Liu, Wei, Liu, Yunyi, Li, Yin, Hu, Wei, Zheng, Qian, Wang, Yaqiong, Li, Kexiu, Chang, Junli, Chen, Mingjie, Yang, Guangxiao, Wang, Yuesheng, He, Guangyuan
Format: Article
Language:English
Subjects:
Agriculture
Biology
Biophysics
Bonding strength
Bread
Bread - analysis
Chemical bonds
Commercial space ventures
Cysteine
Dough
Education
Elasticity
Flour - analysis
Gene Expression
Genetic aspects
Genetic engineering
Gluten
Glutenin
Glutens - chemistry
Humans
International cooperation
Laboratories
Life sciences
Molecular weight
Physiological aspects
Plants, Genetically Modified
Polymers
Prolamins - chemistry
Prolamins - genetics
Properties (attributes)
Proteins
Quality
Residues
Rocket launches
Satellites
Sedimentation
Sedimentation & deposition
Sodium
Sodium dodecyl sulfate
Sodium lauryl sulfate
Storage proteins
Transgenic
Triticum - chemistry
Triticum - genetics
Triticum aestivum
Wheat
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Summary:Avenin-like b proteins are a small family of wheat storage proteins, each containing 18 or 19 cysteine residues. The role of these proteins, with high numbers of cysteine residues, in determining the functional properties of wheat flour is unclear. In the present study, two transgenic lines of the bread wheat overexpressing avenin-like b gene were generated to investigate the effects of Avenin-like b proteins on dough mixing properties. Sodium dodecyl sulfate sedimentation (SDSS) test and Mixograph analysis of these lines demonstrated that overexpression of Avenin-like b proteins in both transgenic wheat lines significantly increased SDSS volume and improved dough elasticity, mixing tolerance and resistance to extension. These changes were associated with the increased proportion of polymeric proteins due to the incorporation of overexpressed Avenin-like b proteins into the glutenin polymers. The results of this study were critical to confirm the hypothesis that Avenin-like b proteins could be integrated into glutenin polymers by inter-chain disulphide bonds, which could help understand the mechanism behind strengthening wheat dough strength.
ISSN:1932-6203
1932-6203
DOI:10.1371/journal.pone.0066758