Post-translational cleavage of HMW-GS Dy10 allele improves the cookie-making quality in common wheat (Triticum aestivum).

A - Papers appearing in refereed journals

Wang, Y., Chen, Q., Li, Y., Guo, Z., Liu, C., Wan, Y., Hawkesford, M. J., Zhu, J., Wu, W., Wei, M., Zhao, K., Jiang, Y., Zhang, Y., Xu, Q., Kong, L., Pu, Z., Deng, M., Jiang, Q., Lan, X., Wang, J., Chen, G., Ma, J., Zheng, Y., Wei, Y. and Qi, P. 2021. Post-translational cleavage of HMW-GS Dy10 allele improves the cookie-making quality in common wheat (Triticum aestivum). Molecular Breeding. 41, p. 49. https://doi.org/10.1007/s11032-021-01238-9

AuthorsWang, Y., Chen, Q., Li, Y., Guo, Z., Liu, C., Wan, Y., Hawkesford, M. J., Zhu, J., Wu, W., Wei, M., Zhao, K., Jiang, Y., Zhang, Y., Xu, Q., Kong, L., Pu, Z., Deng, M., Jiang, Q., Lan, X., Wang, J., Chen, G., Ma, J., Zheng, Y., Wei, Y. and Qi, P.
Abstract

Wheat is a major staple food crop worldwide because of the unique properties of wheat flour. High molecular weight glutenin subunits (HMWGSs), which are among the most critical determinants of wheat flour quality, are responsible for the formation of glutenin polymeric structures via interchain disulfide bonds. We herein describe the identification of a new HMW-GS Dy10 allele (Dy10-m619SN). The amino acid substitution (serine-to-asparagine) encoded in this allele resulted in a partial post-translational cleavage that produced two new peptides. These new peptides disrupted the interactions among gluten proteins because of the associated changes to the number of available cysteine residues for interchain disulfide bonds. Consequently, Dy10-m619SN expression decreased the size of glutenin polymers and weakened glutens, which resulted in wheat dough with improved cookie-making quality, without changes to the glutenin-to-gliadin ratio. In this study, we clarified the post-translational processing of HMW-GSs and revealed a new genetic resource useful for wheat breeding.

KeywordsHMW-GS; Amino acid substitution; Polymer size; Wheat processing quality
Year of Publication2021
JournalMolecular Breeding
Journal citation41, p. 49
Digital Object Identifier (DOI)https://doi.org/10.1007/s11032-021-01238-9
Open accessPublished as non-open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDesigning Future Wheat (DFW) [ISPG]
Output statusPublished
Publication dates
Online17 Aug 2021
Publication process dates
Accepted15 Sep 2021
PublisherSpringer
ISSN1380-3743

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