Effects of 1Dy12 subunit silencing on seed storage protein accumulation and flour-processing quality in a common wheat somatic variation line
文献类型： 外文期刊
作者： Chen, Haiqiang 1 ; Li, Shijin 1 ; Liu, Yongwei 2 ; Liu, Junxian 3 ; Ma, Xiaolan 1 ; Du, Lipu 1 ; Wang, Ke 1 ; Ye, Xingguo 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peoples R China
2.Hebei Acad Agr & Forestry Sci, Inst Genet & Physiol, Shijiazhuang 050051, Hebei, Peoples R China
3.Capital Normal Univ, Coll Life Sci, Beijing 100048, Peoples R China
关键词： Common wheat; HMW-GSs; 1Dy12; Gene silencing; Storage protein accumulation; Flour-processing quality
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2021 年 335 卷
页码：
收录情况： SCI
摘要： Dissecting the functions of high molecular weight glutenin subunits (HMW-GSs) is helpful for improving wheat quality via breeding. In this study, we used a wheat mutant AS273 in which HMW-GS 1Dy12 was silenced to investigate the silencing mechanism of 1Dy12 and its effects on gluten accumulation and flour-processing quality. Results suggested that the expression of 1Dy12 in AS273 was decreased by one fifth during grain development; a stop codon produced by a base mutation (C/T) led to truncated translation; the absence of 1Dy12 stimulated the accumulation of low molecular weight glutenin subunits (LMW-GSs), gliadins, and glutenin macropolymers, and was resulted in larger protein bodies; AS273 had an inferior flour-processing performance. Based on the outputs achieved in this study it is concluded that 1Dy12 makes important contributions to bread, sponge cake and biscuit-processing quality.
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