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Transformation of Pinb-D1x to soft wheat produces hard wheat kernel texture

文献类型： 外文期刊

作者： Ma, Xiaoling 1 ; Xue, Hui 1 ; Sun, Jiazhu 1 ; Sajjad, Muhammad 1 ; Wang, Jing 1 ; Yang, Wenlong 1 ; Li, Xin 1 ; Zhang, Ai 1 ;

作者机构： 1.Chinese Acad Sci, Innovat Acad Seed Design, Inst Genet & Dev Biol, State Key Lab Plant Cell & Chromosome Engn, 1 West Beichen Rd, Beijing 100101, Peoples R China

2.Cent South Univ Forestry & Technol, Minist Educ, Key Lab Cultivat & Protect Nonwood Forest Trees, Changsha 410001, Hunan, Peoples R China

3.Henan Agr Univ, Coll Agron, Zhengzhou, Peoples R China

4.Univ Chinese Acad Sci, Beijing 100049, Peoples R China

5.COMSATS Univ Islamabad CUI, Dept Biosci, Pk Rd, Islamabad 45550, Pakistan

6.Univ Sci & Technol Beijing, Biol & Agr Res Ctr, Beijing 100024, Peoples R China

7.Beijing Acad Agr & Forestry Sci, Inst Forestry & Pomol, Beijing 100093, Peoples R China

关键词： Pinb-D1x; Kernel hardness; Milling; Wheat

期刊名称：JOURNAL OF CEREAL SCIENCE （ 影响因子：3.616； 五年影响因子：3.891 ）

ISSN： 0733-5210

年卷期： 2020 年 91 卷

页码：

收录情况： SCI

摘要： Kernel hardness - a key quality trait of common wheat (Triticum aestivum L.) - is mainly conditioned by the Pina and Pinb genes. Mutation or deletion of Pina or Pinb increases kernel hardness, resulting in a hard wheat kernel texture. Here, Pinb-D1x gene was cloned from a hard wheat landrace Kashibaipi and transformed into a soft wheat cultivar Yangmai19 to assess its effect on kernel hardness and flour properties. PCR, RT-PCR and Western blot data confirmed the successful transformation and overexpression of Pinb-D1x gene in transgenic offsprings. The data of single kernel characterization system and scanning electron microscopy revealed that the introduction of Pinb-D1x in soft wheat increased the kernel hardness significantly and changed the internal structure of the kernel. Similarly, transgenic lines exhibited hard wheat like flour properties; flour whiteness and pasting temperature were significantly reduced in the transgenic lines, while the total protein content, damaged starch content, and compound parameter in the Mixograph tests (PT x TW value) showed a significant increase over the wildtype. The results showed that the transformation of the Pinb variants is a powerful strategy to alter the kernel hardness and flour properties in wheat breeding.

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