小麦高分子量谷蛋白Dy10亚基对面团特性和面制品品质的影响

doi:10.1016/j.jia.2022.08.041

Journal of Integrative Agriculture ›› 2023, Vol. 22 ›› Issue (6): 1609-1617.DOI: 10.1016/j.jia.2022.08.041

小麦高分子量谷蛋白Dy10亚基对面团特性和面制品品质的影响

收稿日期:2022-04-11 修回日期:2022-08-01 接受日期:2022-07-07 出版日期:2023-06-20 发布日期:2022-07-07

Effect of high-molecular-weight glutenin subunit Dy10 on wheat dough properties and end-use quality

WANG Yan¹^*, GUO Zhen-ru^1*, CHEN Qing², LI Yang², ZHAO Kan², WAN Yong-fang³, Malcolm J. HAWKESFORD³, JIANG Yun-feng², KONG Li², PU Zhi-en², DENG Mei², JIANG Qian-tao², LAN Xiu-jin², WANG Ji-rui¹, CHEN Guo-yue¹, MA Jian¹, ZHENG You-liang^1#, WEI Yu-ming¹, QI Peng-fei^1#

¹ State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu 611130, P.R.China
² Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, P.R.China
³ Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK

Received:2022-04-11 Revised:2022-08-01 Accepted:2022-07-07 Online:2023-06-20 Published:2022-07-07
About author:WANG Yan, E-mail:b20170916@stu.sicau.edu.cn;#Correspondence QI Peng-fei, Tel: +86-28-82650337, E-mail:pengfeiqi@hotmail.com; ZHENG You-liang, Tel: +86-28-82650337, E-mail: ylzheng@sicau.edu.cn * These authors contributed equally to this study.
Supported by:
This research was supported by the National Natural Science Foundation of China (31971939, 32072054, and 31901961), the Science and Technology Department of Sichuan Province, China (2019YFH0066 and 2020YFH0150), and the Designing Future Wheat Strategic Program of the UK (BB/P016855/1).

摘要/Abstract

摘要： 高分子量谷蛋白（HMW-GS）是决定小麦加工品质的关键种子储藏蛋白类型。Dx5+Dy10是公认的优质HMW-GS组合，但Dy10亚基对加工品质的作用尚不清楚。本研究利用一份Dy10缺失突变体（含Dy10-null等位变异）和体外添加Dy10蛋白的方法研究了Dy10亚基的加工品质效应。Dy10-null等位变异可正常转录，但不表达蛋白。构建近等基因系，发现Dy10-null等位变异显著降低面筋指数、Zeleny沉降值、形成时间和稳定时间，弱化面团强度；降低HMW-GS含量，提高醇溶蛋白含量，降低谷醇比，提升饼干品质。体外添加纯化的Dy10蛋白，发现Dy10对饼干品质有负作用。综上，Dy10亚基与小麦面团强度密切相关，Dy10-null等位变异对弱筋小麦育种具有价值。

Abstract: High-molecular-weight glutenin subunits (HMW-GSs) are the most critical grain storage proteins that determine the unique processing qualities of wheat. Although it is a part of the superior HMW-GS pair (Dx5+Dy10), the contribution of the Dy10 subunit to wheat processing quality remains unclear. In this study, we elucidated the effect of Dy10 on wheat processing quality by generating and analyzing a deletion mutant (with the Dy10-null allele), and by elucidating the changes to wheat flour following the incorporation of purified Dy10. The Dy10-null allele was transcribed normally, but the Dy10 subunit was lacking. These findings implied that the Dy10-null allele reduced the glutenin:gliadin ratio and negatively affected dough strength (i.e., Zeleny sedimentation value, gluten index, and dough development and stability times) and the bread-making quality; however, it positively affected the biscuit-making quality. The incorporation of various amounts of purified Dy10 into wheat flour had a detrimental effect on biscuit-making quality. The results of this study demonstrate that the Dy10 subunit is essential for maintaining wheat dough strength. Furthermore, the Dy10-null allele may be exploited by soft wheat breeding programs.

Key words: HMW-GS , nonsense mutation , Dy10-null allele , end-use quality

WANG Yan, GUO Zhen-ru, CHEN Qing, LI Yang, ZHAO Kan, WAN Yong-fang, Malcolm J. HAWKESFORD, JIANG Yun-feng, KONG Li, PU Zhi-en, DENG Mei, JIANG Qian-tao, LAN Xiu-jin, WANG Ji-rui, CHEN Guo-yue, MA Jian, ZHENG You-liang, WEI Yu-ming, QI Peng-fei. 小麦高分子量谷蛋白Dy10亚基对面团特性和面制品品质的影响[J]. Journal of Integrative Agriculture, 2023, 22(6): 1609-1617.

WANG Yan, GUO Zhen-ru, CHEN Qing, LI Yang, ZHAO Kan, WAN Yong-fang, Malcolm J. HAWKESFORD, JIANG Yun-feng, KONG Li, PU Zhi-en, DENG Mei, JIANG Qian-tao, LAN Xiu-jin, WANG Ji-rui, CHEN Guo-yue, MA Jian, ZHENG You-liang, WEI Yu-ming, QI Peng-fei. Effect of high-molecular-weight glutenin subunit Dy10 on wheat dough properties and end-use quality[J]. Journal of Integrative Agriculture, 2023, 22(6): 1609-1617.

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小麦高分子量谷蛋白Dy10亚基对面团特性和面制品品质的影响

Effect of high-molecular-weight glutenin subunit Dy10 on wheat dough properties and end-use quality

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