Please wait a minute...
Journal of Integrative Agriculture  2023, Vol. 22 Issue (6): 1609-1617    DOI: 10.1016/j.jia.2022.08.041
Crop Science Advanced Online Publication | Current Issue | Archive | Adv Search |
Effect of high-molecular-weight glutenin subunit Dy10 on wheat dough properties and end-use quality

WANG Yan1*, GUO Zhen-ru1*, 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-liang1#, WEI Yu-ming1, QI Peng-fei1#

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

Download:  PDF in ScienceDirect  
Export:  BibTeX | EndNote (RIS)      
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.
Keywords:  HMW-GS        nonsense mutation        Dy10-null allele        end-use quality  
Received: 11 April 2022   Online: 01 August 2022   Accepted: 07 July 2022
Fund: 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).
About author:  WANG Yan,;#Correspondence QI Peng-fei, Tel: +86-28-82650337,; ZHENG You-liang, Tel: +86-28-82650337, E-mail: * These authors contributed equally to this study.

Cite this article: 

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. 2023. Effect of high-molecular-weight glutenin subunit Dy10 on wheat dough properties and end-use quality. Journal of Integrative Agriculture, 22(6): 1609-1617.

AACC (American Association of Cereal Chemists) International. 2010. Approved Methods of the American Association of Cereal Chemists. 10th ed. The Association, St. Paul, MN.

Anderson O D, Bekes F. 2011. Incorporation of high-molecular-weight glutenin subunits into doughs using 2 gram mixograph and extensigraphs. Journal of Cereal Science, 54, 288–295.

Barak S, Mudgil D, Khatkar B S. 2015. Biochemical and functional properties of wheat gliadins: Review. Critical Reviews in Food Science and Nutrition, 55, 357–368.

Bekes F R, Gras P W, Gupta R B. 1994. Mixing properties as a measure of reversible reduction and oxidation of doughs. Cereal Chemistry, 71, 44–50.

Bekes F R, Gras P W. 1999. In vitro studies on gluten protein functionality. Cereal Foods World, 44, 580–586.

Blechl A, Lin J, Nguyen S, Chan R, Anderson O D, Dupont F M. 2007. Transgenic wheats with elevated levels of Dx5 and/or Dy10 high-molecular-weight glutenin subunits yield doughs with increased mixing strength and tolerance. Journal of Cereal Science, 45, 172–183.

De Bustos A, Rubio P, Jouve N. 2000. Molecular characterisation of the inactive allele of the gene Glu-A1 and the development of a set of AS-PCR markers for HMW glutenins of wheat. Theoretical & Applied Genetics100, 1085–1094.

Chen H, Li S, Liu Y, Liu J, Ma X, Du L, Wang K, Ye X. 2021. Effects of 1Dy12 subunit silencing on seed storage protein accumulation and flour-processing quality in a common wheat somatic variation line. Food Chemistry, 335, 127663.

Dai S F, Chen H X, Li, H Y, Yang W J, Zhai Z, Liu Q Y, Li J, Yan Z H. 2022. Variations in the quality parameters and gluten proteins in synthetic hexaploid wheats solely expressing the Glu-D1 locus. Journal of Integrative Agriculture21, 1877–1885.

Denery-Papini S, Popineau Y, Quillien L, Van Pegenmortel M H V. 1996. Specificity of antisera raised against synthetic peptide fragments of high Mr glutenin subunits. Journal of Cereal Science, 23, 133–144.

Jiang P H, Xue J S, Duan L, Gu Y S, Mu J Y, Han S C, Chen L, Li Y X, Ma, W J, Yan Y M, Li X H. 2019. Effects of high-molecular-weight glutenin subunit combination in common wheat on the quality of crumb structure. Journal of the Science of Food and Agriculture, 99, 1501–1508.

Kim Y, Schumaker K S, Zhu J. 2006. EMS mutagenesis of Arabidopsis seeds. Methods in Molecular Biology, 323, 101–103.

Kuragano T, Kimura H, Wada Y. 1991. Effects of gliadin and glutein on physical properties of cookies. The Japan Society of Home Economics, 42, 45–52.

Lafiandra D, Kasarda D. 1985. One- and two-dimensional (two-pH) polyacrylamide gel electrophoresis in a single gel: separation of wheat proteins. Cereal Chemistry, 62, 314–319.

León E, Marín S, Giménez M J, Piston F, Rodríguez-Quijano M, Shewry P R, Barro F. 2009. Mixing properties and dough functionality of transgenic lines of a commercial wheat cultivar expressing the 1Ax1, 1Dx5 and 1Dy10 HMW glutenin subunit genes. Journal of Cereal Science, 49, 148–156.

Liu D T, Zhang X, Jiang, W, Li M, Wu X J, Gao D R, Bie T D, Lu C B. 2022. Influence of high-molecular-weight glutenin subunit deletions at the Glu-A1 and Glu-D1 loci on protein body development, protein components and dough properties of wheat (Triticum aestivum L.). Journal of Integrative Agriculture, 21, 1867–1876.

Oliver J R, Allen H M. 1992. The prediction of bread baking performance using the farinograph and extensograph. Journal of Cereal Science, 1, 79–89.

Payne P I, Holt L M, Law C N. 1982. Structural and genetical studies on the high-molecular-weight subunits of wheat glutenin - Part 3. Telocentric mapping of the subunit genes on the long arms of the homoeologous Group 1 chromosomes. Theoretical & Applied Genetics63, 129–138.

Qi P F , Wei Y M, Chen Q, Ouellet T, Ai J, Chen G Y, Li W, Zheng Y L. 2011. Identification of novel α-gliadin genes. Genome, 54, 244–252.

Rustgi S, Shewry P R, Brouns F, Deleu L J, Delcour J A. 2019. Wheat seed proteins: Factors influencing their content, composition, and technological properties, and strategies to reduce adverse reactions. Comprehensive Reviews in Food Science and Food Safety, 18, 1751–1769.

Scossa F, Laudencia-Chingcuanco D, Anderson O D, Vensel W H, Lafiandra D, D’Ovidio R, Professor S M. 2008. Comparative proteomic and transcriptional profiling of a bread wheat cultivar and its derived transgenic line overexpressing a low molecular weight glutenin subunit gene in the endosperm. Proteomics8, 2948–2966.

Shewry P R, Halford N G. 2002. Cereal seed storage proteins: Structures, properties and role in grain utilization. Journal of Experimental Botany, 53, 947–958.

Shewry P R, Halford N G, Tatham A S, Popineau Y, Lafiandra D, Belton P S. 2003. The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties. Advances in Food and Nutrition Research, 45, 219–302.

Sijen T, Vijn I, Rebocho A, Van Blokland R, Roelofs D, Mol J N M, Kooter J M. 2001. Transcriptional and posttranscriptional gene silencing are mechanistically related. Current Biology, 11, 436–440.

Uthayakumaran S, Stoddard F L, Gras P W, Bekes F. 2000. Effects of incorporated glutenins on functional properties of wheat dough. Cereal Chemistry, 77, 737–743.

Wang Y, Chen Q, Li Y, Guo Z R, Liu C H, Wan Y F, Hawkesford M, Zhu J, Wu W, Wei M Q, Zhao K, Jiang Y F, Zhang Y Z, Xu Q, Kong L, Pu Z E, Deng M, Jiang Q T, Lan X J, Wang J R, et al. 2021a. Post-translational cleavage of HMW-GS Dy10 allele improves the cookie-making quality in common wheat (Triticum aestivum). Molecular Breeding, 41, 49.

Wang Y, Shewry P R, Hawkesford M J, Qi P F, Wan Y F. 2021b. High molecular weight glutenin subunit (HMW-GS) 1Dx5 is concentrated in small protein bodies when overexpressed in wheat starchy endosperm. Journal of Cereal Science, 101, 103291.

Wieser H. 2007. Chemistry of gluten proteins. Food Microbiology, 24, 115–119.

Wu R, Gao D R, Bie T D, Zhang X, Zhao Y, Cheng S H. 2010. Genetic analysis and quality effects of 1Dx5 subunit silent in transgenic wheat. Journal of Triticeae Crops, 30, 991–996.

Zhang P P, Ma H X, Yao J B, Zhou M P, Zhang P. 2016. Effect of HMW-GS deletion on processing quality of soft wheat Ningmai 9. Acta Agronomica Sinica42, 633–640.

Zhang X, Zhang B Q, Wu H Y, Lu C B, LÜ G F, Liu D T, Li M, Jiang W, Song G H, Gao D R. 2018. Effect of high-molecular-weight glutenin subunit deletion on soft wheat quality properties and sugar-snap cookie quality estimated through near-isogenic lines. Journal of Integrative Agriculture, 17, 1066–1073.

Zheng T, Qi P F, Cao Y L, Han Y N, Ma H L, Guo Z R, Wang Y, Qiao Y Y, Hua S Y, Yu H Y, Wang J P, Zhu J, Zhou C Y, Zhang Y Z, Chen Q, Kong L, Wang J R, Jiang Q T, Yan Z H, Lan X J, et al. 2018. Mechanisms of wheat (Triticum aestivum) grain storage proteins in response to nitrogen application and its impacts on processing quality. Scientific Reports8, 11928.

[1] JIANG Yun, WANG De-li, HAO Ming, ZHANG Jie, LIU Deng-cai.

Development and characterization of wheat–Aegilops kotschyi 1Uk(1A) substitution line with positive dough quality parameters [J]. >Journal of Integrative Agriculture, 2023, 22(4): 999-1008.

[2] LIU Da-tong, ZHANG Xiao, JIANG Wei, LI Man, WU Xu-jiang, GAO De-rong, BIE Tong-de, LU Cheng-bin. Influence of high-molecular-weight glutenin subunit deletions at the Glu-A1 and Glu-D1 loci on protein body development, protein components and dough properties of wheat (Triticum aestivum L.)[J]. >Journal of Integrative Agriculture, 2022, 21(7): 1867-1876.
[3] ZHANG Xiao, ZHANG Bo-qiao, WU Hong-ya, LU Cheng-bin, Lü Guo-feng, LIU Da-tong, LI Man,. Effect of high-molecular-weight glutenin subunit deletion on soft wheat quality properties and sugar-snap cookie quality estimated through near-isogenic lines[J]. >Journal of Integrative Agriculture, 2018, 17(05): 1066-1073.
[4] ZHAO Pei, WANG Ke, LIN Zhi-shan, LIU Hui-yun, LI Xin, DU Li-pu, YAN Yue-ming, YE Xing-guo. A genetic evidence of chromosomal fragment from bridge parent existing in substitution lines between two common wheat varieties[J]. >Journal of Integrative Agriculture, 2016, 15(1): 10-17.
No Suggested Reading articles found!