Wheat high-quality high-molecular weight glutenin subunit gene and expressed protein thereof

Abstract

The invention discloses a wheat high-quality high-molecular weight glutenin subunit gene and an expressed protein thereof. The sequence of the wheat high-quality high-molecular weight glutenin subunit gene is shown as SEQ ID NO:1. The amino acid sequence expressed by the wheat high-quality high-molecular weight glutenin subunit gene is shown as SEQ ID NO:2. Under the condition of the similar genetic background, major indicators of flour processing quality, such as wet gluten content, Zeleny, farinograph paste formation time, stabilization time and the like of wheat with 5'ylidene (1D*5'gene encode) of the invention are obviously more excellent than wheat with 5 ylidene, therefore, we think that the contribution of the wheat high-quality high-molecular weight glutenin subunit gene 5' to processing quality of the wheat flour is far superior to ylidene 5, and the coded gene 1D*5' has important utility value and development potential on the improvement of the processing quality of wheat variety.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a wheat high-quality high-molecular-weight glutenin subunit gene and its expressed protein. Background technique [0002] Wheat is the world's largest food crop, and wheat high molecular weight glutenin subunits are important factors that directly affect wheat quality. The type and quantity of wheat high-molecular-weight-glutenin subunit (HMW-GS) are directly related to the elasticity and strength of gluten, and play an important role in the baking quality of flour. Payne et al. (1984) found that HMW-GS, which only accounts for 10% of the total gluten, determines 43% of the baking quality of bread, and together with the total amount of protein, it determines about 68% of the variance of bread processing quality. The Glu-1 complex gene loci (Glu-A1, Glu-B1, Glu-D1) encoding HMW-GS in the wheat genome and the HMW-GS encoded by different alleles have different contributions...

AI Technical Summary

Problems solved by technology

[0003] However, the baking quality of wheat flour in my country is generally poor at present, which is related to the lack of high-quality HMW-GS in our country. It is of great significance for cultivating new varieties of high-quality wheat to study and explore the molecular mechanism of high-quality