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

A glutenin and high-molecular-weight technology, applied in genetic engineering, plant genetic improvement, microbial-based methods, etc., can solve problems such as poor baking quality and lack of

Inactive Publication Date: 2010-08-11
CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0091] W958 with gene 1Dx 5' (encoding subunit 5') compared with wheat W168 with gene 1Dx 5 (encoding subunit 5), W958 wet gluten content was 39.3%, W168 wet gluten content was 26.1%, with gene The wet gluten content of wheat W958 with 1Dx5' was 50.6% higher than that of wheat W168 with gene 1Dx5.

Embodiment 2

[0093] W958 with gene 1Dx 5' compared with wheat variety Chuanmai 107 with gene 1Dx 5, the wet gluten content of W958 was 39.6%, and the wet gluten content of Chuanmai 107 was 31.2%, wheat W958 with gene 1Dx 5' was higher than that with The wet gluten content of the wheat Chuanmai 107 with gene 1Dx 5 increased by 26.9%.

Embodiment 3

[0095] Compared with wheat W958 with gene 1Dx 5' and wheat W168 with gene 1Dx 5, the Zeleny sedimentation value of W958 was 40.5ml, and the Zeleny sedimentation value of W168 was 27.4ml, the former increased by 47.8%.

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N15/29C07K14/415C12N15/10C12N15/70C12R1/19
Inventor 王涛徐智斌冯波吴宁
Owner CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
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