Elymus nutans high molecular weight glutelin subunit gene and application thereof

A glutenin subunit, high molecular weight technology, applied in the fields of application, genetic engineering, plant genetic improvement, etc., to improve the quality of wheat
CN101974539AInactive Publication Date: 2011-02-16CHINA ACAD OF SCI NORTHWEST HIGHLAND BIOLOGY INST
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
CHINA ACAD OF SCI NORTHWEST HIGHLAND BIOLOGY INST
Publication Date
2011-02-16
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention relates to an Elymus nutans high molecular weight glutelin subunit gene and an application thereof. The gene in the invention is a Sty 8.1 coding gene with a nucleotide sequence as shown in SEQ ID NO.1 or has an allelic gene which is provided with functional activity as shown in SEQ ID NO.1 in a sequence table and is formed by deletion, insertion or substitution of one or more basicgroups, or has a protein with an amino acid residue sequence as shown in SEQ ID NO.2, or has a protein which is provided with an amino acid residue sequence as shown in SEQ ID NO.2 in a sequence table, is formed by substitution, deletion or addition of one or more amino acid residues, has the same activity as the amino acid residue sequence shown in SEQ ID NO.2, and is derived from SEQ ID NO.2. The gene obtained by the invention has a secondary structure superior to that of a high-quality gene 1Dy10, and can play an important role in improvement of wheat quality.
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Description

technical field

[0001] The invention belongs to the technical field of biogenetic engineering, in particular to a high-molecular-weight glutenin subunit gene of multi-leaf old awn wheat and the application of the gene to improve wheat quality through biotechnological methods. Background technique

[0002] Wheat endosperm storage proteins can be divided into gliadins and glutenins, both of which make wheat dough extensible and elastic, and thus can be processed into various foods, among which glutenin determines the elasticity of dough Can be divided into high molecular weight glutenin subunit (HMW-GS) and low molecular weight glutenin subunit (LMW-GS) (Payne et al., 1985; Gupta and Shepherd, 1990). Although high molecular weight glutenin subunits account for only a small fraction (approximately 12%) of the total protein in wheat seeds (Halford et al., 1992), they contribute up to 70% to bread baking quality (Payne, 1987) . In common hexaploid wheat, the high molecular weig...

Claims

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