밀의 고분자 글루테닌 단백질

• 영문명: High Molecular Weight Glutenin Subunit in Common Wheat (Triticum aestivum L.)
• 발행기관: 한국육종학회
• 저자명: 이종열(Jong-Yeol Lee) 김영태(Yeong-Tae Kim) 강천식(Chon-Sik Kang) 임선형(Sun-Hyung Lim) 하선화(Sun-Hwa Ha) 안상낙(Sang-Nag Ahn) 김영미(Young-Mi Kim)
• 간행물 정보: 『한국육종학회지』Vol.43 No.5, 479~489쪽, 전체 11쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2011.10.30

영문 초록

Gluten is the main functional component of wheat, and is the main source of the viscoelastic properties in a dough. One of the gluten group is glutenin, which is composed of high molecular weight (HMW) and low molecular weight (LMW) subunits. The HMW glutenin subunits (HMW-GS) have been shown to play a crucial role in determining the processing properties of the grain. They are encoded by the Glu-1 loci located on the long arms of homeologous group one chromosomes, with each locus comprising two genes encoding x- and y-type subunits. The presence of certain HMW subunits is positively correlated with good bread-making quality. The highly conserved N- and C- terminal contaning cystein residues which form interand intra-chain disulphide bonds. This inter chain disulphide bonds stabilize the glutenin polymers. In contrast, the repetitive domains that comprise the central part of the HMW-GS are responsible for the elastic properties due to extensive arrays of interchain hydrogen bonds. In this review, we discuss HMW-GS, HMW-GS structure and gluten elasticity, relationship between HMW-GS and bread wheat quality and genetic engineering of the HMW-GS.

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키워드

Gluten HMW-GS Wheat quality