밀의 저분자 글루테닌 서브유닛 단백질

• 영문명: Low-molecular-weight Glutenin Subunits in Common Wheat (Triticum aestivum L.)
• 발행기관: 한국육종학회
• 저자명: 이종열(Jong-Yeol Lee) 범혜랑(Hye-Rang Beom) 김영태(Yeong-Tae Kim) 임선형(Sun-Hyung Lim) 윤웅한(Ung-Han Yoon) 김창국(Chang-Kug Kim) 설영주(Young-Joo Seol) 이창훈(Chang-Hoon Lee) 이혜정(Hye-Jung Lee) 김영미(Young-Mi Kim)
• 간행물 정보: 『한국육종학회지』Vol.46 No.4, 342~352쪽, 전체 11쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2014.12.30

영문 초록

Low-molecular-weight glutenin subunits (LMW-GS) play a crucial role in the processing quality of wheat flour. They are encoded multi gene family located at the Glu-A3, Glu-B3 and Glu-D3 on the short arm of chromosome 1A, 1B and 1D respectively. Typical LMW-GSs are composed of three parts including a short N-terminal domain, a relatively short repetitive domain and a C-terminal domain. Further, typical LMW-GS sequences are divided into LMW-s, LMW-m and LMW-i types, on the basis of the first amino acid of the mature proteins (serine, methionine and isoleucine, respectively). Although it is known that the allelic variation of LMW-GSs affect the properties of dough, it is still not clear which LMW-GSs confer better bread-making quality because of the larger number of expressed subunits and their overlapping mobility with abundant gliadin proteins. Therefore, it is important to characterize LMW-GS genes and develop functional markers to identify different LMW-GS alleles for application in wheat breeding. In this review, we discuss the various aspects of LMW-GS, including their structural characteristics, the development of marker, relationship between LMW-GSs and bread wheat quality, and genetic engineering of the LMW-GSs.

목차

서 언

밀 LMW-GS의 형질전환 연구

결 론

REFERENCES

키워드

Gluten LMW-GS Wheat quality