Establishment of Wheat HMW-GSs Composition Identification System by Lab-on-a-chip

• 발행기관: 한국작물학회
• 저자명: Dongjin Shin Jinkyung Cha So-Myeong Lee Jong-Hee Lee
• 간행물 정보: 『한국작물학회 학술발표대회 논문집』2021년도 춘계학술대회, 105~105쪽, 전체 1쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2021.04.15

영문 초록

HMW-GS represents approximately 10% of the total seed storage proteins and critically determines the strength and elasticity of dough with LMW-GS. x-type and y-type subunits of HMW-GS encoded in each Glu-1 locus are tightly linked. Three to five proteins of HMW-GS are translated from three Glu-1 loci due to gene silencing. 1Bx7OE encoded by Glu-B1al contributes to improving the rheological properties, such as dough strength in hard wheat. Similarly, Glu-D1d (encoding the subunit pair 1Dx5 + 1Dy10) at the Glu-D1 locus had a positive effect on the rheological properties and dough quality.