밀 유전자원의 단백질 특성 분석 및 글루텐 단백질 조성 평가

• 영문명: Analysis of Protein Properties and Gluten Protein Composition Evaluation of Wheat Genetic Resources
• 발행기관: 한국육종학회
• 저자명: 이명희 최창현 김경훈 손재한 박진희 이고은 최준용 강천식 손지영 고종민 김경민
• 간행물 정보: 『한국육종학회지』Vol.54 No.4, 245~259쪽, 전체 15쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2022.12.01

영문 초록

Gluten proteins in wheat grains are generally considered one of the most important factors in determining dough properties and bread quality. In this study, wheat protein quality characteristics were investigated in 607 varieties collected from seven countries grown in a South Korean wheat breeding field for two years. The average protein content was 12.2±1.86%, and the sodium dodecyl sulfate-sediment volume (SDSS) was 46.9±8.39 mL. HI-LINE had the highest protein content (18.3±0.35%) and SDSS (76.7±1.98 mL), while both NE 84557 and Iksan 374 showed small deviations in protein content and SDSS. Protein content and SDSS values were higher in Ax2*+By8 and By9+Dy10 combinations at Glu-A, Glu-B1, and Glu-D1 loci of high molecular weight gluten subunit (HMW-GS) than in other combinations. However, no difference in Glu-A3 and Glu-B3 loci in LMW-GS was observed. Furthermore, in HMW-GS, the composition of Glu-D1 Dy10 and Dy12 had a greater effect on protein quality than Glu-B1 By8 and By9 when the allele of Glu-A1 had Ax2*. Significant differences were found between Dy10 and Dy12 genes of the HMW-GS Glu-D1 and between protein content and SDSS, but not among others. These results suggest that Glu-D1 is extremely important for improving protein quality in HMW-GSs. As a result of this study, HMW-GS allele selection using functional markers, protein content, and SDSS investigation are expected to enable the development of varieties with high protein quality that are stable amid various environmental changes.

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키워드

HMW-GS LMW-GS SDS-sedimentation volume PCR marker protein content