Synthesis and accumulation of glutenin subunits during grain development in bread wheat as revealed by reversed-phase ultra-performance liquid chromatography (RP-UPLC)

J. Zhou; W. Liu; C. Han; H. Cao; Y. Xu; W. Zhang; Y. Yan

doi:10.1556/0806.44.2016.023

Cereal Research Communications

Volume/Issue:: Volume 44: Issue 3

Synthesis and accumulation of glutenin subunits during grain development in bread wheat as revealed by reversed-phase ultra-performance liquid chromatography (RP-UPLC)

Authors:

J. Zhou

J. Zhou Capital Normal University, Beijing 100048, China

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W. Liu

W. Liu Capital Normal University, Beijing 100048, China

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C. Han

C. Han Capital Normal University, Beijing 100048, China

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H. Cao

H. Cao Capital Normal University, Beijing 100048, China

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Y. Xu

Y. Xu Hubei Collaborative Innovation Center for Grain Industry, 434025 Jingzhou, China

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W. Zhang

W. Zhang Hubei Collaborative Innovation Center for Grain Industry, 434025 Jingzhou, China

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, and

Y. Yan

Y. Yan Capital Normal University, Beijing 100048, China
Hubei Collaborative Innovation Center for Grain Industry, 434025 Jingzhou, China

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Pages:: 461–471

Online Publication Date:: Sep 2016

Publication Date:: 01 Sep 2016

Article Category:: Research Article

DOI:: https://doi.org/10.1556/0806.44.2016.023

Keywords:: wheat; glutenins; accumulation; RP-UPLC

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Wheat glutenins containing high and low molecular weight glutenin subunits (HMW-GS and LMW-GS) are the major determinants of wheat gluten quality. In this study, the recently developed reversed-phase ultra-performance liquid chromatography (RP-UPLC) was used to study the synthesis and accumulation patterns of glutenins during grain development of four Chinese bread wheat cultivars with different gluten quality. Developing grains were collected based on thermal times from 150 °Cd to 750 °Cd at 100 °Cd intervals, and the content of glutenin subunits and their accumulation patterns were determined by RP-UPLC as well as sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The results showed that HMW-GS and LMW-GS synthesis were initiated currently at 250 °Cd and they displayed a gradually upregulated expression. All the HMW-GS can be detected at 250 °Cd, earlier than LMW-GS. Different glutenin subunits and genotypes showed clear accumulation diversity during grain development. Particularly, 1Dx5 + 1Dy10 in the cultivar Gaocheng 8901 and Zhongyou 9507 with superior dough properties were accumulated faster at early stages than 1Dx2 + 1Dy12 in Jingdong 8 and Zhengmai 9023 with poor dough quality, suggesting that faster accumulation rate of glutenin proteins at the early stages of grain development may contribute to the formation of superior gluten structure and dough quality.

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Cereal Research Communications A Quarterly of the Cereal Research Non-Profit Ltd. Company

Print ISSN:: 0133-3720

Online ISSN:: 1788-9170

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Cereal Research Communications
Language	English
Size	A4
Year of Foundation	1973
Volumes per Year	1
Issues per Year	4
Founder	Akadémiai Kiadó
Founder's Address	H-1117 Budapest, Hungary 1516 Budapest, PO Box 245
Publisher	Akadémiai Kiadó Springer Nature Switzerland AG
Publisher's Address	H-1117 Budapest, Hungary 1516 Budapest, PO Box 245. CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible Publisher	Chief Executive Officer, Akadémiai Kiadó
ISSN	0133-3720 (Print)
ISSN	1788-9170 (Online)