1,178
Views
1
CrossRef citations to date
0
Altmetric
Articles

Molecular characterization and functional properties of avenin-like b gene TuALPb7As in Triticum urartu

, , , , ORCID Icon, , , , & show all
Pages 268-274 | Received 25 Sep 2020, Accepted 20 Dec 2020, Published online: 07 Jan 2021

References

  • Kan Y, Wan Y, Beaudoin F, et al. Transcriptome analysis reveals differentially expressed storage protein transcripts in seeds of Aegilops and wheat. J Cereal Sci. 2006;44(1):75–85.
  • Chen P, Wang C, Li K, et al. Cloning, expression and characterization of novel avenin-like genes in wheat and related species. J Cereal Sci. 2008;48(3):734–740.
  • Chen XY, Cao XY, Zhang YJ, et al. Genetic characterization of cysteine-rich type-b avenin-like protein coding genes in common wheat. Sci Rep. 2016; 6:30692
  • De Caro S, Ferranti P, Addeo F, et al. Isolation and characterization of Avenin-like protein type-B from durum wheat. J Cereal Sci. 2010;52(3):426–431.,
  • Ma F, Li M, Yu L, et al. Transformation of common wheat (Triticum aestivum L.) with avenin-like b gene improves flour mixing properties. Mol Breed. 2013; 32:853–865.
  • Zhang YJ, Hu X, Islam S, She MY, et al. New insights into the evolution of wheat avenin-like proteins in wild emmer wheat (Triticum dicoccoides). Proc Natl Acad Sci U S A. 2018;115(52):13312–13317.
  • Zhang YJ, Hu X, Juhasz A, et al. Characterising avenin-like proteins (ALPs) from albumin/globulin fraction of wheat grains by RP-HPLC, SDS-PAGE, and MS/MS peptides sequencing. BMC Plant Biol. 2020;20(1):45
  • Cao D, Wang HX, Zhang B, Liu BL, et al. Genetic diversity of avenin-like b genes in Aegilops tauschii Coss. Genetica. 2018;146(1):45–51.
  • Blechl A, Lin J, Nguyen S, et al. Transgenic wheats with elevated levels of dx5 and/or dy10 high-molecular-weight glutenin subunits yield doughs with increased mixing strength and tolerance. J Cereal Sci. 2007; 45(2):172–183.
  • Nieto-Taladriz MT, Perretant MR, Rousset M. Effect of gliadins and hmw and lmw subunits of glutenin on dough properties in the f 6, recombinant inbred lines from a bread wheat cross. Theor Appl Genet. 1994; 88:81–88.
  • Yamauchi H, Ito M, Nishio Z, et al. Effect of high- molecular-weight glutenin subunits on the texture of yellow alkaline noodles using near-isogenic lines. FSTR. 2007;13(3):227–234.
  • Chen P, Li R, Zhou R, et al. Heterologous expression and dough mixing studies of a novel cysteine-rich avenin-like protein. Cereal Res Commun. 2010;38(3):406–418.
  • Ferrante P, Gianibelli MC, Larroque O, et al. Considerations about the effect of incorporation of two rare LMW-GS in durum wheat in comparison to bread wheat doughs. Options Mediterraneennes A Seminaires Mediterraneens. 2008;81:23–27.
  • Tamás L, Shewry PR. Heterologous expression and protein engineering of wheat gluten proteins. J. Cereal Sci. 2006;43(3):259–274.
  • Takumi S, Nasuda S, Liu YG, et al. Wheat phylogeny determined by RFLP analysis of nuclear DNA.1. Einkorn wheat. Jpn J Genet. 1993;68(1):73–79.
  • Li W, Fu BB, Li Z, et al. Characterization of the waxy gene in diploid Triticum L. and Aegilops L. species and its geographic distribution. Genet Resour Crop Evol. 2016;63(6):987–1002.
  • Luo GB, Zhang XF, Zhang YL, et al. Composition, variation, expression and evolution of low-molecular-weight glutenin subunit genes in Triticum urartu. BMC Plant Biol. 2015; 15:68
  • Yan ZH, Wan YF, Liu KF, et al. Identification of a novel HMW glutenin subunit and comparison of its amino acid sequence with those of homologous subunits. Chinese Sci Bull. 2002;47(3):220–225.
  • Tamura K, Peterson D, Peterson N, et al. MEGA5: molecular evolutionary genetics analysis using maximum likelihood, evolutionary distance, and maximum parsimony methods. Mol Biol Evol. 2011;28(10):2731–2739.
  • Wang YQ. MeteoInfo: GIS software for meteorological data visualization and analysis. Met Apps. 2014;21(2):360–368.
  • Wang YQ, Li M, Guan YB, et al. Effects of an additional cysteine residue of avenin-like b protein by site-directed mutagenesis on dough properties in wheat (Triticum aestivum L.). J Agric Food Chem. 2019;67(31):8559–8572.
  • Belton PS. Mini review: on the elasticity of wheat gluten. J Cereal Sci. 1999;29(2):103–107.
  • Tatham AS, Shewry PR. Comparative structures and properties of elastic proteins. Philos Trans R Soc Lond B Biol Sci. 2002;357(1418):229–234.
  • Ferrante P, Gianibelli MC, Larroque O, et al. Effect of incorporation of an i-type low-molecular-weight glutenin subunit and a modified γ-gliadin in durum and in bread wheat doughs as measured by micro-mixographic analyses. J Cereal Sci. 2006;44(2):194–202.
  • Xu H, Wang RJ, Shen X, et al. Functional properties of a new low-molecular-weight glutenin subunit gene from a bread wheat cultivar. Theor Appl Genet. 2006;113(7):1295–1303.