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rdf:type |
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lifeskim:mentions |
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pubmed:issue |
4
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pubmed:dateCreated |
2003-2-21
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pubmed:abstractText |
Analysis of a cDNA library from wheat cv Wyuna endosperm, indicated a significant size and sequence variation among seed-endosperm protein genes. In this study, a family of low-molecular-weight seed protein genes are analysed that are related to the gliadins and the low-molecular-weight glutenin subunits. Sequence analysis and comparison of these proteins showed that they are closely related to a 17-kDa protein from barley, epsilon hordein, which plays a role in beer foam stability in the brewing industry. Mapping of these genes in wheat shows that they are located on group 7 and 4 chromosomes, as opposed to a group 1 and 6 location for the glutenins and gliadins. It is possible that this family of proteins forms a new class of seed-endosperm proteins important in defining the quality characteristics of wheat flour. Therefore, a representative gene from this family was expressed in Escherichia coli and the purified protein was supplemented into a base wheat flour. Rheological analysis showed that the protein effected dough strength and resistance break down during mixing of the dough, and provided a 20% increase in loaf height after baking.
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pubmed:language |
eng
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pubmed:journal |
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pubmed:citationSubset |
IM
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pubmed:chemical |
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pubmed:status |
MEDLINE
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pubmed:month |
Feb
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pubmed:issn |
0040-5752
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pubmed:author |
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pubmed:issnType |
Print
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pubmed:volume |
106
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pubmed:owner |
NLM
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pubmed:authorsComplete |
Y
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pubmed:pagination |
629-35
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pubmed:dateRevised |
2009-11-19
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pubmed:meshHeading |
pubmed-meshheading:12595991-Amino Acid Sequence,
pubmed-meshheading:12595991-Base Sequence,
pubmed-meshheading:12595991-Bread,
pubmed-meshheading:12595991-Chromosome Mapping,
pubmed-meshheading:12595991-Cloning, Molecular,
pubmed-meshheading:12595991-DNA, Complementary,
pubmed-meshheading:12595991-Electrophoresis, Polyacrylamide Gel,
pubmed-meshheading:12595991-Escherichia coli,
pubmed-meshheading:12595991-Expressed Sequence Tags,
pubmed-meshheading:12595991-Genes, Plant,
pubmed-meshheading:12595991-Gliadin,
pubmed-meshheading:12595991-Glutens,
pubmed-meshheading:12595991-Molecular Sequence Data,
pubmed-meshheading:12595991-Molecular Weight,
pubmed-meshheading:12595991-Plant Proteins,
pubmed-meshheading:12595991-Plasmids,
pubmed-meshheading:12595991-Polymorphism, Single Nucleotide,
pubmed-meshheading:12595991-Protein Structure, Tertiary,
pubmed-meshheading:12595991-Sequence Homology, Amino Acid,
pubmed-meshheading:12595991-Sequence Homology, Nucleic Acid,
pubmed-meshheading:12595991-Time Factors,
pubmed-meshheading:12595991-Triticum
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pubmed:year |
2003
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pubmed:articleTitle |
The characterisation and mapping of a family of LMW-gliadin genes: effects on dough properties and bread volume.
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pubmed:affiliation |
CSIRO - Plant Industry, PO Box 1600, Canberra, ACT, Australia 2601. bryan.clarke@pi.csiro.au
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pubmed:publicationType |
Journal Article
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