节节麦Avenin-like b蛋白对面粉加工品质的影响

doi:10.7668/hbnxb.20192072

华北农学报 ›› 2021, Vol. 36 ›› Issue (5): 143-147. doi: 10.7668/hbnxb.20192072

• 耕作栽培·生理生化 • 上一篇下一篇

节节麦Avenin-like b蛋白对面粉加工品质的影响

叶发慧^1,2,3, 曹东^1,2, 赵彩霞^1,2,3, 沈吉成^1,2, 刘瑞娟^1,2, 刘德梅^1,2, 陈文杰^1,2, 张怀刚^1,2,3

1. 中国科学院高原生物适应与进化重点实验室, 中国科学院西北高原生物研究所, 中国科学院种子创新研究院, 青海西宁 810008;
2. 青海省作物分子育种重点实验室, 青海西宁 810008;
3. 中国科学院大学, 北京 100049

收稿日期:2021-01-28 出版日期:2021-10-28
通讯作者: 陈文杰(1983-),男,四川南充人,副研究员,博士,硕士生导师,主要从事麦类作物分子育种研究;张怀刚(1962-),男,四川广安人,研究员,博士,博士生导师,主要从事麦类作物分子育种研究。
作者简介:叶发慧(1995-),女,青海西宁人,硕士,主要从事麦类作物分子育种研究。叶发慧、曹东为同等贡献作者。
基金资助:
青海省应用基础研究项目（2018-ZJ-701）；国家重点研发计划项目（2016YFD0100500）；中国科学院战略性先导科技专项（XDA24030102）；中国科学院青年创新促进会（2019420）

Effect of Avenin-like b Protein in Aegilops tauschii Cosson on Flour Quality in Wheat

YE Fahui^1,2,3, CAO Dong^1,2, ZHAO Caixia^1,2,3, SHEN Jicheng^1,2, LIU Ruijuan^1,2, LIU Demei^1,2, CHEN Wenjie^1,2, ZHANG Huaigang^1,2,3

1. Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Innovation Academy for Seed Design, Chinese Academy of Sciences, Xining 810008, China;
2. Qinghai Provincial Key Laboratory of Crop Molecular Breeding, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China;
3. University of Chinese Academy of Sciences, Beijing 100049, China

Received:2021-01-28 Published:2021-10-28

摘要/Abstract

摘要： 为了验证Avenin-like b蛋白在小麦面粉中的功能，对13个节节麦的Avenin-like b基因进行蛋白体外表达和纯化，通过微量掺粉试验，在基础面粉中分别加入氧化还原剂（DTT+KIO₃）和已纯化的10 g节节麦体外表达的Avenin-like b蛋白（TaALPb7A-M），对所有掺粉面团的形成时间、稳定时间和断裂时间进行测定分析。结果表明，在基础面粉中加入DTT+KIO₃后，面团的形成时间、稳定时间和断裂时间较对照高原448（GY448）变化不显著，面团的形成时间减少5.98%，其他分别增加8.11%，3.23%；但在基础面粉中加入体外表达的Avenin-like b蛋白后，相较对照GY448，面团的形成时间提高了12.82%～38.46%，稳定时间提高了22.52%～44.14%，断裂时间提高了16.67%～20.97%，面团的形成时间、稳定时间和断裂时间均极显著上升（P <0.01），但不同类型的节节麦Avenin-like b蛋白对面团的形成时间和稳定时间影响差异较大，断裂时间相对稳定。其中，加入TaALPb7D-F蛋白后面团形成时间提高了38.46%，稳定时间提高了44.14%，均极显著高于其他类型的节节麦Avenin-like b蛋白（P <0.01）。由此可见，节节麦Avenin-like b蛋白能显著提高普通小麦面粉加工品质，可考虑将含优异等位变异Avenin-like b基因的节节麦种质资源用于优质普通小麦品种的选育。

关键词: 节节麦, 面粉品质, 蛋白体外表达, Avenin-like蛋白

Abstract: In order to verify the function of Avenin-like b protein in wheat flour, thirteen Avenin-like b genes from different Aegilops tauschii plants were selected then they were carried out protein expression and purification in vitro. Through the micro-powder mixing experiment, the oxidized reducing agent(DTT+KIO₃) and the purified Avenin-like b protein(TaALPb7A-M) expressed in vitro from 10 g Aegilops tauschii were added to the base flour.The formation time, stability time and breakdown time were measured and analyzed, respectively. The results showed that DTT+KIO₃ in the base flour, had no significant effect on the formation time, stability time and fracture time of dough. Compared with control Gaoyuan448(GY448), the formation time decreased by 5.98%, and the others increased by 8.11%, 3.23%, respectively. Compared with the control GY448, the dough formation time, stability time and breaking time were increased by 12.82% -38.46%, 22.52% -44.14% and 16.67% -20.97% after the addition of Avenin-like b protein in vitro into basic flour. The formation time, stability time and breakdown time extremely increased significantly(P <0.01) the three parameters. However, different types of Aegilops tauschii Avenin-like b protein on the formation time and stability time of dough were different, the breaking time was relatively stable. In which, the dough formation time and stability time of TaALPb7D-F protein were increased by 38.46% and 44.14% respectively, which were extremely significantly higher than those of other types of purified Aegilops tauschii Avenin-like b protein(P <0.01). Thus, the Avenin-like b protein in Aegilops tauschii could significantly improve the flour processing quality of wheat, and the germplasm of Aegilops tauschii carrying excellent allelic variation of Avenin-like b gene could be considered to use for the selection of high-quality common wheat cultivar.

Key words: Aegilops tauschii, Flour quality, Expression of protein in vitro, Avenin-like protein

中图分类号:

叶发慧, 曹东, 赵彩霞, 沈吉成, 刘瑞娟, 刘德梅, 陈文杰, 张怀刚. 节节麦Avenin-like b蛋白对面粉加工品质的影响[J]. 华北农学报, 2021, 36(5): 143-147. doi: 10.7668/hbnxb.20192072.

YE Fahui, CAO Dong, ZHAO Caixia, SHEN Jicheng, LIU Ruijuan, LIU Demei, CHEN Wenjie, ZHANG Huaigang. Effect of Avenin-like b Protein in Aegilops tauschii Cosson on Flour Quality in Wheat[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2021, 36(5): 143-147. doi: 10.7668/hbnxb.20192072.

http://www.hbnxb.net/CN/Y2021/V36/I5/143

参考文献

[1] 李金峰, 刘骏, 张金霞, 简俊涛, 李林峰, 李天富. 小麦品质影响因素及改良途径分析[J].农业科技通讯, 2018(6):214-216.doi:10.3969/j.issn.1000-6400.2018.06.070.
Li J F, Liu J, Zhang J X, Jian J T, Li L F, Li T F. Analysis of influencing factors and improvement methods of wheat quality[J]. Bulletin of Agricultural Science and Technology, 2018(6):214-216.
[2] 刘建军, 何中虎, Pena R J, 赵振东. 1BL/1RS易位对小麦加工品质的影响[J].作物学报, 2004, 30(2):149-153.doi:10.3321/j.issn:0496-3490.2004.02.011.
Liu J J, He Z H, Pena R J, Zhao Z D. Effect of 1BL/1RS translocation on grain quality and noodle quality in bread wheat[J]. Acta Agronomica Sinica, 2004, 30(2):149-153.
[3] Chen F G, Xu C H, Chen M Z, Wang Y H, Xia G M. A new α-gliadin gene family for wheat breeding:Somatic introgression line 11-12 derived from Triticum aestivum and Agropyron elongatum[J]. Molecular Breeding, 2008, 22(4):675-685.doi:10.1007/s11032-008-9208-0.
[4] Shewry P R, Halford N G, Tatham A S, Popineau Y, Lafiandra D, Belton P S. The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties[J]. Advances in Food and Nutrition Research, 2003, 45:219-302.doi:10.1016/s1043-4526(03) 45006-7.
[5] Kan Y C, Wan Y F, Beaudoin F, Leader D J, Edwards K, Poole R, Wang D W, Mitchell R A C, Shewry P R. Transcriptome analysis reveals differentially expressed storage protein transcripts in seeds of Aegilops and wheat[J]. Journal of Cereal Science, 2006, 44(1):75-85.doi:10. 1016/j. jcs. 2006. 04. 004.
[6] Ferrante P, Cristina G M, Larroque O, Volpi C, D'Ovidio R, Lafiandra D, Masci S. 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]. Journal of Cereal Science, 2006, 44(2):194-202.doi:10.1016/j.jcs.2006.06.004.
[7] 王延鹏. 簇毛麦低分子量谷蛋白基因克隆、染色体定位及体外功能鉴定[D].杨凌:西北农林科技大学, 2011:14-28.
Wang Y P. Cloning, chromosomal location and in vitro functional analysis of three novel LMW-GS from Dasypyrum villosum[D].Yangling:Northwest A&F University, 2011:14-28.
[8] 杨华, 高翔, 陈其皎, 赵万春, 董剑, 李晓燕. 簇毛麦新型HMW-GS的序列分析及加工品质效应鉴定[J].作物学报, 2014, 40(4):600-610.doi:10.3724/SP.J.1006.2014.00600.
Yang H, Gao X, Chen Q J, Zhao W C, Dong J, Li X Y. Isolation, characterization and farinograph analysis of novel HMW-GSs from Dasypyrum villosum[J]. Acta Agronomica Sinica, 2014, 40(4):600-610.
[9] 魏慧, 董剑, 陈其皎, 高翔, 王蕾, 李晓燕, 赵万春, 吴丹. 小麦avenin-like的克隆、原核表达与品质效应研究[J].中国农业科学, 2012, 45(4):607-616.doi:10.3864/j.issn.0578-1752.2012.04.001.
Wei H, Dong J, Chen Q J, Gao X, Wang L, Li X Y, Zhao W C, Wu D. Cloning, prokaryotic expression and quality effective analysis of avenin-like genes from wheat cultivars[J]. Scientia Agricultura Sinica, 2012, 45(4):607-616.
[10] Wang S L, Li X H, Wang K, Wang X Z, Li S S, Zhang Y Z, Guo G F, Zeller F J, Hsam S L K, Yan Y M. Phylogenetic analysis of C, M, N, and U genomes and their relationships with Triticum and other related genomes as revealed by LMW-GS genes at Glu-3 loci[J]. Genome, 2011, 54(4):273-284.doi:10.1139/g10-119.
[11] Cao D, Wang H X, Zhang B, Liu B L, Liu D C, Chen W J, Zhang H G. Genetic diversity of avenin-like b genes in Aegilops tauschii Coss[J]. Genetica, 2018, 146(1):45-51.doi:10.1007/s10709-017-9995-5.
[12] Chen P, Li R, Zhou R, He G, Shewry P. Heterologous expression and dough mixing studies of a novel cysteine-rich avenin-like protein[J]. Cereal Research Communications, 2010, 38(3):406-418.doi:10.1556/CRC.38.2010.3.11.
[13] Vensel W H, Tanaka C K, Cai N, Wong J H, Buchanan B B, Hurkman W J. Developmental changes in the metabolic protein profiles of wheat endosperm[J]. Proteomics, 2005, 5(6):1594-1611.doi:10.1002/pmic.200401034.
[14] Chen X Y, Cao X Y, Zhang Y J, Islam S, Zhang J J, Yang R C, Liu J J, Li G Y, Appels R, Keeble-Gagnere G, Ji W Q, He Z H, Ma W J. Genetic characterization of cysteine-rich type-b avenin-like protein coding genes in common wheat[J]. Scientific Reports, 2016, 6:30692.doi:10.1038/srep30692.
[15] Shewry P R, Tatham A S. The prolamin storage proteins of cereal seeds:Structure and evolution[J]. The Biochemical Journal, 1990, 267(1):1-12.doi:10.1042/bj2670001.
[16] Payne P I. Genetics of wheat storage proteins and the effect of allelic variation on bread-making quality[J]. Annual Review of Plant Physiology, 1987, 38:141-153.doi:10.1146/ANNUREV.PP.38.060187.001041.
[17] Shewry P R, Halford N G, Tatham A S. High molecular weight subunits of wheat glutenin[J]. Journal of Cereal Science, 1992, 15(2):105-120.doi:10.1016/s0733-5210(09) 80062-3.
[18] Gupta R B, MacRitchie F. Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1 of common wheats. Ⅱ. biochemical basis of the allelic effects on dough properties[J]. Journal of Cereal Science, 1994, 19(1):19-29.doi:10.1016/j.fm.2006.07.004.
[19] Wieser H. Chemistry of gluten proteins[J]. Food Microbiology, 2007, 24(2):115-119.doi:10.1016/j.fm.2006.07.004.
[20] Ma F Y, Li M, Li T T, Liu W, Liu Y Y, Li Y, Hu W, Zheng Q, Wang Y Q, Li K X, Chang J L, Chen M J, Yang G X, Wang Y S, He G Y. Overexpression of avenin-like b proteins in bread wheat(Triticum aestivum L.) improves dough mixing properties by their incorporation into glutenin polymers[J]. PLoS One, 2013, 8(7):e66758.doi:10.1371/journal.pone.0066758.

选择文件类型/文献管理软件名称

选择包含的内容

节节麦Avenin-like b蛋白对面粉加工品质的影响

Effect of Avenin-like b Protein in Aegilops tauschii Cosson on Flour Quality in Wheat

PDF

可视化

被引次数

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 2

编辑推荐

Metrics

本文评价

[1]	介晓磊, 杨先明, 刘世亮, 化党领, 刘芳, 黄绍敏. 潮土长期定位施肥对对小麦生理特性、产量及面粉品质的影响[J]. 华北农学报, 2011, 26(3): 157-163.
[2]	温之雨, 王秀琴, 张光荣, 丁占生, 张艳敏. 一组高分子量麦谷蛋白近等基因系研究[J]. 华北农学报, 2003, 18(S1): 43-45.

模态框（Modal）标题

选择文件类型/文献管理软件名称

选择包含的内容

节节麦Avenin-like b蛋白对面粉加工品质的影响

Effect of Avenin-like b Protein in Aegilops tauschii Cosson on Flour Quality in Wheat

PDF

可视化

被引次数

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 2

编辑推荐

Metrics

本文评价