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

doi:10.7668/hbnxb.20192072

Abstract

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

CLC Number:

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.

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