Genetic and biochemical characterization of novel low molecular weight glutenin subunits in wheat (Triticum aestivum L.).

Sreeramulu, G. and Singh, N. K. (1997) Genetic and biochemical characterization of novel low molecular weight glutenin subunits in wheat (Triticum aestivum L.). Genome, 40 (1). pp. 41-8. ISSN 0831-2796

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Abstract

Two novel low molecular weight subunits of glutenin with relative molecular mass (M(r) values) of 30 and 32 kDa were isolated from the seeds of hexaploid wheat and characterized at genetic and biochemical levels. Among 115 Indian bread wheat cultivars analysed, 40 had a narrow doublet of the new protein bands, 69 had a wide doublet, 3 had only the faster moving band of the doublet, and the remaining 3 cultivars had only the slower moving band. These subunits could be seen in the alkylated glutenin preparations only and the genes for the faster (designated Glu-D4) and slower (designated Glu-D5) moving protein bands of the doublet were located on chromosomes 1D and 7D, respectively. Amino acid composition of the two new subunits was quite different from those of the other well-characterized gluten proteins, as the new subunits have lower amounts of proline and relatively higher amounts of glycine, aspartic acid-asparagine, cysteine, and lysine. Polyclonal antibodies raised against these polypeptides cross-reacted strongly with the major low molecular weight subunits of wheat glutenin (Glu-3 subunits), but did not cross-react with the high molecular weight glutenin subunits or monomeric gliadins. Furthermore, preliminary results on the N-terminal amino acid sequences of the new subunits show homology with the major low molecular weight glutenin subunits, suggesting an evolutionary link between the two.

Item Type:	Article
Uncontrolled Keywords:	Triticum aestivum, glutenin subunits, gene location, immunoblotting
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Mar 2018 05:56
Last Modified:	22 Mar 2018 05:56
URI:	http://ir.cftri.res.in/id/eprint/2225

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