Wheat dough strength is one of the important quality indicators that can affect the processing and applica-tion of wheat.To identify genes that coding grain storage proteins(GSPs)related to dough strength quality,two wheat culti-vars(cultivar Zhengmai 366,with high dough strength;cultivar Zhengmai 369,with low dough strength,which was filial generation of Zhengmai 366)with the same combination of high molecular weight-glutenin subunits(HMW-GSs)were used as the test materials in this study.Expression differences of storage proteins encoding genes were compared 14 d,21 d and 28 d after flowering.The contribution value of gene encoding proteins to dough strength and sulfhydryl content difference of flour were evaluated.The results showed that,in 25 significantly differentially expressed GSP encoding genes,there weren't any high or low molecular weight-glutenin subunits,and there were 14 genes of Zhengmai 366 significantly up-regulated(including eight avenin-like encoding genes and six gliadin coding genes),11 genes were significantly down-regulated(in-cluding ten gliadin coding genes and one avenin-like encoding gene).The prediction results of evaluation model for dough strength of storage proteins indicated that,the avenin-like proteins encoded by differentially expressed genes may contribute more to dough strength than the elite glutenin subunit.The results suggest that maybe avenin-like proteins are also important protein types that can influence dough strength.
NETL
NSTL
万方数据
