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Cereal Research Communications

, Volume 44, Issue 3, pp 461–471 | Cite as

Synthesis and Accumulation of Glutenin Subunits during Grain Development in Bread Wheat as Revealed by Reversed-phase Ultra-performance Liquid Chromatography (RP-UPLC)

  • J. Zhou
  • W. Liu
  • C. Han
  • H. Cao
  • Y. Xu
  • W. Zhang
  • Y. YanEmail author
Quality and Utilization

Abstract

Wheat glutenins containing high and low molecular weight glutenin subunits (HMW-GS and LMW-GS) are the major determinants of wheat gluten quality. In this study, the recently developed reversed-phase ultra-performance liquid chromatography (RP-UPLC) was used to study the synthesis and accumulation patterns of glutenins during grain development of four Chinese bread wheat cultivars with different gluten quality. Developing grains were collected based on thermal times from 150 °Cd to 750 °Cd at 100 °Cd intervals, and the content of glutenin subunits and their accumulation patterns were determined by RP-UPLC as well as sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The results showed that HMW-GS and LMW-GS synthesis were initiated currently at 250 °Cd and they displayed a gradually upregulated expression. All the HMW-GS can be detected at 250 °Cd, earlier than LMW-GS. Different glutenin subunits and genotypes showed clear accumulation diversity during grain development. Particularly, 1Dx5 + 1Dy10 in the cultivar Gaocheng 8901 and Zhongyou 9507 with superior dough properties were accumulated faster at early stages than 1Dx2 + 1Dy12 in Jingdong 8 and Zhengmai 9023 with poor dough quality, suggesting that faster accumulation rate of glutenin proteins at the early stages of grain development may contribute to the formation of superior gluten structure and dough quality.

Keywords

wheat glutenins accumulation RP-UPLC 

Abbreviations

ACN

acetonitrile

BiP

binding protein

DPA

days post anthesis

GC

Gaocheng 8901

HMW-GS

high molecular weight glutenin subunits

JD

Jingdong 8

LMW-GS

ligh molecular weight glutenin subunits

PDI

proteins disulfide isomerase

RP-HPLC

reversed-phase high-performance liquid chromatography

RP-UPLC

reversed-phase ultra-performance liquid chromatography

SDS-PAGE

sodium dodecyl sulfate poly-acrylamide gel electrophoresis

TFA

trifluoracetic acid

ZM

Zhengmai 9023

ZY

Zhongyou 9507

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Notes

Acknowledgements

This research was financially supported by grants from the National Natural Science Foundation of China (31471485), Natural Science Foundation of Beijing City and the Key Developmental Project of Science Technology, Beijing Municipal Commission of Education (KZ201410028031).

Supplementary material

42976_2016_4403461_MOESM1_ESM.pdf (456 kb)
Synthesis and Accumulation of Glutenin Subunits during Grain Development in Bread Wheat as Revealed by Reversed-phase Ultra-performance Liquid Chromatography (RP-UPLC)

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© Akadémiai Kiadó, Budapest 2016

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  • J. Zhou
    • 1
  • W. Liu
    • 1
  • C. Han
    • 1
  • H. Cao
    • 1
  • Y. Xu
    • 2
  • W. Zhang
    • 2
  • Y. Yan
    • 1
    • 2
    Email author
  1. 1.College of Life ScienceCapital Normal UniversityBeijingChina
  2. 2.Hubei Collaborative Innovation Center for Grain IndustryJingzhouChina

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