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


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.


wheat glutenins accumulation RP-UPLC 





binding protein


days post anthesis


Gaocheng 8901


high molecular weight glutenin subunits


Jingdong 8


ligh molecular weight glutenin subunits


proteins disulfide isomerase


reversed-phase high-performance liquid chromatography


reversed-phase ultra-performance liquid chromatography


sodium dodecyl sulfate poly-acrylamide gel electrophoresis


trifluoracetic acid


Zhengmai 9023


Zhongyou 9507


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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).

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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

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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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