밀 유전자원의 단백질 특성 분석 및 글루텐 단백질 조성 평가
Analysis of Protein Properties and Gluten Protein Composition Evaluation of Wheat Genetic Resources
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초록
Gluten proteins in wheat grains are generally considered one of the most important factors in determining dough properties andbread quality. In this study, wheat protein quality characteristics were investigated in 607 varieties collected from seven countries grown ina South Korean wheat breeding field for two years. The average protein content was 12.2±1.86%, and the sodium dodecyl sulfate-sedimentvolume (SDSS) was 46.9±8.39 mL. HI-LINE had the highest protein content (18.3±0.35%) and SDSS (76.7±1.98 mL), while both NE 84557and Iksan 374 showed small deviations in protein content and SDSS. Protein content and SDSS values were higher in Ax2*+By8 and By9+Dy10combinations at Glu-A, Glu-B1, and Glu-D1 loci of high molecular weight gluten subunit (HMW-GS) than in other combinations. However,no difference in Glu-A3 and Glu-B3 loci in LMW-GS was observed. Furthermore, in HMW-GS, the composition of Glu-D1 Dy10 and Dy12had a greater effect on protein quality than Glu-B1 By8 and By9 when the allele of Glu-A1 had Ax2*. Significant differences were foundbetween Dy10 and Dy12 genes of the HMW-GS Glu-D1 and between protein content and SDSS, but not among others. These results suggestthat Glu-D1 is extremely important for improving protein quality in HMW-GSs. As a result of this study, HMW-GS allele selection usingfunctional markers, protein content, and SDSS investigation are expected to enable the development of varieties with high protein qualitythat are stable amid various environmental changes.
Abstract
Gluten proteins in wheat grains are generally considered one of the most important factors in determining dough properties andbread quality. In this study, wheat protein quality characteristics were investigated in 607 varieties collected from seven countries grown ina South Korean wheat breeding field for two years. The average protein content was 12.2±1.86%, and the sodium dodecyl sulfate-sedimentvolume (SDSS) was 46.9±8.39 mL. HI-LINE had the highest protein content (18.3±0.35%) and SDSS (76.7±1.98 mL), while both NE 84557and Iksan 374 showed small deviations in protein content and SDSS. Protein content and SDSS values were higher in Ax2*+By8 and By9+Dy10combinations at Glu-A, Glu-B1, and Glu-D1 loci of high molecular weight gluten subunit (HMW-GS) than in other combinations. However,no difference in Glu-A3 and Glu-B3 loci in LMW-GS was observed. Furthermore, in HMW-GS, the composition of Glu-D1 Dy10 and Dy12had a greater effect on protein quality than Glu-B1 By8 and By9 when the allele of Glu-A1 had Ax2*. Significant differences were foundbetween Dy10 and Dy12 genes of the HMW-GS Glu-D1 and between protein content and SDSS, but not among others. These results suggestthat Glu-D1 is extremely important for improving protein quality in HMW-GSs. As a result of this study, HMW-GS allele selection usingfunctional markers, protein content, and SDSS investigation are expected to enable the development of varieties with high protein qualitythat are stable amid various environmental changes.
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