In wheat, the high-molecular weight (HMW) glutenin subunits are known to contribute to gluten viscoelasticity, and show some similarities to elastomeric animal proteins as elastin. When combining the sequence of a glutenin with that of elastin is a way to create new chimeric functional proteins, which could be expressed in plants. The sequence of a glutenin subunit was modified by the insertion of several hydrophobic and elastic motifs derived from elastin (elastin-like peptide, ELP) into the hydrophilic repetitive domain of the glutenin subunit to create a triblock protein, the objective being to improve the mechanical (elastomeric) properties of this wheat storage protein. In this study, we investigated an expression model system to analyze the expression and trafficking of the wild-type HMW glutenin subunit (GS(W)) and an HMW glutenin subunit mutated by the insertion of elastin motifs (GS(M)-ELP). For this purpose, a series of constructs was made to express wild-type subunits and subunits mutated by insertion of elastin motifs in fusion with green fluorescent protein (GFP) in tobacco BY-2 cells. Our results showed for the first time the expression of HMW glutenin fused with GFP in tobacco protoplasts. We also expressed and localized the chimeric protein composed of plant glutenin and animal elastin-like peptides (ELP) in BY-2 protoplasts, and demonstrated its presence in protein body-like structures in the endoplasmic reticulum. This work, therefore, provides a basis for heterologous production of the glutenin-ELP triblock protein to characterize its mechanical properties.
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http://dx.doi.org/10.1007/s00299-011-1040-z | DOI Listing |
J Agric Food Chem
January 2025
Department of Plant Breeding, Swedish University of Agricultural Sciences, Box 190, Lomma SE-23422, Sweden.
In this study, the impact of the varying environments, wet-cool (2017), dry-hot (2018), and fluctuating (2019), on two spring wheat genotypes, Diskett and Bumble, grown in field conditions in southern Sweden was studied. From harvested grains, polymeric gluten proteins were fractionated and collected using SE-HPLC and then analyzed with LC-MS/MS. Proteins and peptides identified through searches against the protein sequences of (taxon 4565) from the UniProtKB database showed 7 high molecular weight glutenin subunits (HMW-GS) and 24 low molecular weight glutenin subunits (LMW-GS) with different enrichment levels for both genotypes.
View Article and Find Full Text PDFFood Chem
February 2025
College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address:
This study investigated the impact of high-molecular-weight glutenin subunits (HMW-GS) on gluten aggregation and dough rheology at different mixing stages, using wheat lines with deletions at the Glu-B1 locus. Dough rheology was analyzed across varying mixing levels, while the multiscale structure and composition of gluten were systematically characterized. Additionally, molecular dynamics simulations under increased pressure (10 bar) provided detailed insights into the structural dynamics of different HMW-GSs.
View Article and Find Full Text PDFFood Chem
February 2025
Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China. Electronic address:
Although frozen dough technology has demonstrated significant benefits, the mechanisms underlying dough deterioration during freezing remain unclear. To overcome this obstacle, the effect of freezing-induced deteriorations of wheat starch granular surface proteins (SGSPs)-high/low molecular weight (HMW/LMW) glutenins complexes were analyzed from the molecular to macroscopic scales. After 7 cycles of freezing/thawing treatment, SGSPs-LMW complex showed a higher antifreeze stability than SGSPs-HMW complex.
View Article and Find Full Text PDFFood Chem
February 2025
College of Food Science and Engineering, Northwest A & F University, Yangling, Shannxi 712100, China.
High-molecular-weight glutenin subunit (HMW-GS) is key factor in gluten strength and end-use quality. However, the contribution of individual HMW-GS on dough strength and Chinese southern-type steamed bread (CSTSB) quality remained unknown. In this study, we investigated the effects of individual HMW-GS deletion on CSTSB quality.
View Article and Find Full Text PDFFront Genet
October 2024
Institute of Wheat Research, Key Laboratory of Sustainable Dryland Agriculture (Co-construction by Ministry and Province) Ministry of Agriculture and Rural Affairs Shanxi Agricultural University, Linfen, China.
Introduction: Steamed bread (SB) is a daily food in many countries in the world, but the relationship between HMW-GS and the quality of SB remain unclear.
Methods: This study investigated the effects of 12 subunit combinations on the characteristics of SB, including volume, physical properties, and sensory evaluation, combined with the microstructure and dough rheological properties.
Results: The locus effect results showed, volume and physical properties of SB were >>, while sensory scores >>.
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