High-Molecular-Weight Glutenin Subunits: Genetics, Structures, and Relation to End Use Qualities

High-molecular-weight glutenin subunits (HMW-GSs) are storage proteins present in the starchy endosperm cells of wheat grain. Encoding the synthesis of HMW-GS, the loci located on the long arms of group 1 chromosomes of the hexaploid wheat (1A, 1B, and 1D) present multiple allelism. In hexaploid whe...

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Bibliographic Details
Published inInternational journal of molecular sciences Vol. 22; no. 1; p. 184
Main Authors Li, Yi, Fu, Jiahui, Shen, Qun, Yang, Dong
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 26.12.2020
MDPI
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Summary:High-molecular-weight glutenin subunits (HMW-GSs) are storage proteins present in the starchy endosperm cells of wheat grain. Encoding the synthesis of HMW-GS, the loci located on the long arms of group 1 chromosomes of the hexaploid wheat (1A, 1B, and 1D) present multiple allelism. In hexaploid wheat cultivars, almost all of them express 3 to 5 HMW-GSs and the gene is always silent. Though HMW-GSs are the minor components in gluten, they are crucial for dough properties, and certain HMW-GSs make more positive contributions than others. The HMW-GS acts as a "chain extender" and provides a disulfide-bonded backbone in gluten network. Hydrogen bonds mediated by glutamine side chains are also crucial for stabilizing the gluten structure. In most cases, HMW-GSs with additional or less cysteines are related to the formation of relatively more or less interchain disulfide bonds and HMW-GSs also affect the gluten secondary structures, which in turn impact the end use qualities of dough.
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These authors share equal co-first contribution.
ISSN:1422-0067
1661-6596
1422-0067
DOI:10.3390/ijms22010184