Genetic characterization of cysteine-rich type-b avenin-like protein coding genes in common wheat
文献类型： 外文期刊
作者： Chen, X. Y. 1 ; Cao, X. Y.; Zhang, Y. J. 2 ; Islam, S. 2 ; Zhang, J. J. 2 ; Yang, R. C. 2 ; Liu, J. J.; Li, G. Y.;
作者机构： 1.Northwest A&F Univ, Coll Agron, Yangling 712100, Shaanxi, Peoples R China
2.Murdoch Univ, Sch Vet & Life Sci, Australia China Joint Ctr Wheat Improvement, Perth, WA 6150, Australia
3.Shandong Acad Agr Sci, Nat
期刊名称：SCIENTIFIC REPORTS （ 影响因子：4.379； 五年影响因子：5.133 ）
ISSN： 2045-2322
年卷期： 2016 年 6 卷
页码：
收录情况： SCI
摘要： The wheat avenin-like proteins (ALP) are considered atypical gluten constituents and have shown positive effects on dough properties revealed using a transgenic approach. However, to date the genetic architecture of ALP genes is unclear, making it impossible to be utilized in wheat breeding. In the current study, three genes of type-b ALPs were identified and mapped to chromosomes 7AS, 4AL and 7DS. The coding gene sequence of both TaALP-7A and TaALP-7D was 855 bp long, encoding two identical homologous 284 amino acid long proteins. TaALP-4A was 858 bp long, encoding a 285 amino acid protein variant. Three alleles were identified for TaALP-7A and four for TaALP-4A. TaALP-7A alleles were of two types: type-1, which includes TaALP-7A1 andTaALP-7A2, encodes mature proteins, while type-2, represented byTaALP-7A3, contains a stop codon in the coding region and thus does not encode a mature protein. Dough quality testing of 102 wheat cultivars established a highly significant association of the type-1 TaALP-7A allele with better wheat processing quality. This allelic effects were confirmed among a range of commercial wheat cultivars. Our research makes the ALP be the first of such genetic variation source that can be readily utilized in wheat breeding.
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