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GrainGenes Reference Report: TAG-106-629

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Reference	TAG-106-629
Title	The characterisation and mapping of a family of LMW-gliadin genes: effects on dough properties and bread volume
Journal	Theoretical and Applied Genetics
Year	2003
Volume	106
Pages	629-635
Author	Clarke BC Phongkham T Gianibelli MC Beasley H Bekes F
Abstract	Summary: Analysis of a cDNA library from wheat cv Wyuna endosperm, indicated a significant size and sequence variation among seed-endosperm protein genes. In this study, a family of low-molecular-weight seed protein genes are analysed that are related to the gliadins and the low-molecular-weight glutenin subunits. Sequence analysis and comparison of these proteins showed that they are closely related to a 17-kDa protein from barley, hordein, which plays a role in beer foam stability in the brewing industry. Mapping of these genes in wheat shows that they are located on group 7 and 4 chromosomes, as opposed to a group 1 and 6 location for the glutenins and gliadins. It is possible that this family of proteins forms a new class of seed-endosperm proteins important in defining the quality characteristics of wheat flour. Therefore, a representative gene from this family was expressed in Escherichia coli and the purified protein was supplemented into a base wheat flour. Rheological analysis showed that the protein effected dough strength and resistance break down during mixing of the dough, and provided a 20% increase in loaf height after baking
External Databases	Pubmed: 12595991
Keyword	[ Hide all but 1 of 37 ] baking barley base bread brewing industry cdna cdna library disulfide bond dough dough properties dough rheology dough strength endosperm family flour gamma-gliadins gene hordein increase low molecular weight glutenin subunits low-molecular-weight gliadin mapping mapping of snps mixing properties products protein protein genes quality resistance seed seed protein sequence sequence analysis sequence variation stability volume wheat endosperm

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