Korean Journal of Breeding Science (한국육종학회지)

The Korean Society of Breeding Science (한국육종학회)
권호 표지

High Molecular Weight Glutenin Subunit in Common Wheat (Triticum aestivum L.)

밀의 고분자 글루테닌 단백질

  • 이종열 (농촌진흥청 국립농업과학원) ;
  • 김영태 (농촌진흥청 국립농업과학원) ;
  • 강천식 (농촌진흥청 국립과학원) ;
  • 임선형 (농촌진흥청 국립농업과학원) ;
  • 하선화 (농촌진흥청 국립농업과학원) ;
  • 안상낙 (충남대학교 농업생명과학대학 농학과) ;
  • 김영미 (농촌진흥청 국립농업과학원)
  • Received : 2011.10.18
  • Accepted : 2011.12.23
  • Published : 2011.12.30
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Abstract

Gluten is the main functional component of wheat, and is the main source of the viscoelastic properties in a dough. One of the gluten group is glutenin, which is composed of high molecular weight (HMW) and low molecular weight (LMW) subunits. The HMW glutenin subunits (HMW-GS) have been shown to play a crucial role in determining the processing properties of the grain. They are encoded by the Glu-1 loci located on the long arms of homeologous group one chromosomes, with each locus comprising two genes encoding x- and y-type subunits. The presence of certain HMW subunits is positively correlated with good bread-making quality. The highly conserved N- and C- terminal contaning cystein residues which form interand intra-chain disulphide bonds. This inter chain disulphide bonds stabilize the glutenin polymers. In contrast, the repetitive domains that comprise the central part of the HMW-GS are responsible for the elastic properties due to extensive arrays of interchain hydrogen bonds. In this review, we discuss HMW-GS, HMW-GS structure and gluten elasticity, relationship between HMW-GS and bread wheat quality and genetic engineering of the HMW-GS.

Keywords

Acknowledgement

Supported by : 국립농업과학원

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