밀의 저분자 글루테닌 서브유닛 단백질 (Low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.))

서지정보

· 발행기관 : 한국육종학회
· 수록지 정보 : 한국육종학회지 / 46권 / 4호 / 342 ~ 352페이지
· 저자명 : 이종열, 범혜랑, 김영태, 임선형, 윤웅한, 김창국, 설영주, 이창훈, 이혜정, 김영미

초록

Low-molecular-weight glutenin subunits (LMW-GS) play a crucial role in the processing quality of wheat flour. Theyare encoded multi gene family located at the Glu-A3, Glu-B3 and Glu-D3 on the short arm of chromosome 1A, 1B and 1Drespectively. Typical LMW-GSs are composed of three parts including a short N-terminal domain, a relatively short repetitivedomain and a C-terminal domain. Further, typical LMW-GS sequences are divided into LMW-s, LMW-m and LMW-i types, onthe basis of the first amino acid of the mature proteins (serine, methionine and isoleucine, respectively). Although it is knownthat the allelic variation of LMW-GSs affect the properties of dough, it is still not clear which LMW-GSs confer betterbread-making quality because of the larger number of expressed subunits and their overlapping mobility with abundant gliadinproteins. Therefore, it is important to characterize LMW-GS genes and develop functional markers to identify different LMW-GSalleles for application in wheat breeding. In this review, we discuss the various aspects of LMW-GS, including their structuralcharacteristics, the development of marker, relationship between LMW-GSs and bread wheat quality, and genetic engineering ofthe LMW-GSs.

영어초록

Low-molecular-weight glutenin subunits (LMW-GS) play a crucial role in the processing quality of wheat flour. Theyare encoded multi gene family located at the Glu-A3, Glu-B3 and Glu-D3 on the short arm of chromosome 1A, 1B and 1Drespectively. Typical LMW-GSs are composed of three parts including a short N-terminal domain, a relatively short repetitivedomain and a C-terminal domain. Further, typical LMW-GS sequences are divided into LMW-s, LMW-m and LMW-i types, onthe basis of the first amino acid of the mature proteins (serine, methionine and isoleucine, respectively). Although it is knownthat the allelic variation of LMW-GSs affect the properties of dough, it is still not clear which LMW-GSs confer betterbread-making quality because of the larger number of expressed subunits and their overlapping mobility with abundant gliadinproteins. Therefore, it is important to characterize LMW-GS genes and develop functional markers to identify different LMW-GSalleles for application in wheat breeding. In this review, we discuss the various aspects of LMW-GS, including their structuralcharacteristics, the development of marker, relationship between LMW-GSs and bread wheat quality, and genetic engineering ofthe LMW-GSs.

참고자료

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