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Proteomic Analysis of High and Low- Molecular Weight Subunits in Korean Common Wheat Cultivars
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/302619
Although it is known that the composition of HMW-GSs and LMW-GSs are important factor for end-product quality as bread, noodle and cookie, it is still not clear which HMW-GSs and LMW-GSs confer specific processing properties. In this study, to investigate distinctive glutenin proteins and expression level for characteristic processing properties, we carried out qualitative and quantitative analysis of gluetenin protein in noodle and bread wheat cultivars by two-dimensional electrophoresis. Unexpectedly, five LMW-GS spots were found to be expressed at a common position in all cultivars and these spots may play something in glutenin biosynthesis. Also we found LMS-GS spots to distinguish Korean wheat cultivars mostly used as noodle and western bread wheat cultivars. These spots may contribute to characteristic processing properties. The 2DE results for each cultivar will be used as reference map or protein marker discriminating wheat cultivars, wheat and rice, imported and Korean flour. For quantitative analysis of gluetenin, we calculated relative expression level of the HMW-GS, LMW-GS and HMW-GS/ LMW-GS ratio in each cultivar by 2DE. The results presented in this study provide new insight into relation of specific glutenin proteins and end-use quality and will be useful to choose elite breeding line for improvement of wheat flour quality.
