Development of a wheat material with improved bread-making quality by overexpressing HMW-GS 1S^(l)x2.3^(*)from Aegilops longissima  

作　　者：Yuliang Qiu Haiqiang Chen Shuangxi Zhang Jing Wang Lipu Du Ke Wang Xingguo Ye 

机构地区：[1]Institute of Crop Sciences,Chinese Academy of Agricultural Sciences,Beijing 100081,China [2]Crop Research Institute,Ningxia Academy of Agri-Forestry Sciences,Yinchuan 750105,Ningxia,China

出　　处：《The Crop Journal》2022年第6期1717-1726,共10页作物学报（英文版）

基　　金：supported by the National Natural Science Foundation of China(31971945);the Department of Science and Technology of Ningxia in China(2019BBF02020)。

摘　　要：Wheat bread-making quality can be improved by use of high-molecular-weight glutenin subunits(HMW-GSs)from wild relatives.Aegilops longissima is a close relative of wheat that contains a number of HMW-GS-encoding genes including 1S^(l)x2.3^(*).In this study,transgenic wheat lines overexpressing 1S^(l)x2.3^(*)were obtained by Agrobacterium-mediated transformation and used to investigate the genetic contribution of 1S^(l)x2.3^(*)to wheat flour-processing quality.The 1S^(l)x2.3^(*)transgene was stably inherited and expressed over generations.Expression of 1S^(l)x2.3^(*)increased the relative expression of 1Dx2 and 1Dy12 and reduced that of 1By18 during grain development.In general,integration of 1S^(l)x2.3^(*)stimulated the accumulation of endogenous HMW-GSs and low-molecular-weight glutenin subunits in wheat kernels,greatly increasing the glutenin:gliadin ratio and resulting in faster formation of protein bodies in the endosperm during grain development.A wheat material with improved flour-making quality was developed in which 1S^(l)x2.3^(*)improved wheat bread-making quality.

关 键 词：WHEAT Aegilops longissima High-molecular-weight glutenin subunits 1S^(l)x2.3^(*) Bread-making quality 

分 类 号：S512.1[农业科学—作物学]