High-Molecular-Weight Glutenin Subunits: Genetics, Structures, and Relation to End Use Qualities

Li, Yi; Fu, Jiahui; Shen, Qun; Yang, Dong

doi:10.3390/ijms22010184

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High-Molecular-Weight Glutenin Subunits: Genetics, Structures, and Relation to End Use Qualities

¹

Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 East Tsinghua Rd., Beijing 100083, China

²

Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China

³

Key Laboratory of Plant Protein and Grain Processing, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, 17 East Tsinghua Rd., Beijing 100083, China

^*

Author to whom correspondence should be addressed.

^†

These authors share equal co-first contribution.

Int. J. Mol. Sci. 2021, 22(1), 184; https://doi.org/10.3390/ijms22010184

Submission received: 26 November 2020 / Revised: 16 December 2020 / Accepted: 23 December 2020 / Published: 26 December 2020

(This article belongs to the Special Issue Genetics and Breeding of Wheat)

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Abstract

High-molecular-weight glutenin subunits (HMW-GSs) are storage proteins present in the starchy endosperm cells of wheat grain. Encoding the synthesis of HMW-GS, the Glu-1 loci located on the long arms of group 1 chromosomes of the hexaploid wheat (1A, 1B, and 1D) present multiple allelism. In hexaploid wheat cultivars, almost all of them express 3 to 5 HMW-GSs and the 1Ay gene is always silent. Though HMW-GSs are the minor components in gluten, they are crucial for dough properties, and certain HMW-GSs make more positive contributions than others. The HMW-GS acts as a “chain extender” and provides a disulfide-bonded backbone in gluten network. Hydrogen bonds mediated by glutamine side chains are also crucial for stabilizing the gluten structure. In most cases, HMW-GSs with additional or less cysteines are related to the formation of relatively more or less interchain disulfide bonds and HMW-GSs also affect the gluten secondary structures, which in turn impact the end use qualities of dough.

Keywords: HMW-GS; end use qualities; interchain disulfide bonds; secondary structures

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MDPI and ACS Style

Li, Y.; Fu, J.; Shen, Q.; Yang, D. High-Molecular-Weight Glutenin Subunits: Genetics, Structures, and Relation to End Use Qualities. Int. J. Mol. Sci. 2021, 22, 184. https://doi.org/10.3390/ijms22010184

AMA Style

Li Y, Fu J, Shen Q, Yang D. High-Molecular-Weight Glutenin Subunits: Genetics, Structures, and Relation to End Use Qualities. International Journal of Molecular Sciences. 2021; 22(1):184. https://doi.org/10.3390/ijms22010184

Chicago/Turabian Style

Li, Yi, Jiahui Fu, Qun Shen, and Dong Yang. 2021. "High-Molecular-Weight Glutenin Subunits: Genetics, Structures, and Relation to End Use Qualities" International Journal of Molecular Sciences 22, no. 1: 184. https://doi.org/10.3390/ijms22010184

APA Style

Li, Y., Fu, J., Shen, Q., & Yang, D. (2021). High-Molecular-Weight Glutenin Subunits: Genetics, Structures, and Relation to End Use Qualities. International Journal of Molecular Sciences, 22(1), 184. https://doi.org/10.3390/ijms22010184

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High-Molecular-Weight Glutenin Subunits: Genetics, Structures, and Relation to End Use Qualities

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