%0 Journal Article
%T Composition and functional analysis of low-molecular-weight glutenin alleles with Aroona near-isogenic lines of bread wheat
%A Xiaofei Zhang
%A Hui Jin
%A Yan Zhang
%A Dongcheng Liu
%A Genying Li
%A Xianchun Xia
%A Zhonghu He
%A Aimin Zhang
%J BMC Plant Biology
%D 2012
%I BioMed Central
%R 10.1186/1471-2229-12-243
%X Using the LMW-GS gene marker system, 14¨C20 LMW-GS genes were identified in individual NILs. At the Glu-A3 locus, two m-type and 2¨C4 i-type genes were identified and their allelic variants showed high polymorphisms in length and nucleotide sequences. The Glu-A3d allele possessed three active genes, the highest number among Glu-A3 alleles. At the Glu-B3 locus, 2¨C3£¿m-type and 1¨C3£¿s-type genes were identified from individual NILs. Based on the different compositions of s-type genes, Glu-B3 alleles were divided into two groups, one containing Glu-B3a, B3b, B3f and B3g, and the other comprising Glu-B3c, B3d, B3h and B3i. Eight conserved genes were identified among Glu-D3 alleles, except for Glu-D3f. The protein products of the unique active genes in each NIL were detected using protein electrophoresis. Among Glu-3 alleles, the Glu-A3e genotype without i-type LMW-GS performed worst in almost all quality properties. Glu-B3b, B3g and B3i showed better quality parameters than the other Glu-B3 alleles, whereas the Glu-B3c allele containing s-type genes with low expression levels had an inferior effect on bread-making quality. Due to the conserved genes at Glu-D3 locus, Glu-D3 alleles showed no significant differences in effects on all quality parameters.This work provided new insights into the composition and function of 18 LMW-GS alleles in bread wheat. The variation of i-type genes mainly contributed to the high diversity of Glu-A3 alleles, and the differences among Glu-B3 alleles were mainly derived from the high polymorphism of s-type genes. Among LMW-GS alleles, Glu-A3e and Glu-B3c represented inferior alleles for bread-making quality, whereas Glu-A3d, Glu-B3b, Glu-B3g and Glu-B3i were correlated with superior bread-making quality. Glu-D3 alleles played minor roles in determining quality variation in bread wheat. Thus, LMW-GS alleles not only affect dough extensibility but greatly contribute to the dough resistance, glutenin macro-polymers and bread quality.The unique vis
%K Triticum aestivum
%K Glu-3 alleles
%K Bread-making quality
%U http://www.biomedcentral.com/1471-2229/12/243