Review on low-molecular-weight glutenin subunits and their coding genes
2007
Zhao Xianlin | Xia Xianchun | Liu Li
صينى. 小麦低分子量麦谷蛋白亚基（LMW-GS）约占种子贮藏蛋白的1/3，对面团延展性和食品加工品质有重要影响，是小麦品质改良的主要目标之一。由于其基因拷贝数较多，分子量小，且在电泳图谱上与醇溶蛋白相互重叠，有关LMW-GS的研究远不及HMW-GS深入。笔者系统论述了LMW-GS的命名和结构特征、编码基因在染色体上分布及等位变异类型、Genbank注册的LMW-GS基因及其分类、LMW-GS与品质的关系等，并结合作者的研究结果对LMW-GS基因的鉴定及分子标记开发进行了探讨，目的是为低分子量亚基用于小麦品质改良提供理论基础。
اظهر المزيد [+] اقل [-]إنجليزي. The low-molecular-weight glutenin subunit (LMW-GS) of wheat is about 1/3 of the amount in seed storage proteins and has great effects on dough extensibility and food processing quality. It has thus became one of the main factors for wheat quality improvement. However, resolution of the LMW-GS and the scoring of their alleles by direct analysis of proteins are challenging to work with due to the larger number of expressed subunits and their overlapping mobility with the abundant gliadin proteins. In this paper, scientists reviewed the nomenclature and structure features of LMW-GS, their coding gene loci on chromosomes and allelic variation, the registered genes in Genbank and classification, and their relations with. We also discussed the identification of LMW-GS genes and their development of molecular markers based on the author’s own research results, in order to provide a theoretical basis for using LMW-GS in breeding quality wheat cultivar.
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