ArticlePloS one2013
Overexpression of avenin-like b proteins in bread wheat (Triticum aestivum L.) improves dough mixing properties by their incorporation into glutenin polymers.
Article in PloS one, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed, 40 citations in OpenAlex.
- Empirical and Theoretical Bases of Good Steamed Bread Production.Foods (Basel, Switzerland) · 2023Review
- Transcriptome and Proteome Analysis Revealed the Influence of High-Molecular-Weight Glutenin Subunits (HMW-GSs) Deficiency on Expression of Storage Substances and the Potential Regulatory Mechanism of HMW-GSs.Foods (Basel, Switzerland) · 2023Article
- RNA-Seq Analysis of Developing Grains of Wheat to Intrigue Into the Complex Molecular Mechanism of the Heat Stress Response.Frontiers in plant science · 2022Article
- An established protocol for generating transgenic wheat for wheat functional genomicsFrontiers in plant science · 2022Article
- Quantitative Label-Free Comparison of the Metabolic Protein Fraction in Old and Modern Italian Wheat Genotypes by a Shotgun Approach.Molecules (Basel, Switzerland) · 2021Article
- Proteome Analysis and Epitope Mapping in a Commercial Reduced-Gluten Wheat Product.Frontiers in nutrition · 2021Article
- New insights into the mechanism of storage protein biosynthesis in wheat caryopsis under different nitrogen levels.Protoplasma · 2020Article
- Article
- Genomic and functional genomics analyses of gluten proteins and prospect for simultaneous improvement of end-use and health-related traits in wheat.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2020Review
- Genomics-Enabled Analysis ofInternational journal of molecular sciences · 2020Article
- Characterising avenin-like proteins (ALPs) from albumin/globulin fraction of wheat grains by RP-HPLC, SDS-PAGE, and MS/MS peptides sequencing.BMC plant biology · 2020Article
- Mapping Coeliac Toxic Motifs in the Prolamin Seed Storage Proteins of Barley, Rye, and Oats Using a Curated Sequence Database.Frontiers in nutrition · 2020Article
- Biostimulant Effects of Glutacetine® and Its Derived Formulations Mixed With N Fertilizer on Post-heading N Uptake and Remobilization, Seed Yield, and Grain Quality in Winter Wheat.Frontiers in plant science · 2020Article
- New insights into the evolution of wheat avenin-like proteins in wild emmer wheat (Proceedings of the National Academy of Sciences of the United States of America · 2018Article
- Article
- Prospecting for Microelement Function and Biosafety Assessment of Transgenic Cereal Plants.Frontiers in plant science · 2018Review
- Effect of extra cysteine residue of new mutant 1Ax1 subunit on the functional properties of common wheat.Scientific reports · 2017Article
- Genetic characterization of cysteine-rich type-b avenin-like protein coding genes in common wheat.Scientific reports · 2016Article
Corrections and comments
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Authors and funding
15 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Avenin-like b proteins are a small family of wheat storage proteins, each containing 18 or 19 cysteine residues. The role of these proteins, with high numbers of cysteine residues, in determining the functional properties of wheat flour is unclear. In the present study, two transgenic lines of the bread wheat overexpressing avenin-like b gene were generated to investigate the effects of Avenin-like b proteins on dough mixing properties. Sodium dodecyl sulfate sedimentation (SDSS) test and Mixograph analysis of these lines demonstrated that overexpression of Avenin-like b proteins in both transgenic wheat lines significantly increased SDSS volume and improved dough elasticity, mixing tolerance and resistance to extension. These changes were associated with the increased proportion of polymeric proteins due to the incorporation of overexpressed Avenin-like b proteins into the glutenin polymers. The results of this study were critical to confirm the hypothesis that Avenin-like b proteins could be integrated into glutenin polymers by inter-chain disulphide bonds, which could help understand the mechanism behind strengthening wheat dough strength.
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