ArticleScientific reports2016
Low molecular weight glutenin subunit gene Glu-B3h confers superior dough strength and breadmaking quality in wheat (Triticum aestivum L.).
Article in Scientific reports, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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14 citing papers in PubMed.
- Integration of HMW-GS and retrotransposon marker LTR14 for selection of wheat genotypes combining baking quality and resistance to take-all disease.BMC plant biology · 2026Article
- Effects of Low-Molecular-Weight Glutenin Subunit Encoded byFoods (Basel, Switzerland) · 2023Article
- Genetic Variation and Heritability of Sensory and Artisan Bread Traits in a Set of SRW Wheat Breeding Lines.Foods (Basel, Switzerland) · 2023Article
- Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products.Current research in food science · 2023Review
- Molecular Characterization and SNP-Based Molecular Marker Development of Two Novel High Molecular Weight Glutenin Genes fromInternational journal of molecular sciences · 2022Article
- Comparison of effect of using hard and soft wheat on the high molecular weight-glutenin subunits profile and the quality of produced cookie.Journal of food science and technology · 2022Article
- The 10,000-Year Success Story of Wheat!Foods (Basel, Switzerland) · 2021Review
- Proteome and transcriptome analyses of wheat near isogenic lines identifies key proteins and genes of wheat bread quality.Scientific reports · 2021Article
- The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance.The application of clinical genetics · 2021Review
- Characterization of high- and low-molecular-weight glutenin subunits from Chinese Xinjiang wheat landraces and historical varieties.Journal of food science and technology · 2020Article
- Improving grain yield, stress resilience and quality of bread wheat using large-scale genomics.Nature genetics · 2019Article
- Enriching LMW-GS alleles and strengthening gluten properties of common wheat through wide hybridization with wild emmer.3 Biotech · 2019Article
- Article
- New insight into the function of wheat glutenin proteins as investigated with two series of genetic mutants.Scientific reports · 2017Article
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9 authors.
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Abstract
Low molecular weight glutenin subunit is one of the important quality elements in wheat (Triticum aestivum L.). Although considerable allelic variation has been identified, the functional properties of individual alleles at Glu-3 loci are less studied. In this work, we performed the first comprehensive study on the molecular characteristics and functional properties of the Glu-B3h gene using the wheat cultivar CB037B and its Glu-B3 deletion line CB037C. The results showed that the Glu-B3h deletion had no significant effects on plant morphological or yield traits, but resulted in a clear reduction in protein body number and size and main quality parameters, including inferior mixing property, dough strength, loaf volume, and score. Molecular characterization showed that the Glu-B3h gene consists of 1179 bp, and its encoded B-subunit has a longer repetitive domain and an increased number of α-helices, as well as higher expression, which could contribute to superior flour quality. The SNP-based allele-specific PCR markers designed for the Glu-B3h gene were developed and validated with bread wheat holding various alleles at Glu-B3 locus, which could effectively distinguish the Glu-B3h gene from others at the Glu-B3 locus, and have potential applications for wheat quality improvement through marker-assisted selection.
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