Journal article
Gene networks in the synthesis and deposition of protein polymers during grain development of wheat
Functional & Integrative Genomics, Vol.11(1), pp.23-35
2011
Abstract
As the amino acid storing organelle, the protein bodies provide nutrients for embryo development, seed germination and early seedling growth through storage proteolysis in cereal plants, such as wheat and rice. In protein bodies, the monomeric and polymeric prolamins, i.e. gliadins and glutenins, form gluten and play a key role in determining dough functionality and end-product quality of wheat. The formation of intra- and intermolecular bonds, including disulphide and tyrosine bonds, in and between prolamins confers cohesivity, viscosity, elasticity and extensibility to wheat dough during mixing and processing. In this review, we summarize recent progress in wheat gluten research with a focus on the fundamental molecular biological aspects, including transcriptional regulation on genes coding for prolamin components, biosynthesis, deposition and secretion of protein polymers, formation of protein bodies, genetic control of seed storage proteins, the transportation of the protein bodies and key enzymes for determining the formation of disulphide bonds of prolamin polymers.
Details
- Title
- Gene networks in the synthesis and deposition of protein polymers during grain development of wheat
- Authors/Creators
- M. She (Author/Creator) - Chinese Academy of Agricultural SciencesX. Ye (Author/Creator) - Chinese Academy of Agricultural SciencesY. Yan (Author/Creator) - Capital Normal UniversityC. Howit (Author/Creator) - Commonwealth Scientific and Industrial Research OrganisationM. Bellgard (Author/Creator)W. Ma (Author/Creator) - Murdoch University
- Publication Details
- Functional & Integrative Genomics, Vol.11(1), pp.23-35
- Publisher
- Springer Verlag
- Identifiers
- 991005544510307891
- Copyright
- © 2010 Springer-Verlag
- Murdoch Affiliation
- Centre for Comparative Genomics
- Language
- English
- Resource Type
- Journal article
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Source: InCites
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- Collaboration types
- Domestic collaboration
- International collaboration
- Citation topics
- 3 Agriculture, Environment & Ecology
- 3.85 Food Science & Technology
- 3.85.99 Cereal Starch Properties
- Web Of Science research areas
- Genetics & Heredity
- ESI research areas
- Molecular Biology & Genetics