Significant down-regulation of gamma-gliadins has minor effect on gluten and starch properties of bread wheat.

摘要

The contribution of gliadins to the baking performance of wheat has been widely discussed. In the present study we report the properties of the flours of fifteen transgenic wheat lines with gamma-gliadins down-regulated by RNAi. Technological properties were assessed by sodium dodecyl sulfate sedimentation (SDSS) test, and rheological properties were characterized during mixing using the MixolabReg.. Changes in the proportions of gluten proteins, with significant increases of glutenins, were observed in transgenic lines. These changes did not affect the SDSS test in most of the transgenic lines. The dough strength of some transgenic lines was reduced as determined by the MixolabReg.. Changes in the starch behavior were also observed in the transgenic lines, in which lower values of torque were observed at the C3, C4 and C5 points of the mixing curve. The results reported here are important in understanding the role of gamma-gliadins in the bread-making quality of flours