Cloning and characterization of high molecular weight glutenin gene from Triticum aestivum cultivar Dacke

Authors

  • Kirushanthy Kajendran Department of Chemistry, Faculty of Science, University of Colombo, Colombo
  • Naduviladath Vishvanath Chandrasekharan Department of Chemistry, Faculty of Science, University of Colombo, Colombo
  • Chamari Madhu Hettiarachchi Department of Chemistry, Faculty of Science, University of Colombo, Colombo
  • Wijerupage Sandhya Sulochana Wijesundera Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Colombo, Colombo

DOI:

https://doi.org/10.18203/issn.2454-2156.IntJSciRep20184193

Keywords:

Dough, Dacke, HMW glutenin

Abstract

Background: High molecular weight (HMW) glutenin protein plays a crucial role in determining dough viscoelastic properties that determines the quality of wheat flour. The aim of the present study was to isolate, clone and analyze (in silico) the HMW glutenin gene of Triticum aestivum cultivar Dacke.

Methods: Primers were designed to amplify a 2445 bp fragment of HMW glutenin gene. Ax type HMW glutenin gene from Triticum aestivum cultivar Dacke was isolated using PCR and it was sequenced by primer walking.  

Results: Amplified HMW glutenin gene was designated as HMWGAx. Sequence analysis revealed a complete open reading frame encoding 815 amino acid residues with N- and C terminal non-repetitive domain and a central repetitive domain. The calculated molecular weight of the deduced HMW glutenin protein was ~88 kDa and the number of cysteine residues in the HMWGAx was four, in accordance with other x type HMW glutenin proteins. Phylogenetic analysis revealed 100% homology to the previously studied Ax2* type HMW glutenin gene from cultivar Cheyenne. Predicted secondary structure results showed that it was similar to1Ax1 type of common wheat (Triticum aestivum), having superior flour milling quality.

Conclusions: Sequence analysis suggests that HMWGAx protein significantly and positively correlates with the properties of elasticity and extensibility of gluten. 

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Author Biographies

Kirushanthy Kajendran, Department of Chemistry, Faculty of Science, University of Colombo, Colombo

Dept. of chemistry university of colombo

world rank - 2158

Naduviladath Vishvanath Chandrasekharan, Department of Chemistry, Faculty of Science, University of Colombo, Colombo

Dept. of Chemistry university of colombo

world rank - 2158

Chamari Madhu Hettiarachchi, Department of Chemistry, Faculty of Science, University of Colombo, Colombo

Dept. of Chemistry university of colombo

world rank - 2158

Wijerupage Sandhya Sulochana Wijesundera, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Colombo, Colombo

Dept. of Biochemistry and Molecular biology

world rank - 2158

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Published

2018-09-29

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Short Communication