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Characterization of a Low-Molecular-Weight Glutenin Subunit Gene from Bread Wheat and the Corresponding Protein That Represents a Major Subunit of the Glutenin Polymer1

Stefania Masci*, Renato D'Ovidio, Domenico Lafiandra, and Donald D. Kasarda

Dipartimento di Agrobiologia e Agrochimica, Universita' della Tuscia, Via S. Camillo de Lellis, 01100 Viterbo, Italy (S.M., R.D., D.L.); and United States Department of Agriculture, Agricultural Research Service, Western Regional Research Center, 800 Buchanan Street, Albany, California 94710 (S.M., D.D.K.)

Both high- and low-molecular-weight glutenin subunits (LMW-GS) play the major role in determining the viscoelastic properties of wheat (Triticum aestivum L.) flour. To date there has been no clear correspondence between the amino acid sequences of LMW-GS derived from DNA sequencing and those of actual LMW-GS present in the endosperm. We have characterized a particular LMW-GS from hexaploid bread wheat, a major component of the glutenin polymer, which we call the 42K LMW-GS, and have isolated and sequenced the putative corresponding gene. Extensive amino acid sequences obtained directly for this 42K LMW-GS indicate correspondence between this protein and the putative corresponding gene. This subunit did not show a cysteine (Cys) at position 5, in contrast to what has frequently been reported for nucleotide-based sequences of LMW-GS. This Cys has been replaced by one occurring in the repeated-sequence domain, leaving the total number of Cys residues in the molecule the same as in various other LMW-GS. On the basis of the deduced amino acid sequence and literature-based assignment of disulfide linkages, a computer-generated molecular model of the 42K subunit was constructed.

1   This research was supported in part by the Italian Ministero delle Risorse Agricole, Alimentarie Forestali, National Research Project "Plant Biotechnology," the Italian Ministero per l'Universita' e la Ricerca Scientifica e Tecnologica, and the National Research Project "Studio delle proteine dei cereali e loro relazioni con aspetti tecnologici e nutrizionali."
*   Corresponding author; e-mail masci{at}unitus.it; fax 761-357242.

Plant Physiol. (1998) 118: 1147-1158
Copyright Clearance Center:   0032-0889/98/118//12
© 1998 American Society of Plant Physiologists




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