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High molecular weight glutenin subunit (HMW-GS) plays an important role in determining dough property and breadmaking quality, and the exploration of novel genes for HMW-GS will be crucial for quality improvement program. A gene coding the y type HMW-GS at Glu-A1 locus in Triticum urartu (AA, 2n = 2× = 14) with an electrophoretic mobility similar to that of 1Dy12, was cloned, sequenced, and heterologously expressed. This novel active 1Ay gene FJ404595 was confirmed by structure analyses of nucleotide and deduced amino acid sequences combining with phylogenetic analysis. The open reading frame (ORF) of this gene was 1 830 bp, encoded a protein of 608 amino acid residues containing 46 hexapeptides and 14 nonapeptides, which was mostly similar to the 1Ay gene AM183223 at a high identity of 99.62% with the two substitutions of both leucine/proline and valine/glutamate, obviously different from the 1Ay gene EU984504 with 587 residues containing 44 hexapeptides and 13 nonapeptides in T. urartu. The amino acid (leucine) at 446 differed from that (proline) of all the eight compared active 1Ay subunits. The predicted secondary protein structure implied that this 1Ay subunit might also have positive impact on flour processing quality.
High molecular weight glutenin subunit (HMW-GS) plays an important role in determining dough property and breadmaking quality, and the exploration of novel genes for HMW-GS will be crucial for quality improvement program. A gene coding the y type HMW-GS at Glu-A1 locus in Triticum urartu (AA, 2n = 2 × = 14) with an electrophoretic mobility similar to that of 1Dy12, was cloned, sequenced, and heterologously expressed. This novel active 1Ay gene FJ404595 was confirmed by structure analyzes of nucleotide and deduced amino acid sequences combining with phylogenetic analysis. The open reading frame (ORF) of this gene was 1 830 bp, encoded a protein of 608 amino acid residues containing 46 hexapeptides and 14 nonapeptides, which was mostly similar to the 1Ay gene AM183223 at a high identity of 99.62% with the two substitutions of both leucine / proline and valine / glutamate, obviously different from the 1Ay gene EU984504 with 587 residues containing 44 hexapeptides and 13 nonapeptides in T. ura The amino acid (leucine) at 446 differed from that (proline) of all the eight verified active 1Ay subunits. The predicted secondary protein structure implied that this 1Ay subunit might also have positive impact on flour processing quality.