ABSTRACT For successful bread-making, dough made from wheat flour needs to have considerable elasticity. The elasticity is provided in part by seed storage proteins called high molecular

weight (HMW) glutenin subunits. Two particular HMW subunits, numbers 12 and 10 have been found previously to confer different degrees of elasticity to dough. We compare here the amino acid

sequences of these closely related proteins. They differ in their central regions, which consist of arrays of repeating hexamer and nonamer amino acid units. HMW glutenin 10 has a higher

proportion of repeats of the consensus type than 12 and we postulate that this produces a more regular pattern of repetitive β turns in the protein, contributing to dough elasticity. A

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STRATEGIES TO IMPROVE WHEAT FOR HUMAN HEALTH Article 13 August 2020 TRADE-OFFS IN THE GENETIC CONTROL OF FUNCTIONAL AND NUTRITIONAL QUALITY TRAITS IN UK WINTER WHEAT Article Open access 07

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wheat. _Biochemical Genetics_ 24:579–596. Article  CAS  Google Scholar  Download references AUTHOR INFORMATION Author notes * R. B. Flavell Present address: John Innes Institute, Colney

Lane, Norwich, NR4 7UH, England * A. P. Goldsbrough Present address: Plant Breeding International Cambridge, Maris Lane, Trumpington, Cambridge, CB2 2LQ, England * L. S. Robert Present

address: Dept. of Biochemistry, University of Ottawa, 40 Somerset St. East, Ontario, Canada, KIN 9B4 * D. Schnick Present address: Biologische Bundesanstalt, Institut f. Biochemie, Messeweg

11/12, D-3300, Braunschweig, FRG * R. D. Thompson Present address: Max-Planck-Institut, Abt. Salamini, Egelspfad, D-5000, Köln, 30, FRG * R. B. Flavell: Corresponding author. AUTHORS AND

AFFILIATIONS * Department of Molecular Genetics, AFRC Institute of Plant Science Research (Cambridge Laboratory), Trumpington, Cambridge, CB2 2JB, England R. B. Flavell Authors * R. B.

Flavell View author publications You can also search for this author inPubMed Google Scholar * A. P. Goldsbrough View author publications You can also search for this author inPubMed Google

Scholar * L. S. Robert View author publications You can also search for this author inPubMed Google Scholar * D. Schnick View author publications You can also search for this author inPubMed

 Google Scholar * R. D. Thompson View author publications You can also search for this author inPubMed Google Scholar RIGHTS AND PERMISSIONS Reprints and permissions ABOUT THIS ARTICLE CITE

THIS ARTICLE Flavell, R., Goldsbrough, A., Robert, L. _et al._ Genetic Variation in Wheat HMW Glutenin Subunits and the Molecular Basis of Bread-Making Quality. _Nat Biotechnol_ 7, 1281–1285

(1989). https://doi.org/10.1038/nbt1289-1281 Download citation * Received: 21 May 1989 * Accepted: 22 August 1989 * Issue Date: 01 December 1989 * DOI: https://doi.org/10.1038/nbt1289-1281

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