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GrainGenes Reference Report: PMB-47-785

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Reference	PMB-47-785
Title	Identification and molecular characterisation of hordoindolines from barley grain
Journal	Plant Molecular Biology
Year	2001
Volume	47
Pages	785-794
Author	Darlington HF [ Show all 6 ]
Abstract	Summary: Grain texture in barley is an important quality character as soft-textured cultivars have better malting quality. In wheat, texture is considered to be determined by the puroindolines, a group of basic hydrophobic proteins present on the surface of the starch granule. Hard wheats have been proposed to lack puroindoline a or to have mutant forms of puroindoline b which do not bind to the granule surface. Analysis of six barley cultivars (three soft-textured and three hard) showed that all contained proteins homologous to wheat puroindoline b, but PCR analysis failed to show any differences in amino acid sequences similar to those which have been proposed to determine textural differences in wheat. Southern blot analysis showed two hordoindoline b genes which were isolated and shown to encode proteins with 94% sequence identity. Expression of hordoindoline b mRNA occurred in the starchy endosperm and aleurone layer of the developing seed, but not in the embryo. Analysis of seven soft- and six hard-textured barley varieties showed that all contained hordoindoline a except two hard varieties (Sundance, Hart) which were subsequently shown to both lack hordoindoline a mRNA. It was therefore concluded that there is not a clear relationship between the presence of hordoindoline a and grain texture in barley
External Databases	Pubmed: 11785939
Keyword	[ Hide all but 1 of 52 ] acid aleurone aleurone layer amino acid amino acid sequence b-gene barley barley cultivars barley varieties barley-grain character cultivar embryo encode endosperm expression foaming properties friabilin gene germination grain grain texture granule hard wheat hardness hordoindoline identification identity layer malting malting quality mrna mutant pcr pcr analysis protein puroindoline puroindoline-a puroindoline-b quality seed sequence soft softness starch starch granule starchy endosperm surface texture variety wheat wheat-flour

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