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GrainGenes Reference Report: PMB-48-633

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Reference	PMB-48-633
Title	Puroindolines: the molecular genetic basis of wheat grain hardness
Journal	Plant Molecular Biology
Year	2002
Volume	48
Pages	633-647
Author	Morris CF
Abstract	Summary: The variation in grain hardness is the single most important trait that determines end-use quality of wheat. Grain texture classification is based primarily on either the resistance of kernels to crushing or the particle size distribution of ground grain or flour. Recently, the molecular genetic basis of grain hardness has become known, and it is the focus of this review. The puroindoline proteins a and b form the molecular basis of wheat grain hardness or texture. When both puroindolines are in their 'functional' wild state, grain texture is soft. When either one of the puroindolines is absent or altered by mutation, then the result is hard texture. In the case of durum wheat which lacks puroindolines, the texture is very hard. Puroindolines represent the molecular-genetic basis of the Hardness locus on chromosome 5DS and the soft (Ha) and hard (ha) alleles present in hexaploid bread wheat varieties. To date, seven discrete hardness alleles have been described for wheat. All involve puroindoline a or b and have been designated Pina-D1b and Pinb-D1b through Pinb-D1g. A direct role of a related protein, grain softness protein (as currently defined), in wheat grain texture has yet to be demonstrated
External Databases	https://doi.org/10.1023/A:1014837431178
Allele	Pina-D1a (Triticum) Pinb-D1a (Triticum)
Keyword	[ Hide all but 1 of 51 ] allele baking quality bread bread wheat characterization system chromosome chromosome 5d classification date durum durum wheat end-use quality endosperm softness flour friabilin genetic-basis grain hardness grain texture hardness hexaploid hexaploid bread wheat kernel kernel hardness kernels locus molecular-basis mutation particle size particle size distribution particle-size protein puroindoline puroindoline-a quality resistance review sequence size distribution soft softness softness protein spring wheat starch granule protein state texture trait wheat grain wheat varieties wheat-grain wheat-varieties wild

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