High-molecular-weight glutenin subunit (HMW-GS) is a key factor affecting dough-processing quality. 1Sty13 is a novel HMW-GS found in the tetraploid species, Elymus sibiricus L. 1Sty13 has faster electrophoretic mobility than the 1Dy12 subunit on sodium dodecyl sulphate (SDS)-polyacrylamide gel electrophoresis. The gene encoding the 1Sty13 subunit was composed of 1803 nucleotide base pairs with an open reading frame that was 599 amino acids in length. Analysis of the predicted amino acid sequence of 1Sty13 indicated that the N-terminal domain was similar to the y-type subunit, whereas the C-terminal domains were similar to the x-type subunit. Five cysteine residues were found in 1Sty13, which is one less than the published HMW-GS in the St genome. The 1Sty13 protein was purified at a scale sufficient for incorporation into flour for the SDS sedimentation test, which indicated that incorporating 1Sty13 improved dough quality.

中文翻译：

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1Sty13 的表征，一种来自 Elymus sibiricus L 的新型高分子量麦谷蛋白亚基。

高分子量麦谷蛋白亚基（HMW-GS）是影响面团加工质量的关键因素。1Sty13 是一种在四倍体物种中发现的新型 HMW-GS，Elymus sibiricusL. 1Sty13 在十二烷基硫酸钠 (SDS)-聚丙烯酰胺凝胶电泳中比 1Dy12 亚基具有更快的电泳迁移率。编码1Sty13亚基的基因由1803个核苷酸碱基对组成，开放阅读框长度为599个氨基酸。1Sty13 的预测氨基酸序列分析表明，N 端结构域与 y 型亚基相似，而 C 端结构域与 x 型亚基相似。在 1Sty13 中发现了 5 个半胱氨酸残基，比已发表的 St 基因组中的 HMW-GS 少一个。1Sty13 蛋白质的纯化规模足以掺入面粉中进行 SDS 沉降测试，这表明掺入 1Sty13 改善了面团质量。