The positive effects of the high molecular weight subunits 3+10 and 2* of glutenin on the bread-making quality of wheat cultivars

Euphytica ◽  
1983 ◽  
Vol 32 (3) ◽  
pp. 735-742 ◽  
Author(s):  
Johannes H. E. Moonen ◽  
Auke Scheepstra ◽  
Aris Graveland
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Wheat Cultivars ◽  
Bread Making ◽  
Positive Effects

Inheritance of novel high-molecular-weight glutenin subunits in the Tunisian bread wheat 'BT-2288'

Genome ◽  
1988 ◽  
Vol 30 (3) ◽  
pp. 442-445
Author(s):  
R. B. Gupta ◽  
K. W. Shepherd
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Gel Electrophoresis ◽  
Cultivar Identification ◽  
Wheat Cultivar ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Glutenin Subunits ◽  
Bread Making

Using sodium dodecyl sulphate-polyacrylamide gel electrophoresis, three new high-molecular-weight glutenin subunit/subunit combinations were detected in a Tunisian wheat cultivar (BT-2288) and these were designated bands 26, 7 + 11, and 5 + 9. Analysis of 112 testcross seeds revealed that the genes controlling them were additional alleles at Glu-A1, Glu-B1, and Glu-D1 loci, respectively. These alleles enhance the genetic variability available for cultivar identification and possibly for improving the bread-making quality of hexaploid wheat.Key words: Triticum aestivum, Glu-1 loci, high-molecular-weight glutenin subunits.

Positive effect of the high-molecular-weight glutenin allele, Glu-D1d, on the bread-making quality of common wheat

2003 ◽  
Vol 122 (3) ◽  
pp. 279-280 ◽  
Author(s):  
H. Tanaka ◽  
N. Nakata ◽  
M. Osawa ◽  
M. Tomita ◽  
H. Tsujimoto ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Common Wheat ◽  
Bread Making ◽  
Positive Effect

scholarly journals The high-molecular-weight glutenin subunit compositions of wheat varieties bred in Finland

1986 ◽  
Vol 58 (4) ◽  
pp. 151-156
Author(s):  
Tuula Sontag ◽  
Hannu Salovaara ◽  
Peter I Payne
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Bread Wheat ◽  
Polyacrylamide Gel Electrophoresis ◽  
Glutenin Subunit ◽  
Bread Making ◽  
Wheat Varieties ◽  
Hmw Glutenin Subunit ◽  
Hmw Glutenin

The composition of high-molecular-weight (HMW) glutenin subunits in 35 Finnish bread wheat cultivars was determined by SDS-polyacrylamide gel electrophoresis. One third of the varieties have one of two HMW glutenin subunit compositions and there are only 17 different compositions in all. Three cultivars, Antti, Kiuru and Panu, are genetically mixed for some of these subunits. Cultivar Tammi (II) contains a novel HMW subunit of glutenin, not detected in any bread wheat previously analysed, and is presumed to be coded by genes on chromosome 1A at the Glu-A1 locus. On the basis of previous work, which related individual subunits to bread-making quality, HMW glutenin subunit quality (Glu-1 quality) scores were calculated for the varieties. The results are related to the bread-making quality of Finnish wheats.

Effect of high molecular weight glutenins and D-zone gliadins on bread-making quality in German wheat varieties

2000 ◽  
Vol 28 (1-2) ◽  
pp. 187-194 ◽  
Author(s):  
V. Brönneke ◽  
G. Zimmermann ◽  
B. Killermann
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Bread Making ◽  
Wheat Varieties
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