scholarly journals Characterisation of a specific class of typical low molecular weight glutenin subunits of durum wheat by a proteomic approach

2010 ◽  
Vol 51 (1) ◽  
pp. 134-139 ◽  
Author(s):  
V. Muccilli ◽  
V. Cunsolo ◽  
R. Saletti ◽  
S. Foti ◽  
B. Margiotta ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Durum Wheat ◽  
Low Molecular Weight ◽  
Specific Class ◽  
Glutenin Subunits ◽  
Proteomic Approach

scholarly journals Genetic diversity of high and low molecular weight glutenin subunits in Saharan bread and durum wheats from Algerian oases

2012 ◽  
Vol 48 (No. 1) ◽  
pp. 23-32 ◽  
Author(s):  
I. Bellil ◽  
M. Chekara Bouziani ◽  
D. Khelifi
Keyword(s):  
Genetic Diversity ◽  
Molecular Weight ◽  
Durum Wheat ◽  
Bread Wheat ◽  
Allelic Variation ◽  
Low Molecular Weight ◽  
Glutenin Subunits ◽  
Lmw Glutenin Subunits ◽  
Genotypic Identification ◽  
Diversity Studies

Saharan wheats have been studied particularly from a botanical viewpoint. Genotypic identification, classification and genetic diversity studies to date were essentially based on the morphology of the spike and grain. For this, the allelic variation at the glutenin loci was studied in a set of Saharan bread and durum wheats from Algerian oases where this crop has been traditionally cultivated. The high molecular weight and low molecular weight glutenin subunit composition of 40 Saharan bread and 30 durum wheats was determined by SDS-PAGE. In Saharan bread wheats 32 alleles at the six glutenin loci were detected, which in combination resulted in 36 different patterns including 17 for HMW and 23 for LMW glutenin subunits. For the Saharan durum wheats, 29 different alleles were identified for the five glutenin loci studied. Altogether, 29 glutenin patterns were detected, including 13 for HMW-GS and 20 for LMW-GS. Three new alleles were found in Saharan wheats, two in durum wheat at the Glu-B1 and Glu-B3 loci, and one in bread wheat at the Glu-B1 locus. The mean indices of genetic variation at the six loci in bread wheat and at the five loci in durum wheat were 0.59 and 0.63, respectively, showing that Saharan wheats were more diverse. This information could be useful to select Saharan varieties with improved quality and also as a source of genes to develop new lines when breeding for quality.

Characterization of durum wheat high molecular weight glutenin subunits Bx20 and By20 sequences by a molecular and proteomic approach

2016 ◽  
Vol 51 (7) ◽  
pp. 512-517 ◽  
Author(s):  
Vito Davide Santagati ◽  
Francesco Sestili ◽  
Domenico Lafiandra ◽  
Renato D'Ovidio ◽  
Helene Rogniaux ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Durum Wheat ◽  
High Molecular Weight ◽  
Glutenin Subunits ◽  
Proteomic Approach

Association of high and low molecular weight glutenin subunits with dough strength in durum wheats (Triticum turgidum ssp. turgidum L. conv. durum (Desf.)) in southern Australia

1996 ◽  
Vol 36 (4) ◽  
pp. 451 ◽  
Author(s):  
CY Liu ◽  
AJ Rathjen
Keyword(s):  
Molecular Weight ◽  
Grain Yield ◽  
Durum Wheat ◽  
Bread Wheat ◽  
Low Molecular Weight ◽  
Wheat Cultivars ◽  
Glutenin Subunits ◽  
Dough Strength ◽  
Hmw Glutenin Subunits ◽  
Hmw Glutenin

A large set of durum wheat lines (79 including 8 advanced Australian breeding lines) randomly collected from 11 countries and 11 bread wheat cultivars were grown in replicated trials at 2 field locations to compare yield and gluten quality. Gluten strength, as measured by the sodium dodecyl sulfate (SDS)-sedimentation (SDSS) test, varied considerably among the durum lines and was associated with the presence of specific glutenins. Unlike some previous reports, the present study showed that durum wheat cultivars having the high molecular weight (HMW) glutenin subunits coded by Glu-B1 genes such as 13 + 16 and 7 + 8 were highly correlated with improved dough strength, which was consistent with the effect of HMW glutenin subunits on dough quality in bread wheat. Cultivars having the low molecular weight (LMW) glutenin allele LMW-2 (or gliadin band r-45) generally gave stronger gluten than lines with allele LMW-1, as reported by earlier workers. The LMW pattern LMW-IIt gave the strongest glutenin. The combined better alleles at Glu-B1 (coded bands 13 + 16, 7 + 8 v. 6 + 8, 20) and Glu-3 (patterns LMW- II, LMW-IIt v. LMW-I) showed linear cumulative effects for dough strength. All the durum lines studied had lower SDSS values than the bread wheat controls (45.8 v. 76.2 mL), though durum wheats tended to possess higher grain protein concentrations (14.0 v. 11.9%) and gave lower grain yield than bread wheat. The Australian advanced lines had higher yield and better dough strength than durums from other countries except those from CIMMYT. The Australian lines also had 1-1.5% higher protein concentration and equal or better grain yield than the bread wheat, suggesting that these lines had potential for commercial use.

Characterization of durum wheat mediterranean germplasm for high and low molecular weight glutenin subunits in relation with quality

2003 ◽  
Vol 19 (3) ◽  
pp. 373-382 ◽  
Author(s):  
C.N. Raciti ◽  
M.A. Doust ◽  
G.M. Lombardo ◽  
G. Boggini ◽  
L. Pecetti
Keyword(s):  
Molecular Weight ◽  
Durum Wheat ◽  
Low Molecular Weight ◽  
Glutenin Subunits

Frequencies of High and Low Molecular Weight Glutenin Subunits in Durum Wheat Grown in Syria

1999 ◽  
Vol 27 (3) ◽  
pp. 301-305 ◽  
Author(s):  
N. Mir Ali ◽  
M. I. E. Arabi ◽  
B. Al-Safadi
Keyword(s):  
Molecular Weight ◽  
Durum Wheat ◽  
Low Molecular Weight ◽  
Glutenin Subunits

An update of low molecular weight glutenin subunits in durum wheat relevant to breeding for quality

2018 ◽  
Vol 83 ◽  
pp. 236-244 ◽  
Author(s):  
Magdalena Ruiz ◽  
Guillermo Bernal ◽  
Patricia Giraldo
Keyword(s):  
Molecular Weight ◽  
Durum Wheat ◽  
Low Molecular Weight ◽  
Glutenin Subunits

Identification of low-molecular weight glutenin subunits of wheat associated with bread-making quality

2004 ◽  
Vol 123 (4) ◽  
pp. 355-360 ◽  
Author(s):  
W. Maruyama-Funatsuki ◽  
K. Takata ◽  
Z. Nishio ◽  
T. Tabiki ◽  
E. Yahata ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Low Molecular Weight ◽  
Glutenin Subunits ◽  
Bread Making
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