Purification and characterization of HMW glutenin subunits encoded by chromosome 1B of durum wheat (Triticum durum)

1991 ◽  
Vol 14 (2) ◽  
pp. 111-116 ◽  
Author(s):  
A.S. Tatham ◽  
J.M. Field ◽  
J.N. Keen ◽  
P.J. Jackson ◽  
P.R. Shewry
Keyword(s):  
Durum Wheat ◽  
Triticum Durum ◽  
Glutenin Subunits ◽  
Purification And Characterization ◽  
Hmw Glutenin Subunits ◽  
Hmw Glutenin

Transfer of HMW-glutenin subunits from wild wheats into Triticum durum and improvement of quality

2002 ◽  
Vol 30 (1-2) ◽  
pp. 173-180 ◽  
Author(s):  
H. S. Dhaliwal ◽  
M. Garg ◽  
H. Singh ◽  
P. Chhuneja ◽  
Harinder Kaur
Keyword(s):  
Triticum Durum ◽  
Glutenin Subunits ◽  
Hmw Glutenin Subunits ◽  
Wild Wheats ◽  
Hmw Glutenin

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.

Isolation and characterization of the HMW glutenin subunits 17 and 18 D glutenin subunits from wheat isogenic line L88-31

2007 ◽  
pp. 171-174
Author(s):  
Tanya. Odintsova ◽  
Tsezi. Egorov ◽  
Alexander. Musolyamov ◽  
Arthur. Tatham ◽  
Peter Shewry ◽  
...  
Keyword(s):  
Isogenic Line ◽  
Glutenin Subunits ◽  
Hmw Glutenin Subunits ◽  
Isolation And Characterization ◽  
Hmw Glutenin

Characterization of the multigene family coding for HMW glutenin subunits in wheat using cDNA clones

1983 ◽  
Vol 67 (1) ◽  
pp. 87-96 ◽  
Author(s):  
R. D. Thompson ◽  
D. Bartels ◽  
N. P. Harberd ◽  
R. B. Flavell
Keyword(s):  
Multigene Family ◽  
Cdna Clones ◽  
Glutenin Subunits ◽  
Hmw Glutenin Subunits ◽  
Hmw Glutenin
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