Accumulation of High-Molecular-Weight Glutenin Subunits in Superior and Inferior Grains of a Winter Wheat, Yangmai 158

Prediction of flour breadmaking quality was verified using DNA markers in seven genotypes of winter wheat (T. aestivum L., 2n = 6x = 42, AABBDD) of different quality classes, four genotypes of triticale (× Triticosecale Wittmack, 2n = 6x = 42, AABBRR), and selected progenies of triticale Presto with the T1R.1D<sub>5+10</sub>-2 translocation. DNA isolated from fresh leaves (the stage of the first true leaf) was used to detect the Glu D1 5+10 allele based on the SPLAT protocol according to D’Ovidio and Anderson (1994). The presence of the Glu D1 5+10 allele was verified using a product of 450 bp size. It was detected in the wheat genotypes Athlet, Brea, Bruneta, Iris, Lívia, Mona, Sida, and in all analysed progenies derived from the Presto triticale sample with the T1R.1D<sub>5+10</sub>-2 translocation. Effects are discussed of other loci on the final breadmaking quality in the wheat varieties Athlet, Lívia, and Mona with Glu D1 5+10 and a lower grain breadmaking quality.  

Download Full-text

The accumulation of high molecular weight glutenin subunits (HMW-GS) and their relation to dough rheological quality in Chinese winter wheat

Australian Journal of Agricultural Research ◽

10.1071/ar05080 ◽

2006 ◽

Vol 57 (1) ◽

pp. 41 ◽

Cited By ~ 2

Author(s):

Zhiying Deng ◽

Jichun Tian ◽

Ruibo Hu

Keyword(s):

Molecular Weight ◽

Winter Wheat ◽

High Molecular Weight ◽

Grain Development ◽

Glutenin Subunits ◽

Sds Page ◽

Winter Wheat Cultivars ◽

The Individual ◽

Accumulation Trend ◽

Days After Anthesis

Six winter wheat cultivars were categorised into high gluten, medium gluten, and low gluten according to their protein content and gluten index. The object of this study was to determine the accumulation of high molecular weight glutenin subunits (HMW-GS) and their relationship to dough rheological quality. They were grown in 3 replicates on experimental plots at the Shandong Agricultural University research farm in 2001. HMW-GS compositions during grain development were investigated by SDS-PAGE procedures, followed by imaging densitometry to determine quantitative variations. Initial formation time of HMW-GS was different among cultivars. HMW-GS in cultivars with high gluten had formed completely by 10 days after anthesis, but were still only partially formed at this time in cultivars having weak gluten. Accumulation quantities of HMW-GS followed with grain development. Individual HMW-GS accumulated rapidly between 25 days after anthesis and maturity. The kinetic accumulation trend for the individual HMW-GS was similar in the same type of cultivars, but quantities were different. Strong cultivars had more kinetic accumulation quantities of HMW-GS than weak cultivars. HMW-GS kinetic accumulation quantities during grain development were significantly positively correlated with dough rheological characteristics and SDS-sedimentation volume.

Download Full-text