Breadmaking Quality of Selected Durum Wheat Genotypes and Its Relationship with High Molecular Weight Glutenin Subunits Allelic Variation and Gluten Protein Polymeric Composition

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.  

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Comparative quality analysis of gluten strength and the relationship with high molecular weight glutenin subunits of 6 Tunisian durum wheat genotypes

Food Science and Biotechnology ◽

10.1007/s10068-014-0187-0 ◽

2014 ◽

Vol 23 (5) ◽

pp. 1363-1370 ◽

Cited By ~ 3

Author(s):

Hiba Trad ◽

Sourour Ayed ◽

Larbi Rhazi ◽

Amine Slim ◽

Jaime A. Teixeira da Silva ◽

...

Keyword(s):

Molecular Weight ◽

Durum Wheat ◽

High Molecular Weight ◽

Quality Analysis ◽

Gluten Strength ◽

Glutenin Subunits ◽

Wheat Genotypes ◽

The Relationship

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

Czech Journal of Genetics and Plant Breeding ◽

10.17221/105/2011-cjgpb ◽

2012 ◽

Vol 48 (No. 1) ◽

pp. 23-32 ◽

Cited By ~ 11

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.

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