GLIADIN COMPONENTS AND GLUTENIN SUBUNITS IN WHEAT BREEDING

1995 ◽  
pp. 173-179
Author(s):  
A.I. Abugalieva
Keyword(s):  
Wheat Breeding ◽  
Glutenin Subunits

scholarly journals Wheat breeding for the improved bread-making quality using PCR based markers of glutenins

2008 ◽  
Vol 44 (No. 3) ◽  
pp. 105-113 ◽  
Author(s):  
Z. Kocourková ◽  
J. Bradová ◽  
Z. Kohutová ◽  
L. Slámová ◽  
P. Vejl ◽  
...  
Keyword(s):  
Phenotypic Selection ◽  
Wheat Breeding ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Wheat Varieties ◽  
Hmw Glutenin Subunits ◽  
Hmw Glutenin ◽  
Selection For ◽  
Agronomical Traits ◽  
Positive Effect

The relation between high-molecular-weight (HMW) glutenin subunits and bread-making quality could enable selection for improved bread-making quality in early stages of breeding process. The composition of HMW glutenin subunits was investigated in F<sub>2</sub> and F<sub>7</sub> progenies derived from the cross between winter wheat varieties Sulamit and Clever. The presence of Glu-A1 (AxNull and Ax1), Glu-B1 (Bx6+By8 and Bx 17+By18) and Glu-D1 alleles (x 5+Dy10 and Dx 2+Dy12) was monitored using a PCR based assay. Segregation of alleles corresponded with the theoretically assumed 1:2:1 Mendelian ratio in F<sub>2</sub> generation, however, the values of &chi;<sup>2</sup>-test in F<sub>7</sub> generation indicated a strong affection of allelic frequencies by the breeding process. Significant variation was also observed in Glu-1 score frequency between F<sub>2</sub> and F<sub>7</sub> generation. These changes were probably caused by deliberate phenotypic selection for important agronomical traits. SDS and Zeleny sedimentation tests, mixographic parameter breakdown and HMW glutenin composition were analyzed in F<sub>7</sub> to reveal the effects of different combinations of HMW glutenin alleles on the bread-making quality characters. The results showed statistically significant differences in the contribution of HMW glutenin alleles. In general, the alleles Ax1, Bx17+By18 and Dx5+Dy 10 can be considered as markers of good baking quality. The data presented in this paper suggest that heterozygous constitution may also have a positive effect on bread-making quality.

scholarly journals 100 Gy60Coγ-Ray Induced Novel Mutations in Tetraploid Wheat

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Chuntao Yang ◽  
Jianshu Zhu ◽  
Yun Jiang ◽  
Xiaolu Wang ◽  
Mengxue Gu ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Seed Germination ◽  
Chinese Spring ◽  
Germination Rate ◽  
Tetraploid Wheat ◽  
Wheat Breeding ◽  
Glutenin Subunits ◽  
Novel Mutations ◽  
Meiotic Process ◽  
Mother Cells

10 accessions of tetraploid wheat were radiated with 100 Gy60Coγ-ray. The germination energy, germination rate, special characters (secondary tillering, stalk with wax powder, and dwarf), meiotic process, and high-molecular-weight glutenin subunits (HMW-GSs) were observed. Different species has different radiation sensibility. With 1 seed germinated (5%),T. dicoccum(PI434999) is the most sensitive to this dose of radiation. With a seed germination rate of 35% and 40%, this dose also affectedT. polonicum(As304) andT. carthlicum(As293). Two mutant dwarf plants,T. turgidum(As2255) 253-10 andT. polonicum(As302) 224-14, were detected. Abnormal chromosome pairings were observed in pollen mother cells of bothT. dicoccoides(As835) 237-9 andT. dicoccoides(As838) 239-8 with HMW-GS 1Ax silent in seeds from them. Compared with the unirradiated seed ofT. polonicum(As304) CK, a novel HMW-GS was detected in seed ofT. polonicum(As304) 230-7 and its electrophoretic mobility was between 1By8 and 1Dy12 which were the HMW-GSs of Chinese Spring. These mutant materials would be resources for wheat breeding.

scholarly journals Novel variants of HMW glutenin subunits from Aegilops section Sitopsis species in relation to evolution and wheat breeding

2012 ◽  
Vol 12 (1) ◽  
pp. 73 ◽  
Author(s):  
Qian-Tao Jiang ◽  
Jian Ma ◽  
Yu-Ming Wei ◽  
Ya-Xi Liu ◽  
Xiu-Jin Lan ◽  
...  
Keyword(s):  
Wheat Breeding ◽  
Glutenin Subunits ◽  
Hmw Glutenin Subunits ◽  
Novel Variants ◽  
Hmw Glutenin

Molecular characterisation of novel LMW-m and LMW-s genes from four Aegilops species (Sitopsis section) and comparison with those from the Glu-B3 locus of common wheat

2016 ◽  
Vol 67 (9) ◽  
pp. 938 ◽  
Author(s):  
Susana Cuesta ◽  
Carlos Guzmán ◽  
Juan B. Alvarez
Keyword(s):  
Common Wheat ◽  
Viscoelastic Properties ◽  
Wheat Breeding ◽  
Low Molecular Weight ◽  
Nucleotide Polymorphisms ◽  
Aegilops Species ◽  
Glutenin Subunits ◽  
Single Nucleotide ◽  
B Genome ◽  
S Genes

Low-molecular-weight glutenin subunits (LMW-GS) are a component of the gluten network and play a key role in determining the viscoelastic properties of wheat dough. Aegilops species have been shown to be an important source of variation for valuable traits for wheat breeding. However, very little is known about LMW-GS genes in section Sitopsis species, which are closely related to the B genome of common wheat. Ten accessions of Sitopsis species were evaluated for variability of LMW-GS genes, and 20 novel genes were obtained, of which nine were LMW-m and 11 were LMW-s genes. Only two were pseudogenes, corresponding to one LMW-m and one LMW-s gene. Six groups of genes were detected: three for each of the LMW-m and LMW-s genes. All groups of LMW-s genes and one of LMW-m genes (pGluU) detected were not related to B-genome genes from common wheat, whereas the remaining genes were. The single-nucleotide polymorphisms, and insertions and deletions, detected in active variants compared with those from common wheat could affect structure protein. The analysis of reactive epitopes for coeliac disease revealed that LMW-s subunits lacked toxicity, as did the pGluU LMW-m subunits; the other LMW-m subunits were less toxic than that from common wheat.

scholarly journals Post-Translational Cleavage of HMW-GS Dy10 allele improves the cookie-making quality in common wheat (Triticum aestivum)

2021 ◽  
Author(s):  
Yan Wang ◽  
Qing Chen ◽  
Yang Li ◽  
Zhenru Guo ◽  
Caihong Liu ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Disulfide Bonds ◽  
Genetic Resource ◽  
Wheat Breeding ◽  
Staple Food ◽  
Food Crop ◽  
Glutenin Subunits ◽  
Flour Quality ◽  
Gluten Proteins ◽  
Polymeric Structures

Abstract Wheat is a major staple food crop worldwide because of the unique properties of wheat flour. High molecular weight glutenin subunits (HMW-GSs), which are among the most critical determinants of wheat flour quality, are responsible for the formation of glutenin polymeric structures via interchain disulfide bonds. We herein describe the identification of a new HMW-GS Dy10 allele (Dy10-m619SN). The amino acid substitution (serine-to-asparagine) encoded in this allele resulted in a partial post-translational cleavage that produced two new peptides. These new peptides disrupted the interactions among gluten proteins because of the associated changes to the number of available cysteine residues for interchain disulfide bonds. Consequently, Dy10-m619SN expression decreased the size of glutenin polymers and weakened glutens, which resulted in wheat dough with improved cookie-making quality, without changes to the glutenin-to-gliadin ratio. In this study, we clarified the post-translational processing of HMW-GSs and revealed a new genetic resource useful for wheat breeding.

scholarly journals HMW glutenin variation and rye chromatine presence in wheat genome

2003 ◽  
pp. 43-49
Author(s):  
Dragana Obreht ◽  
Ljiljana Vapa ◽  
Mihajla Davidovic
Keyword(s):  
Null Allele ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Wheat Breeding ◽  
Vegetable Crops ◽  
Glutenin Subunits ◽  
Breeding Programs ◽  
Sds Page ◽  
Hmw Glutenin ◽  
Novi Sad

For estimation of wheat end-product quality during wheat breeding programs composition of high-molecular-weight glutenin subunits (HMW GS) and the presence of 1BL/1RS translations serve as markers due to their profound effects on dough elasticity and viscous properties. Ninety-three wheat genotypes from Institute of Field and Vegetable Crops in Novi Sad have been analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) in order to determine their HMW GS composition and 1BL/1RS translocation presence. Eleven alleles were found at the Glu-1 loci. Subunits 1 and 2*and the null allele N were determined at the Glu-A1 locus. Subunitis 7, 7+9, 7+8, 6+8, 20 and 21 were found at the Glu-B1 locus, subunits 2+12 and 5+10 at the Glu-D1 locus. The 1BL/1RS translocation was discovered in 28 cultivars, although three of them were heterogeneous.

scholarly journals A MALDI-TOF based analysis of high molecular weight glutenin subunits for wheat breeding

2009 ◽  
Vol 50 (2) ◽  
pp. 295-301 ◽  
Author(s):  
Li Liu ◽  
Aili Wang ◽  
Rudi Appels ◽  
Junhong Ma ◽  
Xianchun Xia ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Wheat Breeding ◽  
Glutenin Subunits ◽  
Maldi Tof

scholarly journals Molecular characterization of glutenin alleles at the Glu-Dl locus

2003 ◽  
pp. 35-41
Author(s):  
Ljiljana Vapa ◽  
Dragana Obreht ◽  
Borislav Kobiljski ◽  
Mihajla Davidovic
Keyword(s):  
Wheat Breeding ◽  
Vegetable Crops ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Dough Strength ◽  
Hmw Glutenin Subunits ◽  
Electrophoresis Method ◽  
Hmw Glutenin ◽  
Novi Sad ◽  
Hmw Glutenins

It is well known that the composition of high-molecular-weight (HMW) glutenin subunits impacts the bread making quality. The HMW subunits 1Dx5-1Dyl0 are typically associated with high dough strength and good bread making quality contrary to 1Dx2-lDyl2 subunits. Bread wheat cultivars from Institute of Field and Vegetable Crops in Novi Sad have been screened for the alleles present at Glu-Dl locus using traditional SDS PAG electrophoresis method and a new PCR based approach. The Glu-Dl locus was screened for two main x-type alleles which code for HMW glutenins 2 and 5, and two main y-type alleles which code for HMW glutenin subunits 10 and 12. Among the analyzed cultivars 55.6% expressed the presence of 1Dx5 and 1Dy10 alleles at the Glu-Dl locus. These results confirmed that by using marker-assisted selection (MAS) it is possible to identify genotypes with alleles for good bread making quality which could be successfully used in wheat breeding programs.

Obtaining sustainable raw forms for wheat breeding

2016 ◽  
Vol 49 (4) ◽  
pp. 174-186
Author(s):  
K.K. Shulembaeva ◽  
◽  
A.A. Tokubayeva ◽  
Zh. Chunetova ◽  
S.B. Dauletbaeva ◽  
...  
Keyword(s):  
Wheat Breeding
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