Correlation analysis of HMW sub-units and baking quality-related traits in Indian wheat (Triticum aestivum L.) cultivars

2013 ◽  
Vol 61 (4) ◽  
pp. 293-301 ◽  
Author(s):  
Gajalakshmi Kandasamy
Keyword(s):  
Triticum Aestivum L ◽  
Wheat Breeding ◽  
Similarity Criteria ◽  
Bread Making ◽  
Wheat Varieties ◽  
Baking Quality ◽  
Breeding Programmes ◽  
Grouping Pattern ◽  
Hmw Glutenin

High molecular weight (HMW) glutenin subunits and baking quality-related traits were studied in 50 Indian wheat landraces. Scoring of germplasm based on electrophoresis patterns using the Payne method showed that the quality scores varied from 4 to 8. Based on this scoring, 13 cultivars were ranked as superior. Cluster analysis based on electrophoresis patterns and Jaccard similarity criteria divided the cultivars into five groups, with 13 cultivars in the first cluster. There was no similarity between the grouping pattern based on HMW glutenin sub-units and quality-related traits. In the present study, the quality of the flour of six wheat varieties was weak, so these varieties were only suitable for biscuit making. The flour of 31 wheat varieties showed medium strength. The remaining 13 wheat varieties had strong flour. Considering the great variation observed for quality-related traits and HMW glutenin sub-units, it can be concluded that these cultivars are potential sources of desirable quality traits for use in bread wheat breeding programmes to improve bread-making quality.

scholarly journals Variation in HMW glutenin subunits of different species of wheat

2011 ◽  
Vol 48 (No. 1) ◽  
pp. 15-19
Author(s):  
Z. Gálová ◽  
MichalíkI ◽  
H. Knoblochová ◽  
E. Gregová
Keyword(s):  
Triticum Turgidum ◽  
Wheat Cultivars ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Wheat Varieties ◽  
Hmw Glutenin Subunits ◽  
Sds Page ◽  
Hmw Glutenin ◽  
Triticum Durum Desf

Method ISTA SDS-PAGE was used for separation, detection and evaluation of high molecular weight glutenin subunits (HMW) in the different wheat species. The relation has been studied between the HMW glutenin subunit alleles and the bread-making quality of 25 world wheat cultivars and 21 regional varieties common wheat varieties (Triticum aestivum L.), 17 winter spelt wheat (Triticum spelta L.), 3 durum wheat cultivars (Triticum durum DESF.), 9 cultivars of Triticum turgidum L. and 5 cultivars of Triticum polonicum L. The highest frequency of occurrence of HMW glutenin subunits 2*, 13 + 16 and 5 + 10 were found in world wheat cultivars. In Slovak wheat varieties were analysed subunits 0, 7 + 9 and 5 + 10, 2 + 12. The HMW subunits 0, 7 + 8 with Glu-score 4 were determined in Triticum durum DESF. Three electrophoretical profile groups of different HMW glutenin subunits were found in Triticum turgidum L. and Triticum polonicum L. and six electrophoretical profile groups were determined in Triticum spelta L. The verified correlations between bread-making quality and specific HMW subunits of glutenin can be utilised by wheat breeders using SDS-PAGE of proteins as a screening test for the prediction of bread-making quality of wheat.

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 The bread making quality of Finnish spring wheats - a proposal for classification

1993 ◽  
Vol 2 (6) ◽  
pp. 507-515
Author(s):  
Jari Peltonen ◽  
Tapio Juutti ◽  
Juha Suopelto
Keyword(s):  
Quality Criteria ◽  
Triticum Aestivum L ◽  
Wheat Breeding ◽  
Bread Making ◽  
High Class ◽  
Dough Quality ◽  
Flour Protein ◽  
Class 1 ◽  
Very High

The purpose of the present study was to provide bread making quality criteria for spring wheat (Triticum aestivum L.) grown in Finland. The bread making quality of a total of 101 wheat samples was related to flour protein concentration and dough quality determined by the farinograph valorimeter value. Nine quality classes of wheat, similar to the German system of wheat classification, were used as a basis. Because Finnish wheat breeding and cultivation primarily aim at producing grain for bread making, it was not considered necessary to define the quality classes of wheat unsuitable for bread making. Therefore, the number of quality classes were restricted to five: (class 1) medium, (class 2) medium to high, (class 3) high, (class 4) high to very high, and (class 5) very high baking quality. The influence of the environment on the quality traits should be taken into account by comparing the cultivars with a representative control cultivar.

scholarly journals The high-molecular-weight glutenin subunit compositions of wheat varieties bred in Finland

1986 ◽  
Vol 58 (4) ◽  
pp. 151-156
Author(s):  
Tuula Sontag ◽  
Hannu Salovaara ◽  
Peter I Payne
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Bread Wheat ◽  
Polyacrylamide Gel Electrophoresis ◽  
Glutenin Subunit ◽  
Bread Making ◽  
Wheat Varieties ◽  
Hmw Glutenin Subunit ◽  
Hmw Glutenin

The composition of high-molecular-weight (HMW) glutenin subunits in 35 Finnish bread wheat cultivars was determined by SDS-polyacrylamide gel electrophoresis. One third of the varieties have one of two HMW glutenin subunit compositions and there are only 17 different compositions in all. Three cultivars, Antti, Kiuru and Panu, are genetically mixed for some of these subunits. Cultivar Tammi (II) contains a novel HMW subunit of glutenin, not detected in any bread wheat previously analysed, and is presumed to be coded by genes on chromosome 1A at the Glu-A1 locus. On the basis of previous work, which related individual subunits to bread-making quality, HMW glutenin subunit quality (Glu-1 quality) scores were calculated for the varieties. The results are related to the bread-making quality of Finnish wheats.

scholarly journals History of wheat breeding in Latvia

2012 ◽  
Vol 66 (1-2) ◽  
pp. 71-78
Author(s):  
Vija Strazdiņa
Keyword(s):  
Spring Wheat ◽  
Doubled Haploids ◽  
Triticum Aestivum L ◽  
Wheat Breeding ◽  
High Yield ◽  
Wheat Varieties ◽  
Breeding Lines ◽  
Breeding Programmes ◽  
History Of ◽  
New Varieties

History of wheat breeding in Latvia A gene pool of Latvian winter and spring wheat (Triticum aestivum L.) has been created over a very long period, by collection, evaluation and selection of local genetic resources, and investigation of varieties and breeding lines from other countries in the world. It is not only a historical collection, but also serves as the foundation for research and plant breeding. National wheat germplasm is the framework for creating competitive winter and spring wheat varieties of grain with high yield, resistant to lodging and diseases, and quality acceptable for producers in the Baltic agroclimatical region. In Latvia, from 1920 to 1990, the selected wheat varieties were not stable pure lines, but mostly population varieties. After accession to UPOV (International Union for the Protection of New Varieties of Plants), the requirements for new varieties have changed, and only distinct, uniform and stable varieties, characterised by high economical value are registered in Plant Catalogues. To implement wheat breeding programmes it is necessary to improve breeding methods by plant tissue culture and production of doubled haploids (DH). During 90 years, 16 winter and 11 spring wheat varieties of bread wheat (Tr. aestivum L.) have been created at Priekuļi and Stende and introduced in the market. The achievements of several generations of Latvian wheat breeders are reviewed in this paper.

A comparison of some small-scale tests for bread-making quality used in wheat breeding

1980 ◽  
Vol 95 (1) ◽  
pp. 29-34 ◽  
Author(s):  
J. A. Blackman ◽  
A. A. Gill
Keyword(s):  
Protein Quality ◽  
Small Sample Size ◽  
Sodium Dodecyl ◽  
Wheat Breeding ◽  
Small Sample ◽  
Small Scale ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Sedimentation Volume

SummaryTwenty-five winter wheat varieties and breeders' lines including hard and soft texture, good or poor bread and biscuit-making types were grown at two locations in the U.K. in 1977 to provide the test samples. Small-scale tests of bread-making quality including extensometer, sodium dodecyl sulphate (SDS) sedimentation volume, residue protein, urea dispersible protein and Pelshenke tests, were compared with loaf volumes and loaf scores.Averaged over the two sites, a modified extensometer test and the SDS test gave the closest correlation with loaf volume and loaf score and were only poorly correlated with Hagberg Falling Number and percentage protein. The SDS test gave the closest correlation between sites followed by the extensometer readings; loaf volume and score had much lower values. The SDS values and extensometer readings give a better measure of the genetic differences in protein quality of varieties than loaf volume and score, being less affected by growing conditions. With its small sample size and high throughput, the SDS sedimentation volume is likely to be the most useful screening test for wheat breeding programmes.

scholarly journals Some correlations between parameters of winter wheat technological quality

2006 ◽  
Vol 54 (1) ◽  
pp. 23-30
Author(s):  
Jindřiška Kučerová
Keyword(s):  
Winter Wheat ◽  
Grain Yield ◽  
Protein Content ◽  
Negative Correlation ◽  
Weather Conditions ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Baking Quality ◽  
Technological Quality

The results of three-year trials (1999 to 2001) conducted with six winter wheat varieties in which was studied the grain yield and parameters of technological quality. Varieties of wheat come from four different localities of the Czech Republic. The most favourable weather conditions, a lot of precipitation and high temperature in the course of ripening from three years were proved in the year 2000. The best grain yield were in 2001 (average of sites 8.84 t/ha) and variety Semper, worst quality, had the highest grain yield of 9.17 t/ha, the least grain yield had Sulamit, best quality (7.94 t/ha). The laboratory analysis revealed negative correlation between grain yield and baking quality. The number of statistically highly significant correlations among bread-making quality parameters too.The negative correlation was of grain yield and grain volume mass (P < 0.05), Zeleny test and protein content taken as a whole for three years (P < 0.01). The correlation of loaf volume, which is the traits of baking quality and Zeleny test (r = 0.6016**), protein content (r = 0.5932**), dough stability (r = 0.2898**) and flour water absorption (r = 0.3632**) was positive (P < 0.01).

scholarly journals Effects of Post-Anthesis Heat Waves on the Grain Quality of Seven European Wheat Varieties

Agronomy ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 268 ◽  
Author(s):  
Diana Tomás ◽  
Wanda Viegas ◽  
Manuela Silva
Keyword(s):  
Grain Quality ◽  
Heat Waves ◽  
Wheat Breeding ◽  
Climate Change Scenarios ◽  
Wheat Varieties ◽  
Marked Variability ◽  
Genes Encoding ◽  
Technological Quality ◽  
First Time

Wheat is undoubtedly one of the most important crops worldwide and it is essential to study how the distinct varieties answer to heat waves associated with climatic changes, in order to design adequate wheat breeding strategies. To assess high temperature (HT) impact in wheat grain characteristics, seven commercial varieties, which have been recommended for production in Portugal, were submitted for one-week HT treatment ten days after anthesis. Firstly, predicted grain technological quality was determined by giving high scores for all varieties studied, based on the allelic compositions of genes encoding high molecular weight glutenins, granule-bound starch synthase and puroindolines. The effects of HT on transcription levels of those genes were, for the first time, evaluated in distinct wheat genotypes, in comparison with control plants. Finally, protein fraction content in mature grains were also estimated in untreated and treated plants. Immature grains from plants, maintained in control conditions, showed significant intervarietal differences in transcription levels of genes associated with grain quality traits, a variability that was significantly reduced in grains from HT treated plants. On the other hand, the influence of HT in mature grain protein-fractions and in gliadin/glutenin ratios revealed intervarietal diversity, even with opposite effects in some varieties. The present study, therefore, discloses marked variability in parameters associated with flour quality between the wheat varieties analyzed, which are differentially affected by HT treatments, similar to heat waves frequently observed in climate change scenarios.

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