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 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 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.

The Relative Amounts of HMW Glutenin Subunits of OS Wheat Cultivars in Relation to Bread-Making Quality

2002 ◽  
Vol 30 (3-4) ◽  
pp. 415-422 ◽  
Author(s):  
Daniela Horvat ◽  
Zorica Jurković ◽  
Rezica Sudar ◽  
Dinko Pavlinić ◽  
Gordana Šimić
Keyword(s):  
Wheat Cultivars ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Hmw Glutenin Subunits ◽  
Hmw Glutenin

Genetic Variation in Wheat HMW Glutenin Subunits and the Molecular Basis of Bread-Making Quality

1989 ◽  
Vol 7 (12) ◽  
pp. 1281-1285 ◽  
Author(s):  
R. B. Flavell ◽  
A. P. Goldsbrough ◽  
L. S. Robert ◽  
D. Schnick ◽  
R. D. Thompson
Keyword(s):  
Genetic Variation ◽  
Molecular Basis ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Hmw Glutenin Subunits ◽  
Hmw Glutenin

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 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

scholarly journals Location of genes controlling the D group of LMW glutenin subunits on chromosome 1D of bread wheat

1986 ◽  
Vol 47 (3) ◽  
pp. 175-179 ◽  
Author(s):  
Peter I. Payne ◽  
Mary S. Roberts ◽  
Linda M. Holt
Keyword(s):  
Chromosome 1 ◽  
Two Dimensional ◽  
Glutenin Subunits ◽  
Wheat Varieties ◽  
Hmw Glutenin Subunits ◽  
Two Dimensional Electrophoresis ◽  
Lmw Glutenin Subunits ◽  
Hmw Glutenin ◽  
D Subunit ◽  
Dimensional Electrophoresis

SummaryOver one hundred backcross-one progeny were analysed by two dimensional electrophoresis to locate the genes on the short arm of chromosome 1D which code for, or control, the D group of LMW glutenin subunits. Recombination between these genes and Glu-D 1, encoding HMW glutenin subunits, was frequent but none could be detected between the D subunit genes and Gli-D1, coding for ω-gliadins, γ-gliadins and the B group of LMW glutenin subunits. These results are in contrast to those for chromosome 1 B because apparently homoeologous D subunit genes occur at a different position, being equidistant between Glu-B 1 (homoeologous to Glu-D 1) and Gli-B 1 (homoeologous to Gli-D 1). A range of 18 genetically-diverse wheat varieties, each containing one of two allelic groups of 1 D-encoded D subunits, were also analysed by two-dimensional electrophoresis. Consistent with the genetic analysis above, unbreakable linkages were found between these alleles and alleles of Gli-D 1. The results are discussed in relation to the evolution of the distribution of prolamin genes in the wheat genome.

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