scholarly journals Identification of Triticum aestivum L., Triticum spelta L. and Triticum durum DESF. genotypes on the HMW-GS base

2010 ◽  
Vol 56 (No. 2) ◽  
pp. 82-86
Author(s):  
V. Oslovičová ◽  
Z. Gálová ◽  
M. Chňapek ◽  
Ž. Balážová
Keyword(s):  
Triticum Aestivum ◽  
Triticum Durum ◽  
Reference Method ◽  
Bread Making ◽  
Triticum Spelta ◽  
Wheat Varieties ◽  
Sds Page ◽  
Technological Quality

The main goal of this work was to identify genotypes of three wheat species Triticum aestivum</i> L., <i>Triticum spelta</i> L., <i>Triticum durum</i> DESF.) on the basis of individual high-molecular-weight glutenin subunits (HMW-GS) and to predict their technological quality. Detection of HMW-GS was carried out by the standard reference method ISTA SDS-PAGE and the Glu-score was calculated according to the catalogue of alleles for HMW-GS. Among the common wheat varieties the highest Glu-score (10) was determined for the cultivars Axis, Istra and Solara. The most frequently occurring HMW-GS in genotypes of <i>Triticum aestivum</i> L. were 0; 7 + 9; 5 + 10. On the other hand, in the spelt wheat the highest frequency of HMW-GS was detected for 2*; 6 + 8; 2 + 12. The Glu-score for <i>Triticum spelta</i> L. genotypes ranged from 6 to 8. Among the <i>Triticum durum</i> DESF. cultivars, up to 71% were characterized by Glu-score 4, which predetermines them for special baking purposes. The most frequent combination of HMW-GS in durum wheat was 0 and 7 + 8. Thus, SDS PAGE of HMW-GS can be used for identification, differentiation and characterization of different species of wheat and for prediction of bread-making quality of wheat.

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 Biochemical and Molecular Characterization of Bangladeshi Wheat Varieties for Bread-Making Quality

2018 ◽  
Vol 28 (1) ◽  
pp. 57-68
Author(s):  
Sbatie Lama ◽  
Muhammed Rezwan Kabir ◽  
Md Abdullah Yousuf Akhond
Keyword(s):  
Protein Content ◽  
Grain Protein Content ◽  
Total Protein Content ◽  
Bread Making ◽  
Wheat Varieties ◽  
Wheat Genotypes ◽  
Sds Page ◽  
Kjeldahl Method ◽  
Test Result

Twenty-six wheat genotypes including 18 Bangladeshi varieties and 8 varieties/lines collected from different countries were evaluated for their breadmaking quality. Total grain protein content was measured using Kjeldahl method. Presence of the high molecular weight glutenin subunits (HMW-GS) and their corresponding genes were characterized through SDS-PAGE and PCR based methods. Total protein content of 53.85% of the genotypes ranged between 12 and 14% which is considered as a suitable range of protein for making bread. At the Glu-A1 locus, Ax2* alleles were found with a frequency of 84.62%. At the Glu-B1 locus, 4 different alleles; Bx7, Bx7+By8, Bx7+By9 and Bx17+By18 were detected. At the Glu-D1 locus, PCR test result showed that 61.11% Bangladeshi wheat varieties contain Dx5+Dy10, regarded as the best allele for making bread. Four genotypes, Kalyansona, Sonora-64, Pavon-76 and BARI Gom 28, were found to have the highest quality score of 10. Among those, Kalyansona and BARI Gom 28 had the best HMW-GS combination of Ax2*, Bx17+By18, Dx5+Dy10 and Ax2*, Bx7+By8, Dx5+Dy10, respectively. This study will be important for specifying wheat genotypes for the food industry and further breeding for bread-making quality.Plant Tissue Cult. & Biotech. 28(1): 57-68, 2018 (June)

scholarly journals Characterization of wheat (Triticum aestivum) TIFY family and role of Triticum Durum TdTIFY11a in salt stress tolerance

PLoS ONE ◽  
2018 ◽  
Vol 13 (7) ◽  
pp. e0200566 ◽  
Author(s):  
Chantal Ebel ◽  
Asma BenFeki ◽  
Moez Hanin ◽  
Roberto Solano ◽  
Andrea Chini
Keyword(s):  
Triticum Aestivum ◽  
Salt Stress ◽  
Stress Tolerance ◽  
Triticum Durum ◽  
Salt Stress Tolerance

scholarly journals DETERMINATION OF THE METAL CONTENT IN SOME FLOURS AND PASTES OBTAINED FROM DIFFERENT WHEAT SPECIES

1970 ◽  
Vol 62 ◽  
Author(s):  
Nicoleta Diana Raba ◽  
Iosif Gherhen ◽  
Florina Furdi
Keyword(s):  
Triticum Aestivum ◽  
Atomic Absorption ◽  
Spectrophotometric Method ◽  
Triticum Durum ◽  
Metal Content ◽  
Wheat Species ◽  
Triticum Spelta ◽  
Basic Composition ◽  
Different Types

In the present paper, we followed to determine the metal content in some different types of flour obtained from different wheat species, and in several pastes that contain flour made out of the Triticum aestivum, Triticum durum si Triticum spelta wheat species in their basic composition. In order to do this we have analyzed 10 samples: 2 flours and 8 pastes harvested from random stores, belonging to different local and foreign manufacturers. In the same time, we tryed to identify the wheat species used to produce the pastes, analyzing them depending on the metal content. The determination has been realysed using the atomic absorption spectrophotometric method, the analyzed metals being: Cu, Zn, Mn, Fe, Ca, Mg, K şi Na.

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 Wheat Bug (Eurygasterspp. andAeliaspp.) Infestation in Preharvest Period on Wheat Technological Quality and Gluten Composition

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Aleksandra M. Torbica ◽  
Jasna S. Mastilović ◽  
Milica M. Pojić ◽  
Žarko S. Kevrešan
Keyword(s):  
Polyacrylamide Gel Electrophoresis ◽  
Wheat Gluten ◽  
Sodium Dodecyl ◽  
Deformation Energy ◽  
Wheat Varieties ◽  
Gluten Proteins ◽  
Molecular Weights ◽  
Sds Page ◽  
Technological Quality ◽  
Gluten Index

The effects of wheat bug infestation (Eurygasterspp. andAeliaspp.) on the composition of wheat gluten proteins and its influence on flour technological quality were investigated in the present study. Wheat samples of six wheat varieties, collected from two localities in northern Serbia, were characterized by significantly different level of wheat bug infestation. Composition of wheat gluten proteins was determined using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS PAGE), while the selected parameters of technological quality were determined according to standard and modified empirical rheological methods (Farinograph, Extensograph, Alveograph, and Gluten Index). The surface morphology of the selected samples was viewed using scanning electron microscopy (SEM). Wheat from wheat bug-infested locality regardless of the variety had deteriorated technological quality expressed with higher Farinograph softening degree, lower or immeasurable Extensograph energy, and Alveograph deformation energy. The most important changes in the gluten proteins composition of bug-infested wheat were related to gliadin subunits with molecular weights below 75 kDa, which consequently caused deterioration of uniaxial and biaxial extensibility and dough softening during mixing.

Sign in / Sign up

Export Citation Format

Share Document