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.

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 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 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.

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

Association of high and low molecular weight glutenin subunits with dough strength in durum wheats (Triticum turgidum ssp. turgidum L. conv. durum (Desf.)) in southern Australia

1996 ◽  
Vol 36 (4) ◽  
pp. 451 ◽  
Author(s):  
CY Liu ◽  
AJ Rathjen
Keyword(s):  
Molecular Weight ◽  
Grain Yield ◽  
Durum Wheat ◽  
Bread Wheat ◽  
Low Molecular Weight ◽  
Wheat Cultivars ◽  
Glutenin Subunits ◽  
Dough Strength ◽  
Hmw Glutenin Subunits ◽  
Hmw Glutenin

A large set of durum wheat lines (79 including 8 advanced Australian breeding lines) randomly collected from 11 countries and 11 bread wheat cultivars were grown in replicated trials at 2 field locations to compare yield and gluten quality. Gluten strength, as measured by the sodium dodecyl sulfate (SDS)-sedimentation (SDSS) test, varied considerably among the durum lines and was associated with the presence of specific glutenins. Unlike some previous reports, the present study showed that durum wheat cultivars having the high molecular weight (HMW) glutenin subunits coded by Glu-B1 genes such as 13 + 16 and 7 + 8 were highly correlated with improved dough strength, which was consistent with the effect of HMW glutenin subunits on dough quality in bread wheat. Cultivars having the low molecular weight (LMW) glutenin allele LMW-2 (or gliadin band r-45) generally gave stronger gluten than lines with allele LMW-1, as reported by earlier workers. The LMW pattern LMW-IIt gave the strongest glutenin. The combined better alleles at Glu-B1 (coded bands 13 + 16, 7 + 8 v. 6 + 8, 20) and Glu-3 (patterns LMW- II, LMW-IIt v. LMW-I) showed linear cumulative effects for dough strength. All the durum lines studied had lower SDSS values than the bread wheat controls (45.8 v. 76.2 mL), though durum wheats tended to possess higher grain protein concentrations (14.0 v. 11.9%) and gave lower grain yield than bread wheat. The Australian advanced lines had higher yield and better dough strength than durums from other countries except those from CIMMYT. The Australian lines also had 1-1.5% higher protein concentration and equal or better grain yield than the bread wheat, suggesting that these lines had potential for commercial use.

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

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 Development of Assay Systems for Bioengineering Proteins that Affect Dough Quality and Wheat Utilization

1994 ◽  
Author(s):  
Olin Anderson ◽  
Gad Galili
Keyword(s):  
Disulfide Bonds ◽  
Chemical Properties ◽  
Glutenin Subunits ◽  
Hmw Glutenin Subunits ◽  
Dough Quality ◽  
Repeat Domain ◽  
Endogenous Genes ◽  
Hmw Glutenin ◽  
Wheat Lines ◽  
Hmw Glutenins

The quality and utilization of wheat is largely dependent upon the exact physical/chemical properties of the doughs made from flour/water mixtures. Among the wheat seed components most correlated with dough visoelastic parameters are the high-molecular-weight (HMW) glutenin subunits whose disulfide cross-linked macropolymer is critical for dough functionality. We have used the tools of molecular biology, wheat transformation, heterologous expression of HMW-glutenin subunits in bacteria, and dough micro-mixing experiments to examine some of the molecular basis of HMW-glutenin functionality. In addition, we have developed sets of modified and synthetic gene constructs and transgenic wheat lines that will allow further examination of the role of the HMW-glutenins. Among the results from this work is evidence that the HMW-glutenin repeat domain is directly related to dough properties, the demonstration that interaction between subunits is dependent upon domain presence but not order, a novel understanding of the restrictions on intra-vs inter-chain disulfide bonds, the demonstration that HMW-glutenin genes can be transformed into wheat for simultaneously high expression of the transgene and suppression of the endogenous genes, and the construction of a set of modified HMW-glutenins capable of being epitope tagged for studying polypeptide subcellular processing and the fate of HMW-glutenins in dough mixing experiments.

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