Comparison of quality properties between high-molecular-weight glutenin subunits 5 + 10 and 2 + 12 near-isogenic lines under three common wheat genetic backgrounds

2018 ◽  
Vol 95 (4) ◽  
pp. 575-583 ◽  
Author(s):  
Xiaolong Wang ◽  
Yingquan Zhang ◽  
Bo Zhang ◽  
Christakis George Florides ◽  
Zheng Gao ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Common Wheat ◽  
Near Isogenic Lines ◽  
Glutenin Subunits ◽  
Quality Properties ◽  
Isogenic Lines

scholarly journals Effect of High Molecular Weight Glutenin Subunits on Bread-Making Quality Using Near-Isogenic Lines.

2000 ◽  
Vol 50 (4) ◽  
pp. 303-308 ◽  
Author(s):  
Kanenori Tanaka ◽  
Hiroaki Yamauchi ◽  
Zenta Nishio ◽  
Tatsuo Kuwabara
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Near Isogenic Lines ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Isogenic Lines

scholarly journals Effects of High-Molecular-Weight Glutenin Subunits on the Texture of Yellow Alkaline Noodles Using Near-Isogenic Lines

2007 ◽  
Vol 13 (3) ◽  
pp. 227-234 ◽  
Author(s):  
Hiroaki YAMAUCHI ◽  
Miwako ITO ◽  
Zenta NISHIO ◽  
Tadashi TABIKI ◽  
Sun-Ju KIM ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Near Isogenic Lines ◽  
Glutenin Subunits ◽  
Isogenic Lines

scholarly journals Identification of Glu-A1 and Glu-D1 High Molecular Weight Glutenin Subunits of Common Wheat (Triticum aestivum L.) Using Genetic Markers

2018 ◽  
Vol 72 (6) ◽  
pp. 349-357
Author(s):  
Marina Tikhonova ◽  
Anne Ingver ◽  
Reine Koppel
Keyword(s):  
Molecular Weight ◽  
Triticum Aestivum ◽  
High Molecular Weight ◽  
Common Wheat ◽  
Triticum Aestivum L ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Accurate Identification ◽  
Sds Page ◽  
Pcr Method

Abstract High molecular weight glutenin subunits (HMW-GS) of wheat are important factors in the determination of bread-making quality. They are responsible for elasticity and polymer formation of wheat dough. In the present study, 43 winter and 40 spring common wheat (Triticum aestivum L.) cultivars originated from Estonia, Belarus, Finland, Denmark, France, Germany, the Great Britain, Latvia, Lithuania, the Netherlands, Norway, Poland, Russia, Sweden, and New Zealand were characterised for Glu-A1 and Glu-D1 allelic composition using PCR method. Analyses were conducted with one DNA marker for identification of Glu-D1 allele encoding subunit Dx5, three DNA markers for Glu-A1 Ax1, Ax2* and AxNull subunits. It was determined that 32 (74.4%) winter and 35 (83.3%) spring cultivars had allele Glu-D1d, and 23 (53.5%) winter and 33 (78.6%) spring — Glu-A1a or Glu-A1b alleles, which have positive effect on dough properties. Polymorphism at Glu-A1 locus was detected in 15 cultivars, and 9 cultivars were polymorphic for locus Glu-D1. The obtained results were compared with published SDS-PAGE data. Complete or partial agreements were found for 78.1% of Glu-A1 and 70.6% of Glu-D1 alleles. Rapid and accurate identification of wheat Glu-1 alleles by molecular markers can be used for selection of wheat genotypes with good bread-making potential.

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