Correlations between the inheritance of certain high-molecular weight subunits of glutenin and bread-making quality in progenies of six crosses of bread wheat

1981 ◽  
Vol 32 (1) ◽  
pp. 51-60 ◽  
Author(s):  
Peter I. Payne ◽  
Kathyrn G. Corfield ◽  
Linda M. Holt ◽  
John A. Blackman
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Bread Wheat ◽  
Bread Making

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 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 Lab-on-a-Chip method uncertanties in determination of high-molecular-weight glutenin subunits

2013 ◽  
Vol 19 (4) ◽  
pp. 553-561 ◽  
Author(s):  
Dragan Zivancev ◽  
Branislava Nikolovski ◽  
Aleksandra Torbica ◽  
Jasna Mastilovic ◽  
Nevena Djukic
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Wheat Variety ◽  
Lab On A Chip ◽  
Good Resolution ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Molecular Weight Range ◽  
Essential Information ◽  
Significant Difference

Polymeric wheat endosperm proteins, especially the high-molecular-weight glutenin subunits (HMW-GS), are probably the most interesting protein fraction giving the essential information about bread-making quality of wheat flour. A relatively new method that shows a great potential for a fast, reliable and automatable analysis of protein purity, sizing and quantification is microfluidic or Lab-on-a-Chip (LoaC) capillary electrophoresis. This work was aimed to explore the possibilities of implementation of LoaC method to analysis of protein samples isolated from a Serbian common wheat variety, emphasizing the steps that might bring uncertainties and affect reproducibility of obtained glutenin subunits quantitation results. A good resolution of protein bands in a molecular weight range of 14.0 to 220.0 kDa was achieved. The reproducibility of HMW-GS sizing and quantitation were good, with the average coefficient of variation values of 1.2% and 12.2%. The ratio of HMW-GS to low-molecular-weight glutenin subunits (LMW-GS) was about 20%. The investigation ruled out influences of the extract solution addition and the buffer addition steps of the applied method, as well as the individual chip influence on GS quantitation results. However, there was statistically significant difference between HMW-GS quantitation results of multi-step and one-step extraction procedures applied prior to glutenin subunits extraction step.

Genetic diversity of high-molecular-weight glutenin subunit compositions in bread wheat landraces originated from Turkey

2016 ◽  
Vol 16 (1) ◽  
pp. 28-38 ◽  
Author(s):  
Ridvan Temizgul ◽  
Mikail Akbulut ◽  
Domenico Lafiandra
Keyword(s):  
Genetic Diversity ◽  
Molecular Weight ◽  
Genetic Variation ◽  
High Molecular Weight ◽  
Bread Wheat ◽  
Gene Diversity ◽  
Polyacrylamide Gel Electrophoresis ◽  
Genetic Erosion ◽  
Allele Polymorphism ◽  
Wheat Landraces

AbstractFocusing on 116 bread wheat landraces, this study investigated high molecular weight glutenin allele polymorphism, gene diversity, genetic variation and linkage disequilibrium (LD) inGlu-1loci. To identify gluten alleles, sodium dodesyl sulphate-polyacrylamide, gel electrophoresis was used and for statistical analyses POPGENE software was employed. The results indicated that average genetic variation (h) was the highest inGlu-B1(0.6421) and the lowest inGlu-A1locus (0.4548); genetic similarity ratio (I) was the highest inGlu-B1(1.4170); the highest average genetic diversity (Ht) was observed inGlu-B1(0.6575) and the lowest diversity was observed inGlu-A1(0.4558). It was also observed that genetic diversity inGlu-1locus was largely due to intra-population variations. Inter-population gene flow was also calculated as 4.0051. Marmara and Southeastern Anatolia regions, the results further indicated, had the highest (2.8691) and lowest (0.1694) heterozygosity. Genetic erosion risk for Turkish bread wheat landraces was also seen to be high. Considering the mutual analyses of subunits of nationwide wheat landraces, it is possible to speculate about a limited migration between the landraces. LD of the landraces was largely because of this limited migration and/or epistatic natural selection. Since Turkey is known as the gene centre for major cereals including wheat, barley, rye and oat, where they diversified and spread throughout the world, studying the gluten allele diversity of Turkish bread wheat landraces is important. In addition, this study has revealed the applicability of LD, and neutrality tests to gluten protein diversity for the first time.

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