Isolation and partial characterisation of two low molecular weight durum wheat (Triticum durum) glutenins

1989 ◽  
Vol 48 (4) ◽  
pp. 441-452 ◽  
Author(s):  
Kàroly Kobrehel ◽  
Rémi Alary
Keyword(s):  
Molecular Weight ◽  
Durum Wheat ◽  
Triticum Durum ◽  
Low Molecular Weight ◽  
Partial Characterisation

scholarly journals Genetic diversity of high and low molecular weight glutenin subunits in Saharan bread and durum wheats from Algerian oases

2012 ◽  
Vol 48 (No. 1) ◽  
pp. 23-32 ◽  
Author(s):  
I. Bellil ◽  
M. Chekara Bouziani ◽  
D. Khelifi
Keyword(s):  
Genetic Diversity ◽  
Molecular Weight ◽  
Durum Wheat ◽  
Bread Wheat ◽  
Allelic Variation ◽  
Low Molecular Weight ◽  
Glutenin Subunits ◽  
Lmw Glutenin Subunits ◽  
Genotypic Identification ◽  
Diversity Studies

Saharan wheats have been studied particularly from a botanical viewpoint. Genotypic identification, classification and genetic diversity studies to date were essentially based on the morphology of the spike and grain. For this, the allelic variation at the glutenin loci was studied in a set of Saharan bread and durum wheats from Algerian oases where this crop has been traditionally cultivated. The high molecular weight and low molecular weight glutenin subunit composition of 40 Saharan bread and 30 durum wheats was determined by SDS-PAGE. In Saharan bread wheats 32 alleles at the six glutenin loci were detected, which in combination resulted in 36 different patterns including 17 for HMW and 23 for LMW glutenin subunits. For the Saharan durum wheats, 29 different alleles were identified for the five glutenin loci studied. Altogether, 29 glutenin patterns were detected, including 13 for HMW-GS and 20 for LMW-GS. Three new alleles were found in Saharan wheats, two in durum wheat at the Glu-B1 and Glu-B3 loci, and one in bread wheat at the Glu-B1 locus. The mean indices of genetic variation at the six loci in bread wheat and at the five loci in durum wheat were 0.59 and 0.63, respectively, showing that Saharan wheats were more diverse. This information could be useful to select Saharan varieties with improved quality and also as a source of genes to develop new lines when breeding for quality.

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.

Extraction and Partial Characterisation of Hydrocolloid Gums from Some African Legumes

2011 ◽  
Vol 7 (3) ◽  
Author(s):  
Clément Saidou ◽  
Jean Bosco Tchatchueng ◽  
Robert Ndjouenkeu ◽  
Denis CD Roux
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Intrinsic Viscosity ◽  
The Other ◽  
Low Molecular Weight ◽  
Water Emulsion ◽  
Viscosity Measurements ◽  
Galactose Residue ◽  
Partial Characterisation ◽  
Oil Water

In an attempt to understand the potential valorisation of local African legumes, hydrocolloids of five legumes (Corchorus olithorus, Triumfetta cordifolia, Cerathoteca sesamoides, Adansona digitata, and Bridelia thermifolia) were extracted and characterised as polysaccharides. All the gum extracted were rich in galactose residue (31-62 percent), suggesting a galactan backbone for the polysaccharides structure. The other sugar residues of the polysaccharides were arabinose (22-30 percent) in T. cordifolia and B. thermifolia, glucose (22-36 percent) in B. thermofolia, A. digitata and C. olithorus, and mannose (32.9 percent) in C. sesamoides. The intrinsic viscosity measurements showed that gums from T. cordifolia, B. thermifolia, C sesamoides and C. olithorus are high molecular weight polymers, while A. digitata contains low molecular weight polymers. The gum extracts also showed oil/water emulsion activity and were able to keep 60-90 percent of the emulsion stable on heating.

Low molecular weight organic acids released from roots of durum wheat and flax into sterile nutrient solutions

1997 ◽  
Vol 20 (6) ◽  
pp. 753-764 ◽  
Author(s):  
G. Cieslinski ◽  
K. C. J. Van Rees ◽  
A. M. Szmigielska ◽  
P. M. Huang
Keyword(s):  
Molecular Weight ◽  
Organic Acids ◽  
Durum Wheat ◽  
Low Molecular Weight ◽  
Nutrient Solutions
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