Low-molecular-weight glutenin subunits from the 1U genome ofAegilops umbellulataconfer superior dough rheological properties and improve breadmaking quality of bread wheat

2017 ◽  
Vol 98 (6) ◽  
pp. 2156-2167 ◽  
Author(s):  
Jian Wang ◽  
Chang Wang ◽  
Shoumin Zhen ◽  
Xiaohui Li ◽  
Yueming Yan
Keyword(s):  
Molecular Weight ◽  
Rheological Properties ◽  
Bread Wheat ◽  
Low Molecular Weight ◽  
Glutenin Subunits ◽  
Breadmaking Quality ◽  
Dough Rheological Properties

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.

scholarly journals High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Haoyu Guo ◽  
Jisu Wu ◽  
Yuxia Lu ◽  
Yueming Yan
Keyword(s):  
Molecular Weight ◽  
Rheological Properties ◽  
High Molecular Weight ◽  
Quality Parameters ◽  
Loaf Volume ◽  
Breadmaking Quality ◽  
Wheat Dough ◽  
Content Development ◽  
Basic Quality ◽  
Dough Rheological Properties

The elasticity of wheat dough is mainly determined by high-molecular-weight glutenin subunits (HMW-GSs) encoded by Glu-1 loci. In this study, we performed the first comprehensive study on the effects of Glu-B1i-encoded 1Bx17 and 1By18 subunits on dough rheological properties and breadmaking quality by using a pair of Glu-B1 near-isogenic lines (NILs) ZM-NIL1 and ZM-NIL2. Comparative analysis of basic quality parameters, rapid visco analyzer (RVA) and farinograph parameters, and C-cell and loaf parameters showed that ZM-NIL2 containing Glu-B1i-encoded 1Bx17 and 1By18 subunits had better dough rheological properties and breadmaking quality than ZM-NIL1 carrying Glu-B1c-encoded 1Bx7 and 1By9 subunits, including significantly increased protein and gluten content, development time and stability, and loaf volume and score. Particularly, 1Bx17 and 1By18 subunits could significantly enhance bread texture, including significant increase in slice brightness, slice area, circumference, cell contrast, cell extension, and cell quantity. These results demonstrate that 1Bx17 and 1By18 subunits have a significant contribution to dough rheological properties and breadmaking quality.

scholarly journals The composition of gluten proteins and their effect on the rheological properties of gluten

2006 ◽  
pp. 124-129
Author(s):  
Csilla Uri ◽  
Árpád Tóth ◽  
Péter Sipos ◽  
Mária Borbélyné Varga ◽  
Zoltán Győri
Keyword(s):  
Molecular Weight ◽  
Rheological Properties ◽  
High Molecular Weight ◽  
Storage Proteins ◽  
Low Molecular Weight ◽  
Glutenin Subunits ◽  
Wheat Varieties ◽  
Gluten Proteins ◽  
Two Factors ◽  
Protein Components

Wheat is the major cereal component of bread in the world and is grown worldwide. Of the cereals only the bread wheats – and less the triticale – includes storage proteins that play an important role in the performance of gluten. Proteins of gluten complex may be present in two classes:− low molecular weight (gliadin-) components, and− high molecular weight (glutenin-) components.Gliadins shown appreciable heterogenity and can be separated into 40-50 components with gel electrophoresis. The composition of gliadins is employable for the identification the wheat varieties and to investigate the varieties. In the decreasing electrophoretic mobility sequence may be distinguish α-, β-, γ- and ω-gliadins. A glutenin subunits may be include in two classes:− high molecular weight glutenin subunits (HMW-GS),− low molecular weight glutenin subunits (LMW-GS).Wheat varieties can be identified by glutenin and their quality selection is also possible. The gliadin’s polypeptides encoding genes are located on the short arm of chromosomes 1A, 1B and 1D, 6A, 6B and 6D. Genetic coding for HMW subunits is located on the long arms of chromosomes 1A, 1B and 1D, the LMW-GS are also located on chromosomes 1A, 1B and 1D (Glu-3 loci) near the gliadin-coding loci.Storage proteins affect the rheological properties of gluten by two factors:1. The quality and quantity of the protein components of the gluten complex,2. The interactions between the protein fractions.

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.

scholarly journals Effect of HMW and LMW glutenin alleles on quality traits of bread wheat

Genetika ◽  
2020 ◽  
Vol 52 (1) ◽  
pp. 257-271
Author(s):  
Hüsnü Aktaş ◽  
Okan Şener
Keyword(s):  
Molecular Weight ◽  
Bread Wheat ◽  
Low Molecular Weight ◽  
Quality Traits ◽  
Grain Hardness ◽  
Wheat Varieties ◽  
Overall Evaluation ◽  
Stability Time ◽  
Hardness Values

This study was performed to investigate impact of HMW and LMW glutenin alleles on quality traits of bread wheat cultivars. Fifteen bread wheat varieties were used for field trails during 2012-13 and 2013-14 under irrigated conditions of Diyarbak?r and Mardin locations, Turkey. We investigated the quality of varieties that have same HMW-GS (High molecular weight subunits) and different LMW-GS (Low molecular weight subunits) or vice versa. Results indicated that GluA3-c > d > e, GluB3-g > b? = i, and GluD3-b ? c > a for LMW-GS, and GluB1-7+8 > GluB1-17+18; GluD1-5+10 > GluD1-2+12 for HMW-GS have higher extensograph dough energy, extensibility, resistance, also higher farinograph stability time, gluten index and grain hardness values. The overall evaluation of the results obtained from this study demonstrated that GluA1-1 or 2

Identification of low-molecular weight glutenin subunits of wheat associated with bread-making quality

2004 ◽  
Vol 123 (4) ◽  
pp. 355-360 ◽  
Author(s):  
W. Maruyama-Funatsuki ◽  
K. Takata ◽  
Z. Nishio ◽  
T. Tabiki ◽  
E. Yahata ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Low Molecular Weight ◽  
Glutenin Subunits ◽  
Bread Making
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