Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of related pedigree

1979 ◽  
Vol 55 (3-4) ◽  
pp. 153-159 ◽  
Author(s):  
P. I. Payne ◽  
K. G. Corfield ◽  
J. A. Blackman
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Bread Making

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.

Inheritance of novel high-molecular-weight glutenin subunits in the Tunisian bread wheat 'BT-2288'

Genome ◽  
1988 ◽  
Vol 30 (3) ◽  
pp. 442-445
Author(s):  
R. B. Gupta ◽  
K. W. Shepherd
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Gel Electrophoresis ◽  
Cultivar Identification ◽  
Wheat Cultivar ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Glutenin Subunits ◽  
Bread Making

Using sodium dodecyl sulphate-polyacrylamide gel electrophoresis, three new high-molecular-weight glutenin subunit/subunit combinations were detected in a Tunisian wheat cultivar (BT-2288) and these were designated bands 26, 7 + 11, and 5 + 9. Analysis of 112 testcross seeds revealed that the genes controlling them were additional alleles at Glu-A1, Glu-B1, and Glu-D1 loci, respectively. These alleles enhance the genetic variability available for cultivar identification and possibly for improving the bread-making quality of hexaploid wheat.Key words: Triticum aestivum, Glu-1 loci, high-molecular-weight glutenin subunits.

Complementary Effect of High Molecular Weight Glutenin Subumits on Bread-Making Quality in Common Wheat

2009 ◽  
Vol 35 (8) ◽  
pp. 1379-1385 ◽  
Author(s):  
Yu-Shuang YANG ◽  
Bin-Shuang PANG ◽  
Lan-Fen WANG ◽  
Xue-Yong ZHANG ◽  
Yuan-Jie YU
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Common Wheat ◽  
Bread Making ◽  
Complementary Effect
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