Variation in high molecular weight glutenin subunits in landraces of hexaploid wheat from Afghanistan

Euphytica ◽  
1987 ◽  
Vol 36 (1) ◽  
pp. 3-9 ◽  
Author(s):  
E. S. Lagudah ◽  
R. G. Flood ◽  
G. M. Halloran
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Hexaploid Wheat ◽  
Glutenin Subunits

scholarly journals Effect of high-molecular-weight glutenin allele, Glu-B1d, from synthetic hexaploid wheat on wheat quality parameters and dry, white Chinese noodle-making quality

2010 ◽  
Vol 61 (4) ◽  
pp. 310 ◽  
Author(s):  
Yonglu Tang ◽  
Wuyun Yang ◽  
Yuanqi Wu ◽  
Chaosu Li ◽  
Jun Li ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Bread Wheat ◽  
Hexaploid Wheat ◽  
Recombinant Inbred Lines ◽  
Quality Parameters ◽  
Synthetic Hexaploid Wheat ◽  
Wheat Quality ◽  
Glutenin Subunits ◽  
Synthetic Hexaploid

Synthetic hexaploid wheat (SHW) represents a valuable source of new resistances to a range of biotic and abiotic stresses. Exploitation of these resistances in bread wheat breeding programs, however, is not necessarily straightforward and requires an assessment of potential negative effects on quality particularly from the genomes contributed by the durum parents used in the development of SHW. In particular, high-molecular-weight glutenin subunits (HMW-GS) 6+8 that are common in durum and SHW but, in bread wheat, are present at only a very low frequency in Chinese wheat cultivars and landraces and as a result there is only limited data on the effects of HMW-GS 6+8 on wheat processing quality and especially on dry, white Chinese noodles (DWCN). In this study, 131 recombinant inbred lines (RIL) were developed from a cross between a CIMMYT SHW ‘Syn-CD780’ and an elite Sichuan common wheat cultivar ‘ChuanYu12’.The aim of this study was to investigate the effect of the HMW glutenin allele, Glu-B1d (6+8), from SHW on quality-related characteristics and DWCN making quality compared with the alternate allele Glu-B1u (7*+8). The RIL and parents were grown in three environments and analysed for 21 quality and noodle test parameters. Results showed the effect of Glu-B1d depended on both the parameters tested and glutenin subunit background contributed by alleles at the Glu-A1 and Glu-D1 loci. RIL with the Glu-B1d allele v. those with the Glu-B1u had significantly higher Zeleny sedimentation volume and falling number in the subunit backgrounds Glu-A1c/Glu-D1a and Glu-A1c/Glu-D1ah, significantly higher L* of dry flour in the background Glu-A1a/Glu-D1a; significantly higher dough development time, dough stability time, breakdown time and lower softness in both backgrounds Glu-A1c/Glu-D1a and Glu-A1c/Glu-D1ah; significantly higher values of most rapid visco analysis parameters, especially pronounced in the background Glu-A1c/Glu-D1a. The RIL with the Glu-B1d allele also showed significantly higher (P < 0.05) noodle total score (NTS) in the Glu-A1a/Glu-D1a background and significantly higher (P < 0.01) NTS and most components of sensory assessment in the Glu-A1c/Glu-D1a background. Overall, the results indicate that the allele Glu-B1d, 6+8, from synthetic hexaploids could, in general, have a positive influence on most bread wheat quality parameters and DWCN noodle-making, particularly when combined with particular glutenin subunits at Glu-A1 and Glu-D1.

scholarly journals High-Molecular-Weight Glutenin Subunits: Genetics, Structures, and Relation to End Use Qualities

2020 ◽  
Vol 22 (1) ◽  
pp. 184
Author(s):  
Yi Li ◽  
Jiahui Fu ◽  
Qun Shen ◽  
Dong Yang
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Hexaploid Wheat ◽  
Disulfide Bonds ◽  
Storage Proteins ◽  
Glutenin Subunits ◽  
End Use ◽  
A Chain ◽  
Group 1 Chromosomes ◽  
Almost All

High-molecular-weight glutenin subunits (HMW-GSs) are storage proteins present in the starchy endosperm cells of wheat grain. Encoding the synthesis of HMW-GS, the Glu-1 loci located on the long arms of group 1 chromosomes of the hexaploid wheat (1A, 1B, and 1D) present multiple allelism. In hexaploid wheat cultivars, almost all of them express 3 to 5 HMW-GSs and the 1Ay gene is always silent. Though HMW-GSs are the minor components in gluten, they are crucial for dough properties, and certain HMW-GSs make more positive contributions than others. The HMW-GS acts as a “chain extender” and provides a disulfide-bonded backbone in gluten network. Hydrogen bonds mediated by glutamine side chains are also crucial for stabilizing the gluten structure. In most cases, HMW-GSs with additional or less cysteines are related to the formation of relatively more or less interchain disulfide bonds and HMW-GSs also affect the gluten secondary structures, which in turn impact the end use qualities of dough.

scholarly journals Mitotic Illegitimate Recombination Is a Mechanism for Novel Changes in High-Molecular-Weight Glutenin Subunits in Wheat-Rye Hybrids

PLoS ONE ◽  
2011 ◽  
Vol 6 (8) ◽  
pp. e23511 ◽  
Author(s):  
Zhongwei Yuan ◽  
Dengcai Liu ◽  
Lianquan Zhang ◽  
Li Zhang ◽  
Wenjie Chen ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Illegitimate Recombination ◽  
Glutenin Subunits

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

Simultaneous Isolation of Wheat High Molecular Weight and Low Molecular Weight Glutenin Subunits

1998 ◽  
Vol 28 (1) ◽  
pp. 25-32 ◽  
Author(s):  
I.M. Verbruggen ◽  
W.S. Veraverbeke ◽  
A. Vandamme ◽  
J.A. Delcour
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Low Molecular Weight ◽  
Glutenin Subunits
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