High Molecular Weight Glutenin Subunits in Some Durum Wheat Cultivars Investigated by Means of Mass Spectrometric Techniques

2011 ◽  
Vol 59 (22) ◽  
pp. 12226-12237 ◽  
Author(s):  
Vera Muccilli ◽  
Marisol Lo Bianco ◽  
Vincenzo Cunsolo ◽  
Rosaria Saletti ◽  
Giulia Gallo ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Durum Wheat ◽  
High Molecular Weight ◽  
Mass Spectrometric ◽  
Wheat Cultivars ◽  
Glutenin Subunits ◽  
Mass Spectrometric Techniques

Development of 1AS.1AL-1DL durum wheat chromosome carrying Glu-D1a locus encoding high molecular weight glutenin subunits 2 + 12

2019 ◽  
Vol 39 (3) ◽  
Author(s):  
Olivier Coriton ◽  
Annie Faye ◽  
Etienne Paux ◽  
Jocelyne Lemoine ◽  
Virginie Huteau ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Durum Wheat ◽  
High Molecular Weight ◽  
Wheat Chromosome ◽  
Glutenin Subunits

Isolation of Wheat High Molecular Weight Glutenin Subunits from Durum Wheat

2000 ◽  
Vol 77 (2) ◽  
pp. 105-106 ◽  
Author(s):  
Antonella Capocchi ◽  
Luciano Galleschi ◽  
Franco Saviozzi
Keyword(s):  
Molecular Weight ◽  
Durum Wheat ◽  
High Molecular Weight ◽  
Glutenin Subunits

scholarly journals Two-dimensional Electrophoresis of High Molecular Weight Glutenin Subunits in Korean Wheat Cultivars

2013 ◽  
Vol 45 (3) ◽  
pp. 240-252 ◽  
Author(s):  
Jong-Yeol Lee ◽  
Chul-Soo Park ◽  
Hyo-Jung Kim ◽  
Joo-Hyung Kim ◽  
Min-Suk Kim ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Two Dimensional ◽  
Wheat Cultivars ◽  
Glutenin Subunits ◽  
Two Dimensional Electrophoresis ◽  
Dimensional Electrophoresis

scholarly journals Assessment of the Glutenin Subunits Diversity in a Durum Wheat (T. turgidum ssp. durum) Collection from Morocco

Agronomy ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 957 ◽  
Author(s):  
Youssef Chegdali ◽  
Hassan Ouabbou ◽  
Abdelkhalid Essamadi ◽  
Fausto Cervantes ◽  
Maria Itria Ibba ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Molecular Weight ◽  
Durum Wheat ◽  
North American ◽  
Wheat Gluten ◽  
Wheat Quality ◽  
Wheat Cultivars ◽  
Glutenin Subunits ◽  
Allelic Variants ◽  
Gluten Quality

Landraces and old wheat cultivars display great genetic variation and constitute a valuable resource for the improvement of modern varieties, especially in terms of quality. Gluten quality is one of the major determinants of wheat quality, and it is greatly influenced by variation in the high molecular weight and low molecular weight glutenin subunits (HMW-GS and LMW-GS). Identification of novel allelic variants for either of the two groups of the gluten-forming proteins could greatly assist in the improvement of wheat gluten quality. In the present study, the allelic composition of the HMW- and LMW-GS of ninety-five durum wheat accessions was evaluated. These accessions included Moroccan cultivars and landraces and North American cultivars and were all conserved in the National Gene Bank from Morocco. In total, 20 cataloged alleles and 12 novel alleles were detected. For the HMW-GS, two alleles were found at the Glu-A1 locus, and seven different allelic variants were identified at the Glu-B1 locus. Among them, two alleles were new (alleles Glu-B1cp and co). Additionally, two of the analyzed accessions exhibited the Glu-D1d allele, suggesting the presence of the Glu-D1 locus introgression. For the LWM-GS, eight, ten and two alleles were identified at the Glu-A3, Glu-B3 and Glu-B2 loci, respectively. Among them, two new allelic variants were identified at the Glu-A3 locus, and seven new allelic variants were identified at the Glu-B3 locus. Overall, the Moroccan landraces exhibited a greater genetic diversity and a greater number of glutenin alleles compared to the Moroccan and North American durum wheat cultivars. The novel germplasm and glutenin alleles detected in this study could contribute to the improvement of durum wheat quality and the expansion of modern durum wheat genetic diversity.

Characterization of durum wheat high molecular weight glutenin subunits Bx20 and By20 sequences by a molecular and proteomic approach

2016 ◽  
Vol 51 (7) ◽  
pp. 512-517 ◽  
Author(s):  
Vito Davide Santagati ◽  
Francesco Sestili ◽  
Domenico Lafiandra ◽  
Renato D'Ovidio ◽  
Helene Rogniaux ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Durum Wheat ◽  
High Molecular Weight ◽  
Glutenin Subunits ◽  
Proteomic Approach

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.

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