scholarly journals Effects of the Composition of Glutenin Subunits Controlled by the Glu-A1 and Glu-D1 Loci and Protein Content on the NoodleQuality in Japanese Soft Wheat

2017 ◽  
Vol 86 (2) ◽  
pp. 169-176 ◽  
Author(s):  
Mikiko Yanaka ◽  
Kanenori Takata ◽  
Wakako Funatsuki ◽  
Naoyuki Ishikawa ◽  
Tadashi Takahashi
Keyword(s):  
Protein Content ◽  
Soft Wheat ◽  
Glutenin Subunits

scholarly journals Pyramiding of Genes for Grain Protein Content, Grain Quality and Rust Resistance in Eleven Indian Bread Wheat Cultivars: A Multi-Institutional Effort

2021 ◽  
Author(s):  
Pushpendra K. Gupta ◽  
Harindra S. Balyan ◽  
Parveen Chhuneja ◽  
Jai P. Jaiswal ◽  
Shubhada Tamhankar ◽  
...  
Keyword(s):  
Protein Content ◽  
Rust Resistance ◽  
Grain Quality ◽  
Grain Protein Content ◽  
Grain Protein ◽  
Loaf Volume ◽  
Wheat Cultivars ◽  
Glutenin Subunits ◽  
Hmw Glutenin Subunits ◽  
Hmw Glutenin

Abstract Improvement of grain protein content (GPC), loaf volume and resistance to rusts was achieved in 11 Indian wheat cultivars that are widely grown in four different agro-climatic zones of India. This involved use of marker-assisted backcrossing (MABC) for introgression and pyramiding of the following genes: (i) the high GPC gene Gpc-B1; (ii) HMW glutenin subunits 5 + 10 at Glu-D1 loci, and (iii) rust resistance genes, Yr36, Yr15, Lr24 and Sr24. GPC was improved by 0.8–3.3%, although high GPC was generally associated with yield penalty. Further selection among high GPC lines, allowed development of progenies with higher GPC associated with improvement in 1000-grain weight and grain yield in the following four cultivars: NI5439, UP2338, UP2382 and HUW468. The high GPC progenies (derived from NI5439) were also improved for grain quality using HMW glutenin subunits 5 + 10 at Glu-D1 loci. Similarly, progenies combining high GPC and rust resistance were developed in the backgrounds of following five cultivars: Lok1, HD2967, PBW550, PBW621 and DBW1. The improved pre-bred lines developed during the present study should prove useful for development of cultivars with improved nutritional quality associated with rust resistance in future wheat breeding programmes.

scholarly journals ОЦЕНКА СОРТОВ ОЗИМОЙ ПШЕНИЦЫ ПО ПРИЗНАКУ «МАССОВАЯ ДОЛЯ БЕЛКА В ЗЕРНЕ»

2021 ◽  
Vol 2(26) ◽  
pp. 109-115
Author(s):  
S.V. Kosenko ◽  
Keyword(s):  
Winter Wheat ◽  
Protein Content ◽  
Mass Fraction ◽  
High Protein ◽  
Soft Wheat ◽  
High Yield ◽  
Seeding Rate ◽  
Wheat Varieties ◽  
High Protein Content ◽  
Winter Wheat Varieties

Penza region is characterized by a diversity of natural and climatic zones and considerable variability of meteorological factors over the years. Therefore, the creation of high-yielding winter soft wheat varieties with high protein content in grain is one of the most significant challenges in this crop breeding. The purposes of this research are twofold: assess the ability of winter wheat varieties to form high-protein grain in various environmental conditions and isolate a valuable source material for breeding. The research objective is to evaluate winter wheat varieties by such indicator as “mass fraction of protein in grain”. The research was carried out from 2008 to 2017 in a forest-steppe zone of the Penza region. The soils of the experimental field – medium-humus medium-thick leached chernozem with the 35–40 cm depth of the plowing horizon. Ninety varieties of winter wheat from the world collection were the material for the research. The forecrop is black fallow. Square of experimental fields is 3 m2, triple replication. Seeding rate – 5.5 million germinating grains/ha. Standard – winter soft wheat variety ‘Fotinya’. Mass fraction of protein in grain in early ripening and mid-early varieties of winter wheat significantly differed from those of the mid-maturing group. Winter wheat varieties from the mid-ripening group were distinguished by a high protein content (on average 15.5 %), high yield (on average 3.8 t/ha), high yield of protein per hectare (on average 0.59 t/ha). According to the level of stress resistance, varieties ‘Fotinya’ and ‘Moskovskaya 39’ stood out (0.7 and 0.6, respectively). The following varieties are characterized by high genetic flexibility (15.3–16.2): ‘Fotinya’ (Penza region), ‘Moskovskaya 39’ (Moscow region), ‘Bezenchukskaya 380’ (Samara region), ‘Badulinka’ (Volgograd region), ‘Ershovskaya 25’ (Saratov region), ‘Zimorodok’, ‘Pobeda 50’ (Krasnodar Territory), ‘Zernogradka 8’, ‘Konkurent’ (Rostov Region). All the aforementioned varieties have less variability of a characteristic over the years (coefficient of variation – 3.2–9.7 %) and are recommended for use as a starting material for creating new forms.

Breeding evaluation of spring soft wheat of the cimmyt collection by yield and grain quality in the conditions of the Moscow region

2021 ◽  
Author(s):  
I.N. Voronchikhina ◽  
◽  
V. S. Rubets ◽  
Y.N. Kotenko ◽  
V. V. Pylnev
Keyword(s):  
Protein Content ◽  
Quality Indicators ◽  
Grain Quality ◽  
Fungal Diseases ◽  
Moscow Region ◽  
Soft Wheat ◽  
High Quality ◽  
Breeding Programs ◽  
Spring Soft Wheat

The article presents the results of a study of 14 samples of spring soft wheat from the CIMMYT collection (Mexico) in the conditions of the Moscow region in 2020. It was found that all studied varieties are not suitable for breeding for yield. Samples numbered 1, 24, 41, 107, 178 and 214 have complex resistance to lodging and major fungal diseases. In terms of protein content, sample No. 87 turned out to be the most valuable in terms of quality. We recommend including the above varieties in breeding programs, since they have good yields along with high quality indicators.

scholarly journals Effects of the Composition of Glutenin Subunits at Glu-A1 and Glu-D1 loci on the Protein Composition in Japanese Soft Wheat

2016 ◽  
Vol 85 (4) ◽  
pp. 403-410
Author(s):  
Mikiko Yanaka ◽  
Kanenori Takata ◽  
Naoyuki Ishikawa ◽  
Tadashi Takahashi
Keyword(s):  
Protein Composition ◽  
Soft Wheat ◽  
Glutenin Subunits

scholarly journals Gluten Protein Compositional Changes in Response to Nitrogen Application Rate

Agronomy ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 325
Author(s):  
Daniela Horvat ◽  
Gordana Šimić ◽  
Krešimir Dvojković ◽  
Marko Ivić ◽  
Ivana Plavšin ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Protein Content ◽  
Protein Composition ◽  
Reversed Phase ◽  
Nitrogen Level ◽  
Grain Protein ◽  
Growth Stages ◽  
Glutenin Subunits ◽  
High Nitrogen ◽  
Nitrogen Levels

Field trials were conducted to evaluate the effect of nitrogen level on wheat protein content and composition in 16 cultivars over two years at three locations. The nitrogen treatment comprised two nitrogen levels, 0 kg ha−1 as low and 100 kg ha−1 as high nitrogen, applied as top dressings of 50 kg nitrogen per ha at tillering and stem extension growth stages. Increased nitrogen level generally enhanced grain protein by 11.3% (11.5% vs. 12.8%). Considering protein composition determined by reversed phase–high-pressure liquid chromatography, higher nitrogen supply generally enhanced the proportion of total gliadins, α-gliadins, γ-gliadins and high-molecular-weight glutenin subunits by 1.1%, 2.0%, 3.7%, 0.6% and 0.9%, respectively, and reduced albumins and globulins, ω-gliadins, total glutenins and low-molecular-weight glutenin subunits by 1.1%, 1.7%, 1.9% and 3.2%. Under a high nitrogen level, the historical cultivars Libellula, San Pastore and U-1 had a higher protein content (13.1–15.2%) with significantly higher total gliadins, which resulted in a significantly higher gliadin/glutenin ratio (1.68–1.92). In the modern cultivars, protein content varied between 11.4% and 14.6% with a well-balanced gliadin/glutenin ratio (1.08–1.50), except for cultivar MV Nemere which had a high gliadin/glutenin ratio at both nitrogen levels (1.81 vs. 1.87). In summary, increasing nitrogen level enhanced grain protein content while the composition of gliadin and glutenin fractions was changed to a lesser extent and was largely cultivar specific and therefore should be considered for wheat baking quality assessment and breeding purposes.

scholarly journals Allelic Variation at Glutenin Loci (Glu-1, Glu-2 and Glu-3) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2845
Author(s):  
Pablo F. Roncallo ◽  
Carlos Guzmán ◽  
Adelina O. Larsen ◽  
Ana L. Achilli ◽  
Susanne Dreisigacker ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Durum Wheat ◽  
Protein Content ◽  
Triticum Turgidum ◽  
Allelic Variation ◽  
Grain Protein Content ◽  
Grain Protein ◽  
Gluten Strength ◽  
Glutenin Subunits ◽  
Novel Alleles

Durum wheat grains (Triticum turgidum L. ssp. durum) are the main source for the production of pasta, bread and a variety of products consumed worldwide. The quality of pasta is mainly defined by the rheological properties of gluten, an elastic network in wheat endosperms formed of gliadins and glutenins. In this study, the allelic variation at five glutenin loci was analysed in 196 durum wheat genotypes. Two loci (Glu-A1 and Glu-B1), encoding for high-molecular-weight glutenin subunits (HMW-GS), and three loci (Glu-B2, Glu-A3 and Glu-B3), encoding for low molecular weight glutenin subunits (LMW-GS), were assessed by SDS-PAGE. The SDS-sedimentation test was used and the grain protein content was evaluated. A total of 32 glutenin subunits and 41 glutenin haplotypes were identified. Four novel alleles were detected. Fifteen haplotypes represented 85.7% of glutenin loci variability. Some haplotypes carrying the 7 + 15 and 7 + 22 banding patterns at Glu-B1 showed a high gluten strength similar to those that carried the 7 + 8 or 6 + 8 alleles. A decreasing trend in grain protein content was observed over the last 85 years. Allelic frequencies at the three main loci (Glu-B1, Glu-A3 and Glu-B3) changed over the 1915–2020 period. Gluten strength increased from 1970 to 2020 coinciding with the allelic changes observed. These results offer valuable information for glutenin haplotype-based selection for use in breeding programs.

scholarly journals INFLUENCE OF SOWING TIME ON PRODUCTIVITY AND QUALITY OF GRAIN OF THE WINTER WHEAT

2018 ◽  
pp. 93-97
Author(s):  
H. A. Malkanduyev ◽  
A. H. Malkanduyeva ◽  
R. I. Shamurzayev ◽  
M. A. Bazgiyev
Keyword(s):  
Winter Wheat ◽  
Protein Content ◽  
Steppe Zone ◽  
Soft Wheat ◽  
Summer Period ◽  
Sowing Time ◽  
Climatic Zones ◽  
Ecological Zones ◽  
High Productivity

Results of researches on studying of influence of sowing time on productivity and quality of grain of grades of a winter wheat in the conditions of ecological zones of Kabardino-Balkar Republic are given in article. Researches were conducted in three various soil and climatic zones of Kabardino-Balkaria: steppe, foothill and mountain. Grades of winter soft wheat were objects of researches: Southerner, Tcheget, Winner. The purpose of researches - to study influence of sowing time on productivity and quality of grain. Results of researches have shown that grades differently reacted to sowing time, but the greatest productivity on them is received at crops in a steppe zone from September 25 to October 5 that makes 5,0-5,56 and 4,9-5,2Ô/hectare. At crops in later terms (on October 15 and 25) the productivity on grades decreases on 0,41-1,15Ô/hectare. The similar picture was observed also on other zones. As a result of the conducted researches optimum sowing time is established on zones of cultivation and grades, that is one of methods of formation of high productivity (5,0-5,5; 5,44-5,78 and 5,61-5,85Ô/hectare) and the best quality of grain. In the best options protein content in grades was 14,5 % and glutens of 30,4 %. Conditions of a steppe zone, warm and dry weather during the spring and summer period promoted receiving better grain.

scholarly journals Evaluation of consumer properties of grain of spring soft wheat selection lines

2021 ◽  
Vol 22 (2) ◽  
pp. 204-211
Author(s):  
T. A. Barkovskaya ◽  
O. V. Gladysheva ◽  
V. G. Kokoreva
Keyword(s):  
Protein Content ◽  
Deformation Energy ◽  
Soft Wheat ◽  
Protein Accumulation ◽  
Specific Work ◽  
Standard Variety ◽  
Breeding Lines ◽  
Spring Soft Wheat ◽  
Volumetric Yield ◽  
Variety Testing

The article presents the results of studying 10 numbers of competitive variety testing in the Ryazan region in order to identify new breeding lines of spring soft wheat with high technological and baking indicators. The assessment carried out in 2017-2019 revealed that according to the yield the breeding lines 1036-09Н21 and 898-09Н125 exceeded the Agata standard variety (4.47 t/ha) by 0.61 t/ha and 0.48 t ha, respectively (LSD05 = 0.34 t/ha). Over the years of the research, the variety samples formed a glassy well-made grain with the nature of 770-817 g/l, with the protein content in the grain of 14.1-16.0 % and the mass fraction of raw gluten in the flour of 29-41 % of high quality (IDK 45-75 units). The greatest potential for protein accumulation in grain was possessed by the varieties Agata, RIMA, lines 539-10H163, 543-13H163 – 16.8-19.3 %. On the average, the falling number was relatively high 264-331 s, corresponding for wheat of the first and second classes. Lines 543-13H163, 539-10H163 and 898-09H125 exceeded the standard in terms of sedimentation value by 15-17 ml or 35-40 %. The specific work of the dough deformation in the samples varied from 305 a.u. up to 421 a.u., corresponding to the standards of strong or valuable wheat. It has been established that the volumetric yield of bread for lines 509-13Н148, 539-10Н163 and 543-13Н163 was 1633-1647 cm3, higher than the Agat standard variety by 16-17 %. Valuable material 539-10N163 and 898-09N125 that meets the requirements of flour-grinding and bakery enterprises has been developed. It has the following varietal characteristics: grain nature is more than 800 g/l, protein content in grain is 15-16 %, gluten in flour is 33-34 %, with the sedimentation indicator of 58-60 ml, the deformation energy of the dough of 389-421 a.u, the volumetric bread yield of 1523-1647 cm3.

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