THE SUITABILITY OF THE SDS-SEDIMENTATION TEST FOR ASSESSING GLUTEN STRENGTH IN DURUM WHEAT

1980 ◽  
Vol 60 (1) ◽  
pp. 25-29 ◽  
Author(s):  
J. E. DEXTER ◽  
R. R. MATSUO ◽  
F. G. KOSMOLAK ◽  
D. LEISLE ◽  
B. A. MARCHYLO
Keyword(s):  
Durum Wheat ◽  
Development Time ◽  
Cooking Quality ◽  
Wheat Gluten ◽  
Sodium Dodecyl ◽  
Screening Tests ◽  
Wheat Protein ◽  
Gluten Strength ◽  
Wide Range ◽  
Wheat Lines

The sodium dodecyl sulfate (SDS) sedimentation test was assessed as a screening procedure for durum wheat gluten strength. Thirty durum wheat lines possessing a wide range in gluten strength and spaghetti cooking quality were characterized for wheat protein, SDS-sedimentation value, micromixograph development time, and spaghetti cooking quality at optimum time and after overcooking for 10 min. A statistical analysis revealed that mixograph development time and the SDS-sedimentation test were both able to account satisfactorily for variations in gluten strength. However, SDS-sedimentation test was able to differentiate over a narrower range. The SDS-sedimentation test and wheat protein together accounted for over 40% of the variability in cooking quality at opimum time and after overcooking. These data suggest that screening tests based on the SDS-sedimentation test and wheat protein would be adequate for comparing durum wheats for gluten strength and spaghetti cooking quality.

Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes

2001 ◽  
Vol 81 (4) ◽  
pp. 611-620 ◽  
Author(s):  
B. A. Marchylo ◽  
J. E. Dexter ◽  
F. R. Clarke ◽  
J. M. Clarke ◽  
K. R. Preston
Keyword(s):  
Durum Wheat ◽  
Bread Wheat ◽  
Cooking Quality ◽  
Sodium Dodecyl ◽  
Wheat Bread ◽  
Loaf Volume ◽  
Gluten Strength ◽  
Bread Making ◽  
Baking Quality ◽  
Dough Properties

Fifty-four durum wheat (Triticum durum) genotypes entered into the 1995, 1996 and 1997 Co-operative Tests were evaluated for gluten strength characteristics using the sodium dodecyl sulphate (SDS) sedimentation test, the gluten index (GI) test, and physical dough tests including farinograph (high and low adsorption), mixograph, alveograph and extensigraph. Baking quality was evaluated for bread prepared by the Canadian short process (CSP), a short mechanical dough mixing process, and pasta quality was evaluated for spaghetti dried at both low (40°C) and high (70°C) temperatures. The effect of genotype on physical dough measurements, baking quality and spaghetti cooking quality was then determined. SDS sedimentation, GI, pasta dough farinograph (low absorption), bread dough farinograph (high absorption), extensigraph and alveograph measurements were interrelated. When baked by the CSP, the strongest genotypes exhibited mixing times and mixing energies similar to or greater than good quality bread wheat (Triticum aestivum). Although loaf volume (LV) was positively correlated to gluten strength indicators, the strongest genotypes still exhibited only about 85% of the LV expected of good-quality bread wheat of comparable protein content. Baking quality however, was not related to pasta cooking quality, and, therefore, there is potential to breed for dual-purpose durum cultivars, which combine improved baking properties and good pasta cooking quality. Key words: Durum wheat, bread making quality, gluten strength, physical dough properties, pasta cooking quality

Effect of Environment and Genotype on Durum Wheat Gluten Strength and Pasta Viscoelasticity

1999 ◽  
Vol 76 (4) ◽  
pp. 582-586 ◽  
Author(s):  
N. P. Ames ◽  
J. M. Clarke ◽  
B. A. Marchylo ◽  
J. E. Dexter ◽  
S. M. Woods
Keyword(s):  
Durum Wheat ◽  
Wheat Gluten ◽  
Gluten Strength

Gluten index compared with SDS-sedimentation volume for early generation selection for gluten strength in durum wheat

2010 ◽  
Vol 90 (1) ◽  
pp. 1-11 ◽  
Author(s):  
F R Clarke ◽  
J M Clarke ◽  
N A Ames ◽  
R E Knox ◽  
R J Ross
Keyword(s):  
Durum Wheat ◽  
Protein Concentration ◽  
Triticum Turgidum ◽  
Sodium Dodecyl ◽  
Field Trials ◽  
Gluten Strength ◽  
Sedimentation Volume ◽  
Selection For ◽  
Highly Correlated ◽  
Gluten Index

Gluten strength is an important end-use quality factor in durum wheat [Triticum turgidum L. ssp. durum (Desf.) Husn.], affecting pasta manufacture and cooking quality. The objective of this research was to determine the inheritance and heritability of gluten index in comparison with the widely used SDS-sedimentation (sodium dodecyl sulphate) technique for selection for gluten strength. Seven durum populations were grown in replicated, multi-location, multi-year field trials in Saskatchewan, Canada, during the period 1995 to 2002. Gluten index and SDS-sedimentation volume were determined on all plots after harvest. Both traits were affected by genotype, and to a lesser extent by year or location. Genotype environmental interactions were generally minor. The majority of genotypes in each population had similar relative ranking for gluten index and SDS-sedimentation volume in each environment. Both traits were highly heritable, ranging from 0.80 to 0.97, and both were complexly inherited with estimates of effective factors ranging from 3 to 21. Gluten index and SDS-sedimentation volume were highly correlated, indicating that they are measuring similar aspects of gluten strength. SDS-sedimentation volume was positively associated with protein concentration (r2 = 0.52), but gluten index was not. Therefore, gluten index would be more desirable than SDS-sedimentation volume for use in selection where there are within-trial protein concentration trends.Key words: Gluten strength, SDS-sedimentation, gluten index, heritability, inheritance

ASSOCIATION OF GLUME COLOR WITH GLUTEN STRENGTH AND GLIADIN PROTEINS IN DURUM WHEAT

1981 ◽  
Vol 61 (1) ◽  
pp. 149-151 ◽  
Author(s):  
D. LEISLE ◽  
F. G. KOSMOLAK ◽  
M. KOVACS
Keyword(s):  
Durum Wheat ◽  
Sodium Dodecyl Sulphate ◽  
Gel Electrophoresis ◽  
Triticum Turgidum ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Polyacrylamide Gel ◽  
Gluten Strength

Lines of durum wheat (Triticum turgidum L.) were studied for glume color, gluten strength as determined by micromixograph and sodium-dodecyl-sulphate (SDS) sedimentation methods, and banding of gliadin proteins by polyacrylamide gel electrophoresis. The results indicated a linkage of factors controlling glume color and gliadin proteins. There also appeared to be an association of these two characteristics with gluten strength.

A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality

2012 ◽  
Vol 47 (12) ◽  
pp. 2561-2573 ◽  
Author(s):  
Wesam A. AbuHammad ◽  
Elias M. Elias ◽  
Frank A. Manthey ◽  
Mohammed S. Alamri ◽  
Mohamed Mergoum
Keyword(s):  
Durum Wheat ◽  
Cooking Quality ◽  
Comparison Of Methods ◽  
Gluten Strength

New Findings in the Amino Acid Profile and Gene Expression in Contrasting Durum Wheat Gluten Strength Genotypes during Grain Filling

2020 ◽  
Vol 68 (20) ◽  
pp. 5521-5528
Author(s):  
Jorge Araya-Flores ◽  
Carlos Guzmán ◽  
Iván Matus ◽  
Roberto Parada ◽  
Gabriela Jarpa ◽  
...  
Keyword(s):  
Gene Expression ◽  
Amino Acid ◽  
Durum Wheat ◽  
Wheat Gluten ◽  
Grain Filling ◽  
Amino Acid Profile ◽  
Gluten Strength ◽  
New Findings

Screening of durum wheats for pasta-making quality with monoclonal antibodies for gliadin 45

Genome ◽  
1989 ◽  
Vol 32 (6) ◽  
pp. 1096-1099 ◽  
Author(s):  
N. K. Howes ◽  
M. I. Kovacs ◽  
D. Leisle ◽  
M. R. Dawood ◽  
W. Bushuk
Keyword(s):  
Monoclonal Antibodies ◽  
Durum Wheat ◽  
Immunosorbent Assay ◽  
Sodium Dodecyl ◽  
Wheat Breeding ◽  
Rapid Screening ◽  
Enzyme Linked Immunosorbent Assay ◽  
Gluten Strength ◽  
High Sodium ◽  
Sedimentation Volume

Monoclonal antibodies specific for gliadin band 45 (gli 45) of common wheat cultivar 'Marquis' were treated against durum wheat gliadins using an enzyme-linked immunosorbent assay (ELISA). In a test of 15 durum cultivars, high ELISA values were associated with gli 45, high gluten strength, and high sodium dodecyl sulfate (SDS) sedimentation volume; low ELISA values were associated with gli 42, low gluten strength, and low SDS-sedimentation volume. Analysis of 120 F5 lines from the backcrosses Ward/Vic//Vic and Ward/Vic//Ward confirmed that a high reaction to ELISA was statistically correlated with the presence of gli 45, with high gluten strength, and with high SDS-sedimentation volume. It was concluded that monoclonal antibodies specific for gli 45 have potential as a test for rapid screening of durum wheat breeding populations for desirable pasta-making quality.Key words: monoclonal antibodies, gliadin, enzyme-linked immunosorbent assay, durum wheat.

Inheritance and linkage relationships of gliadin proteins and glume color in durum wheat

1985 ◽  
Vol 27 (6) ◽  
pp. 716-721 ◽  
Author(s):  
D. Leisle ◽  
M. I. Kovacs ◽  
N. Howes
Keyword(s):  
Durum Wheat ◽  
Gel Electrophoresis ◽  
Triticum Turgidum ◽  
Sodium Dodecyl ◽  
Gluten Strength ◽  
Partial Dominance ◽  
Additional Gene ◽  
Strength Data ◽  
Glume Colour ◽  
Linkage Relationships

Reciprocal backcross lines of two crosses were used to study the inheritance and linkage relationships of gliadin bands 42 and 45, as determined by polyacrylimide gel electrophoresis, and glume color in durum wheat (Triticum turgidum L.). Glume color was monogenically inherited, with partial dominance of buff color. Gliadin bands 42 and 45 were each controlled by one gene, located 7.87 ± 2.39 and 10.32 ± 2.44 crossover units, respectively, from the gene for glume color. Gliadin band 42 was always associated with bands 31 and 35. Gluten strength, as determined by sodium dodecyl sulphate sedimentation test, related closely to the genetics of gliadin bands 42 and 45, with the heterozygous band 42/45 types falling midway between the weak gluten homozygous band 42 and strong gluten homozygous band 45 types. Gluten strength data indicated that at least one additional gene, independent of those controlling these gliadins, is also involved.Key words: Triticum, gliadin, glume colour, linkage.

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