Une étude du rôle des gluténines de haut poids moléculaire chez les blés hybrides: effet sur la qualité en situation d'hétérozygotie

1995 ◽  
Vol 75 (3) ◽  
pp. 633-642 ◽  
Author(s):  
F-X. Oury ◽  
M. Rousset ◽  
P. Bérard ◽  
P. Pluchard ◽  
G. Doussinault
Keyword(s):  
Molecular Weight ◽  
Winter Wheat ◽  
Key Words ◽  
High Molecular Weight ◽  
Wheat Bread ◽  
Hybrid Wheat ◽  
Grain Hardness ◽  
Bread Making ◽  
Wheat Hybrids ◽  
Chemical Hybridizing Agent

Thirty-three winter wheat hybrids produced using a chemical hybridizing agent and their 27 parents were compared for bread-making quality. The F1 was intermediate between the two parents for grain hardness, Pelshenke test and W of alveograph. Correspondence analyses and tree-based models showed strong associations between high molecular weight glutenin composition and Pelshenke or alveograph. For the Pelshenke test, the Glu-D1 encoded subunits were preponderant, and the effect of the alleles appeared additive between loci, as well as within locus. For the alveograph, Glu-B1 was the most important locus. Dominance effects appeared, involving the 7 + 8 allele associated with high values for tenacity and extensibility. Key words: Hybrid wheat, bread-making quality, high molecular weight glutenin, Pelshenke, alveograph, grain hardness

High-molecular-weight (HMW) glutenin subunit composition of the Elite-II synthetic hexaploid wheat subset (Triticum turgidum × Aegilops tauschii; 2n = 6x = 42; AABBDD)

2011 ◽  
Vol 10 (1) ◽  
pp. 1-4 ◽  
Author(s):  
Amna Bibi ◽  
Awais Rasheed ◽  
Alvina Gul Kazi ◽  
Tariq Mahmood ◽  
Saifullah Ajmal ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Good Choice ◽  
Wheat Bread ◽  
Synthetic Hexaploid Wheat ◽  
Bread Making ◽  
D Genome ◽  
Allelic Variants ◽  
Hmw Glutenin ◽  
Hmw Glutenins

Characterization of high-molecular-weight (HMW) glutenins is an important criterion for identifying genotypes with good bread-making quality. In synthetic hexaploids (SHs), the D-genome encodes several allelic variants of HMW glutenins that require proper identification prior to their utilization for bread wheat (BW) improvement. In this study, SHs with promising agronomic features were characterized for HMW glutenin composition. Seven different allelic variants were observed at the Glu-Dt1 locus, three of which (1Dx1.5+1Dy10, 1Dx1.5+1Dy12.2 and 1Dx2.1+1Dy10) have not been previously reported in existing BW germplasm. The results also showed a variety of D-genome-encoded subunits along with superior glutenin alleles in the B-genome (1Bx7+1By8, 1Bx6+1By8 and 1Bx13+1By16). About 63% of these SHs encoded favourable allelic variants of HMW glutenins, which make them a good choice for improvement in wheat bread making. Glu-Dt1 encoded favourable allelic variants (1Dx5+1Dy10 and 1Dx1.5+1Dy10) that are frequently observed in SHs can be easily incorporated into BW through recombination breeding.

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 Evaluation of winter wheat collection in terms of HMW- and LMW-glutenin subunits

2010 ◽  
Vol 46 (Special Issue) ◽  
pp. S96-S99 ◽  
Author(s):  
J. Bradová ◽  
L. Štočková
Keyword(s):  
Molecular Weight ◽  
Winter Wheat ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Low Molecular Weight ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Wheat Varieties ◽  
Lmw Glutenin Subunits ◽  
Winter Wheat Varieties

The composition of high molecular weight (HMW-GS) and low molecular weight (LMW-GS) glutenin subunits was examined in a collection of 86 Czech registered winter wheat varieties. These proteins were analyzed by sodium dodecyl sulphate polyacrylamide gel electrophoresis. An inter-varietal polymorphism of the HMW and LMW glutenin subunits was detected. Twenty-one different patterns for HMW were identified, and eighteen for the LMW-glutenins. The different alleles encoded at the six glutenin loci were determined. Three, six, and four alleles were observed, respectively at the <I>Glu-A1, Glu-</I>B1, and <I>Glu-D1 </I>loci (encoding high HMW-GS). Three, eight, and three alleles of LMW-GS were found, respectively, at the <I>Glu-A3, Glu- B3</I>, and <I>Glu-D3 </I>loci. The evaluated varieties were split into four categories of baking quality, and these variety groups were analyzed for the presence of different HMW-GS and LMW-GS alleles. While the alleles <I>Glu-B1c </I>(7+9), and <I>Glu-D1d </I>(5+10) were detected exclusively in bread wheat varieties, the alleles <I>Glu-B1d </I>(6+8), <I>Glu-D1a </I>(2+12), and <I>Glu-A3e/f </I>only occurred in those varieties that are not suitable for bread-making. &nbsp;

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.

Accumulation of High-Molecular-Weight Glutenin Subunits in Superior and Inferior Grains of a Winter Wheat, Yangmai 158

2017 ◽  
Vol 94 (3) ◽  
pp. 508-512 ◽  
Author(s):  
Kimtoan Hoang ◽  
Xiangnan Li ◽  
Yun Bo ◽  
Qin Zhou ◽  
Jian Cai ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Winter Wheat ◽  
High Molecular Weight ◽  
Glutenin Subunits
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