Correlation between high molecular weight gluten subunits composition and bread-making quality in Brazilian wheat

Abstract

Bread-making quality is one of the most important targets in the genetic improvement of wheat. Although extensive analyses of quality traits such as farinography, sodium dodecyl sulfate (SDS) sedimentation, alveography, and baking are made in breeding programs, these analyses require high amounts of seeds which are obtained only in late generations. In this experiment the statistical correlations between the high molecular weight subunit of glutenin and bread-making quality measured by alveograph, farinograph and SDS sedimentation were evaluated. Seventeen wheat genotypes were grown under the same conditions, each producing about 1 kg of seeds for the evaluations. The high molecular weight (HMW) glutenin subunits were analyzed by SDS-PAGE. Statistical correlations were highly significant between HMW glutenin subunits and alveograph and SDS sedimentation. These results indicate the possibility of manipulating major genes for wheat seed quality by coupling traditional breeding with non-destructive single seed analysis. Only half seed is necessary to perform the SDS-PAGE analysis. Therefore, the other half seed can be planted to generate the progeny. Seed yield and SDS sedimentation were statistically correlated, indicating the possibility of simultaneous selection for both traits<br>Qualidade de panificação é um dos principais alvos do melhoramento genético do trigo. Embora em programas de melhoramento sejam realizadas diversas análises de qualidade de panificação, tais como farinografia, sedimentação com dodecil sulfato de sódio (SDS), alveografia e panificação, estas requerem grandes quantidades de sementes, que somente são obtidas em gerações avançadas. Neste experimento foi avaliada a correlação estatística entre subunidades de gluteninas de alto peso molecular e a qualidade de panificação, medida por alveografia, farinografia e sedimentação com dodecil sulfato de sódio. Dezessete genótipos de trigo foram cultivados sob as mesmas condições, produzindo cada um cerca de um quilograma de sementes para as avaliações. As gluteninas de alto peso molecular foram analisadas por SDS-PAGE. As correlações estatísticas foram altamente significativas entre subunidades de gluteninas de alto peso molecular, com alveografia e sedimentação com SDS. Estes resultados indicam a possibilidade de manipular genes maiores para qualidade de panificação, juntando o melhoramento convencional com análise não destrutiva de uma única semente. Apenas metade da semente é necessária para realizar a análise em gel SDS-PAGE. A outra metade da semente pode ser plantada para gerar a progênie. Produção de grãos e sedimentação com SDS foram estatísticamente correlacionadas, indicando a possibilidade de seleção simultânea para ambas as característica

Characterization of Pakistani wheat germplasm for high and low molecular weight glutenin subunits using SDS-PAGE

“…On the whole, our germplasm holds a good bread making potential as only one variety and 2 advance lines were detected to enclose a score of 5 or less. Our results varied from Schuster et al (1997) who proposed mostly poor bread making quality in tested Brazilian wheat genotypes. Genotypes with lower frequency of good quality score specify the varieties development without utilising the comprehensive information of glutenin subunits conformation besides their role in bread making quality.…”

“…Various genes in species genome are responsible for seed proteins and their study can offer valuable information regarding evolutionary associations and genome complexity in species (Schuster et al 1997;Tabasum et al 2011). The division of allelic difference into genomic involvement showed that genome B is the basis of genetic diversity though highest contribution towards quality is via genome D.…”

“…Bread manufacturing aspect is a composite characteristics swayed through environment. Though, evaluation of bread-making quality potential is possible with the help of HMW-glutenin subunits in wheat genotypes (Schuster et al 1997). Highest and good quality score of 10, 8 and 6 was found in tested genotypes.…”

Research Article High molecular weight glutenin subunits and the classification used in Brazilian wheat industry.

“…Only 14% obtained a score lower than 8 (Table 1 and Figure 1), and the general average was established at 8.23. Several studies reported the correlation of high values of HMW glutenin scores with the high quality of wheat flour (Payne, 1987;Schuster et al, 1997;Gianibelli et al, 2001Gianibelli et al, , 2002. Gianibelli et al (2002) obtained an average score of 9.3 in Argentinian cultivars whereas Lukow et al (1988) had an average of 8.74 in Canadian cultivars.…”

“Expression of genes encoding protein disulfide isomerase (PDI) in cultivars and lines of common wheat with different baking quality of flour”

“…Coding sequences in various tissues, gene sequences and promoters in wheat and its ancestors were also examined [ 16 , 18 , 19 ]. Literature additionally provides the results of research on the qualitative characterization of cultivars both in molecular and technological terms [ 9 , 20 , 21 ]. However, no studies linking these results to PDI expression were performed to determine the possible indirect effect of PDI expression on baking value.…”