Allelic Variation at Glutenin Subunit and Gliadin Loci, Glu-1, Glu-3 and Gli-1, of Common Wheats. I. Its Additive and Interaction Effects on Dough Properties

Gupta, Ram B.; Paul, Jean‐Yves; Cornish, G. B.; Palmer, Giles; Békés, F.; Rathjen, A. J.

doi:10.1006/jcrs.1994.1003

Cited by 194 publications

(105 citation statements)

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“…The alleles 1 and 2* of Glu-A1 have been found to have a better effect on bread-making quality when compared to a null allele (GUPTA et al, 1994;HE et al, 2005). The 5 + 10 alleles of the Glu-D1 are correlated with higher dough strength, whereas the 2 + 12 alleles are correlated with low bread-making quality (BRANLARD; DARDEVET, 1985;GIANIBELLI et al, 2001).…”

Section: Sds-page Analysissupporting

confidence: 41%

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Effect of high and low molecular weight glutenin subunits, and subunits of gliadin on physicochemical parameters of different wheat genotypes

Costa¹,

Scholz²,

Franco³

2013

Ciênc. Tecnol. Aliment.

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Section: Sds-page Analysissupporting

confidence: 41%

“…It allows the separation of the subunits from gluten proteins by detecting the glutenin subunits of both high molecular weight (HMW-GS) and low molecular weight (LMW-GS) (PAYNE et al, 1987;BEKES;WRIGLEY, 1991;GUPTA et al, 1994).…”

Section: Sds-page Analysismentioning

confidence: 40%

Effect of high and low molecular weight glutenin subunits, and subunits of gliadin on physicochemical parameters of different wheat genotypes

Costa¹,

Scholz²,

Franco³

2013

Ciênc. Tecnol. Aliment.

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“…This shows that even a few ISSR primers are sufficient to provide information needed in diversity analysis, thereby saving resources. ISSRs segregate mostly as dominant markers following simple Mendelian inheritance, Gupta et al, (1994). Out of six primers studied ISSR primer UBC 812 produced maximum number of polymorphic (100.00%) bands among the banana genotypes and might be useful for genetic diversity studies.…”

Section: Resultssupporting

confidence: 41%

Evaluation of Genetic Diversity in Some Banana Hybrids using ISSR Markers

Das¹,

Balamohan²,

Poornima³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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“…NIL 6+8 had weaker dough strength than subunits 7+9. The effect of the addition of subunits 20 to subunits 5+10 on bread-making quality was poor, as indicated in another study (Gupta et al, 1994). In addition, subunit 20 had little effect on dough strength in spite of the increase in protein content.…”

Section: Figcontrasting

confidence: 39%

Effect of High-Molecular-Weight Glutenin Subunits with Different Protein Contents on Bread-Making Quality.

Takata

Yamauchi

Nishio

et al. 2002

FSTR

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The objective of this study was to evaluate the effects of high-molecular-weight glutenin subunits with different protein contents on the quality of flour. The flour properties of near isogenic lines (NILs), which were substituted with HMWG subunits at the Glu-B1 or Glu-D1 allele, were investigated with four levels of protein content. The effect of the addition of subunits 20 at the Glu-B1 to subunits 5+10 at the Glu-D1 allele on bread-making quality was poor. The strength of the dough was only slightly affected despite the increase in protein content. Subunits 2+12, subunits 4+12 and subunits 2.2+12 at Glu-D1 allele had little effect on dough properties when various protein contents were used, compared with subunits 5+10. Subunits 2.2+12 had the most negative effect on the physical properties of the dough at the Glu-D1 allele. These results clearly showed that each HMWG subunit affected the properties of the dough differently, according to the increase of protein content.Keywords: wheat, high-molecular-weight glutenin, protein content, qualityThe quality and quantity of protein in the flour are important to bread-making quality. Loaf volume is greatly influenced by flour protein content. However, when the quantity of protein is identical, differences in its quality can produce differences in the quality of bread. Flour protein consists of aggregates of glutenin, gliadin, globulin, and albumin. High-molecular-weight glutenin (HMWG) subunits, which are encoded by the Glu-1 loci on the long arms of group 1 chromosomes, play an important role in bread-making quality (Payne et al., 1980). Alleles at three Glu-1 loci represent different effects on bread-making quality. HMWG subunits 5+10 coded by Glu-D1 show a much larger effect on the physical properties of dough than subunits 2+12 (Payne et al., 1981, Moonen et al., 1982. Most Japanese wheat cultivars, which show a poor bread-making quality, shared subunits 2+12, 2.2+12, and 4+12 at Glu-D1 (Nakamura et al., 1999). Near isogenic lines (NILs) are useful tools for analyzing the effects of HMWG subunits because they have the same genetic backgrounds except for some specific characteristics (Payne et al., 1987, Lawrence et al., 1988.We reported the different effects of HMWG subunits with identical protein content on bread-making quality using NILs (Takata et al., 2000). However, the effect of each HMWG subunit with varying protein content on bread-making quality is not fully understood. The objective of this study was to evaluate the effects of HMWG subunits with different protein contents on the physical properties of dough. The flour properties of four kinds of NILs, which were substituted with HMWG subunits at the Glu-B1 allele, and three kinds of NILs, which were substituted with HMWG subunits at the Glu-D1 allele, were investigated with four levels of protein content. The difference in quality was determined among the HMWG subunits which had similar properties. Materialsand and MethodsPlant materials Seven kinds of NILs of the wheat cultivar Harunoakebono, which we...

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Allelic Variation at Glutenin Subunit and Gliadin Loci, Glu-1, Glu-3 and Gli-1, of Common Wheats. I. Its Additive and Interaction Effects on Dough Properties

Cited by 194 publications

References 0 publications

Effect of high and low molecular weight glutenin subunits, and subunits of gliadin on physicochemical parameters of different wheat genotypes

Effect of high and low molecular weight glutenin subunits, and subunits of gliadin on physicochemical parameters of different wheat genotypes

Evaluation of Genetic Diversity in Some Banana Hybrids using ISSR Markers

Effect of High-Molecular-Weight Glutenin Subunits with Different Protein Contents on Bread-Making Quality.

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