Chapter 1 Gluten: A Balance of Gliadin and Glutenin

Wrigley, C.W.; Békés, F.; Bushuk, W.

doi:10.1094/9781891127519.002

Cited by 65 publications

(78 citation statements)

References 61 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In this case, the nomenclature is based on the lower molecular weight estimated in SDS-PAGE and the alleles may be assigned according to their loci on small arms of group 1 chromosomes. However, mainly due to its complexity when compared with HMW-GS, no system of numbering individual subunits has been adopted 9,17 . However some of these subunits, 7 namely B and C, were defined according to their mobility in SDS-PAGE 20 .…”

Section: Wheat Storage Proteinsmentioning

confidence: 99%

See 1 more Smart Citation

One Hundred Years of Grain Omics: Identifying the Glutens That Feed the World

et al. 2013

View full text Add to dashboard Cite

Glutens, the storage proteins in wheat grains, are a major source of protein in human nutrition. The protein composition of wheat has therefore been an important focus of cereal research. Proteomic tools have been used to describe the genetic diversity of wheat germplasms from different origins at the level of polymorphisms in alleles encoding glutenin and gliadin, the two main proteins of gluten. More recently, proteomics has been used to understand the impact of specific gluten proteins on wheat quality. Here we review the impact of proteomics on the study of gluten proteins as it has evolved from fractionation and electrophoretic techniques to advanced mass spectrometry. In the postgenome era, proteomics is proving to be essential in the effort to identify and understand the interactions between different gluten proteins. This is helping to fill in gaps in our knowledge of how the technological quality of wheat is determined by the interaction between genotype and environment. We also collate information on the various storage protein alleles identified and their prevalence, which makes it possible to infer the effects of wheat selection on grain protein content. We conclude by reviewing the more recent use of transgenesis aimed at improving the quality of gluten.

show abstract

Section: Wheat Storage Proteinsmentioning

confidence: 99%

“…The glutenins and gliadins are the two main protein components that determine in a complementary way the 5 technological characteristics of wheat flour. The balance between glutenin and gliadin is crucial to the quality of the gluten network formed in the baking process, and this balance is seen as a major end-use determinant 9 .…”

Section: Introductionmentioning

confidence: 99%

One Hundred Years of Grain Omics: Identifying the Glutens That Feed the World

et al. 2013

View full text Add to dashboard Cite

show abstract

“…Most Northwestern European consumers, including those preferring organic food, like their daily bread to be voluminous and easy to chew. Loaf volume is mainly determined by total protein content and the composition of the protein fraction 1–3. Good dough for making the desired soft bread with a large loaf volume should have a balance between extensibility and elasticity: in order to gain volume during the rising process enabled by the gas production from the yeast, the dough should be able to extend without rupturing.…”

Section: Introductionmentioning

confidence: 99%

“…Dough that is too strong will not be extensible, while too weakly extensible dough will lose shape. Although the relation between protein composition and dough properties is complex and not yet fully understood, it is generally accepted that a protein fraction called gliadins confers extensibility and that the protein fraction of glutenins is responsible for elasticity3, 4 (Table 1).…”

Section: Introductionmentioning

confidence: 99%

Perspectives to breed for improved baking quality wheat varieties adapted to organic growing conditions

2011

View full text Add to dashboard Cite

Northwestern European consumers like their bread to be voluminous and easy to chew. These attributes require a raw material that is rich in protein with, among other characteristics, a suitable ratio between gliadins and glutenins. Achieving this is a challenge for organic growers, because they lack cultivars that can realise high protein concentrations under the relatively low and variable availability of nitrogen during the grain-filling phase common in organic farming. Relatively low protein content in wheat grains thus needs to be compensated by a high proportion of high-quality protein. Organic farming therefore needs cultivars with genes encoding for optimal levels of glutenins and gliadins, a maximum ability for nitrogen uptake, a large storage capacity of nitrogen in the biomass, an adequate balance between vegetative and reproductive growth, a high nitrogen translocation efficiency for the vegetative parts into the grains during grain filling and an efficient conversion of nitrogen into high-quality proteins. In this perspective paper the options to breed and grow such varieties are discussed.

show abstract

“…The combination of glutenins and gliadins is crucial for the bread-making quality of wheat (Shewry et al 2003). Gliadins are the main class of wheat seed storage proteins, and are mainly monomeric, high in proline and glutamine, and contribute to dough physical characteristics (Wrigley et al 2006). Gliadins are divided into four different classes according to their mobilities on Acid-PAGE (α-, β-, γ-and ω-gliadin families) (Woychik et al 1961), however some genetic studies suggested that α-and β-gliadins are very similar and only three types of gliadins (α/β, γ and ω) are classified (Bietz et al 1977;Kasarda et al 1983).…”

mentioning

confidence: 99%

The genetic diversity of gliadins in Aegilops geniculata from Algeria

Medouri¹,

Bellil²,

Khelifi³

2015

CZECH J GENET PLANT

View full text Add to dashboard Cite

Medouri A., Bellil I., Khelifi D. (2015): The genetic diversity of gliadins in Aegilops geniculata from Algeria. Czech J. Genet. Plant Breed., 51: 9-15.The gliadins of the wild wheat Aegilops geniculata represent a valuable gene pool in breeding for bread making quality. The genetic diversity of gliadins in A. geniculata was studied among 36 of its accessions, collected in the north of Algeria, using acid polyacrylamide-gel electrophoresis (Acid-PAGE). In total, sixty-one polymorphic bands and 35 gliadin patterns were identified. Twenty-eight different bands and 34 patterns were found in the ω-gliadin region, 13 polymorphic bands and 33 patterns for γ-gliadins, 12 bands and 34 different patterns for β-gliadins and eight bands in combination resulted in 25 different patterns in the α-gliadin zone. Thirty-five patterns were found for each of the Gli-1 (γ/ω region) and Gli-2 (α/β region) loci. The genetic diversity index (H) was higher for ω-gliadins (0.968), followed by γ-and β-gliadins (0.964 and 0.961, respectively), and the lowest value was detected in α-gliadin patterns (0.944). Cluster analysis based on Ward's method divided the analysed collection into five separated groups in which genetic diversity did not follow the geographical distribution. The polymorphism observed in the electrophoretic patterns highlights close correlations between bioclimatic features and some ω-gliadin proteins.

show abstract

Chapter 1 Gluten: A Balance of Gliadin and Glutenin

Cited by 65 publications

References 61 publications

One Hundred Years of Grain Omics: Identifying the Glutens That Feed the World

One Hundred Years of Grain Omics: Identifying the Glutens That Feed the World

Perspectives to breed for improved baking quality wheat varieties adapted to organic growing conditions

The genetic diversity of gliadins in Aegilops geniculata from Algeria

Contact Info

Product

Resources

About