Characterization of HMW glutenin subunits in bread and tetraploid wheats by reversed-phase high-performance liquid chromatography

Dong, Kun; Hao, Chenyang; Wang, A. L.; Cai, Minhua; Yan, Yueming

doi:10.1556/crc.37.2009.1.8

Cited by 33 publications

(38 citation statements)

References 20 publications

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“…Various capillary electrophoresis and liquid chromatography methods can realise automatic protein separation with high resolution and reproducibility (Yan et al 2003;Dong et al 2009;Gao et al 2010). For example, both RP-HPLC and HPCE can separate and identify wheat storage proteins with the features of easy use and flexible operation along with stable machine performance (Bietz 1983;Yan et al 2003).…”

Section: Discussionmentioning

confidence: 99%

Fast identification of wheat 1BL.1RS translocation by reversed-phase ultra-performance liquid chromatography (RP-UPLC)

et al. 2013

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Abstract. The 1BL.1RS chromosomal translocation in wheat is the result of replacement of the short arm of chromosome 1B of wheat by the short arm of chromosome 1R of rye, which had been widely used as a parental line in worldwide wheat breeding, resulting in a high percentage of wheat cultivars containing this translocation. A fast and reliable approach to identify this translocation is highly desirable in modern wheat breeding. This study compared reversed-phase ultraperformance liquid chromatography (RP-UPLC), acidic polyacrylamide gel electrophoresis (A-PAGE), liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS), allelic-specific PCR, and reversed-phase highperformance liquid chromatography (RP-HPLC) approaches to identify the 1BL.1RS translocation in 76 bread wheat cultivars. Two gliadin bands in the Gli-B1 region of A-PAGE separation were confirmed by LC-MS/MS to be omega secalins from the 1BL.1RS translocation, and they can be used as reliable protein markers for identifying the translocation. A few specific minor peaks eluted at 12-13 min on the RP-UPLC patterns can readily differentiate the 1BL.1RS translocation. Of the 76 wheat cultivars tested, 40 were identified as carrying the 1BL.1RS translocation by RP-UPLC, which was consistent with the results of A-PAGE, HPLC, and PCR. Compared with other established methods, RP-UPLC showed a clear advantage in fast identification of the 1BL.1RS translocation with higher reliability and lower costs, and it is therefore ideal for large-scale screening of the 1BL.1RS translocation in wheat breeding.

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Section: Discussionmentioning

confidence: 99%

Fast identification of wheat 1BL.1RS translocation by reversed-phase ultra-performance liquid chromatography (RP-UPLC)

et al. 2013

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“…Gluten proteins play a vital role in bread quality Khatkar 2015a, 2015b;Sivam et al 2010;Dong et al 2009). They affect the stability of the dough and bread volume and form the skeleton of wheat dough.…”

Section: Introductionmentioning

confidence: 99%

Microstructural, thermal and IR spectroscopy characterisation of wheat gluten and its sub fractions

Dhaka

Khatkar

2016

J Food Sci Technol

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The gluten and its sub-fractions of good and poor bread quality wheat varieties were studied using scanning electron microscopy, differential scanning calorimetry (DSC) and IR spectroscopy techniques. The gluten of good bread quality wheat variety showed organized foam like matrix, whereas that of poor demonstrated an open gluten matrix. The glutenin of good bread quality wheat (HI 977) exhibited a more striated, organised texture in contrast to a dense, unorganised structure visible in C306. Gliadins of poor bread quality wheat were selfassembled to form a sheet like structure, whereas the gliadin proteins of good bread quality wheat variety showed more open microstructure. DSC thermal profiles of gluten and glutenin proteins of poor bread quality wheat showed exothermic peaks at around 200°C. A distinct endothermic peak was detected in the glutenin fraction of good bread quality wheat, suggesting greater thermostability. Amide I peak at *1668 cm -1 for gluten of good bread quality wheat variety showed higher relative intensities of b-turn as compared to observed for gluten of poor bread quality.

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“…SDS‐PAGE has been the most widely used method for isolating and characterising glutenin subunits. In recent years, a wide range of new separation methods, including reverse‐phase (RP) and size‐exclusion (SE) high‐performance liquid chromatography (HPLC),14, 15 two‐dimensional gel electrophoresis (2‐DE),16, 17 high‐performance capillary electrophoresis (HPCE)18 and matrix‐assisted laser desorption/ionisation time‐of‐flight mass spectrometry (MALDI‐TOF‐MS),19 have been developed to better separate and characterise glutenin proteins 14, 19–24. These techniques have provided powerful alternative tools for studies of the synthesis, accumulation and functional properties of grain storage proteins 2, 15, 20.…”

Section: Introductionmentioning

confidence: 99%

Comparative proteome analysis of glutenin synthesis and accumulation in developing grains between superior and poor quality bread wheat cultivars

et al. 2011

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The high accumulation level of HMW-GSs and LMW-GSs as well as 1Bx13 + 1By16 and 1Dx4 + 1Dy12 subunits contributed to the superior gluten quality of Jimai 20. Two highly expressed and 16 specifically expressed LMW glutenin subunits in Jimain 20 had positive effects on dough quality, while 17 specifically expressed subunits in Zhoumai 16 and Jing 411 appeared to have negative effects on gluten quality.

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Characterization of HMW glutenin subunits in bread and tetraploid wheats by reversed-phase high-performance liquid chromatography

Cited by 33 publications

References 20 publications

Fast identification of wheat 1BL.1RS translocation by reversed-phase ultra-performance liquid chromatography (RP-UPLC)

Fast identification of wheat 1BL.1RS translocation by reversed-phase ultra-performance liquid chromatography (RP-UPLC)

Microstructural, thermal and IR spectroscopy characterisation of wheat gluten and its sub fractions

Comparative proteome analysis of glutenin synthesis and accumulation in developing grains between superior and poor quality bread wheat cultivars

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