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

Abstract

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...

Characterization of an Integrated Active Glu-1Ay Allele in Common Wheat from Wild Emmer and Its Potential Role in Flour Improvement

“…In the current study, the authenticity of the 1Ay gene from wild emmer was confirmed by heterogeneous expression ( Figure 3 B) and it was stably expressed in common wheat introgression line TaAy7-40. We demonstrated that TaAy7-40 was significantly superior to its female parent CN16 for not only the SDS sedimentation value and wet gluten content in Chongzhou but also for the three PQPs in Wenjiang ( Figure 7 ) even though they had the same positive effect HMW-GS combination 1Dx5 + 1Dy10 [ 56 ]. These differences might to a certain extent have resulted from the various HWW-GSs at the Glu-1A locus besides those at the Glu-1B locus, because TaAy7-40 had the added novel subunit 1Ay besides the newly substituted subunit 1By8.1 compared with CN16.…”

Effect of the High-Molecular-Weight Glutenin Allele, Glu-D1d, on Noodle Quality of Common Wheat

“…Takata et al (2002) reported that the subunits 2.2 + 12, encoded by the Glu-D1f allele, exerted the most negative effect on dough strength, compared with the subunits encoded by other Glu-D1 alleles. Using materials with similar protein content, we found that the SDS-sedimentation volume of the NILs with the Glu-D1d allele was significantly higher than that of the corresponding recurrent parents (Table 2), suggesting that the Glu-D1d allele exerted a positive effect on dough strength.…”

“…They share subunits 2 + 12, 2.2 + 12, or 4 + 12 at the Glu-D1 locus (Nakamura et al 1999). Takata et al (2002) reported that these subunits exerted negative effect on dough strength compared with subunits 5 + 10. They also reported that subunits 2.2 + 12, encoded by the Glu-D1f allele, exerted the most negative effect on dough strength.…”

Interaction between Glu-A1 and Glu-D1 alleles in physical dough property in Japanese soft wheats and development of allele-specific PCR markers for Glu-A1

“…グリアジンをコードする対立遺伝子のうち Gli-1 は Glu-3 と連鎖しており， Gli-2 は第 6 同祖群の短腕に位置する． HMW-GS と製パン性の関係についてはこれまでに多くの 研究が行われてきたが Glu-D1 座の対立遺伝子のうち， Glu-D1d がコードする 5+10 が生地物性を強くする効果 が高い事が明らかにされている (Payne et al 1981, Moonen et al 1982, Lawrence et al 1987 ．一方，Glu-A1 座の欠失 型(null)は製パン性を低下させることが明らかになっ ている (Payne et al 1979, Moonen et al 1982 (Takata et al 2000(Takata et al , 2002 Table 4.…”